-
1
Heat oven to 350 degrees.
-
2
Spray bottom of 9-inch spring form pan with non-stick cooking spray (do not spray sides).
-
3
Wrap outside of pan with heavy duty aluminum foil.
-
4
In medium bowl stir together graham cracker, 1/4 cup sugar, orange peel and 1 teaspoon nutmeg.
-
5
Add 1/3 cup melted butter; stir until crumbs are well moistened.
-
6
Press mixture evenly over bottom and 1/2 inch up sides of spring form pan.
-
7
Bake for 10 minutes or until golden brown.
-
8
In large bowl beat cream cheese at medium-low speed until smooth.
-
9
Beat in 1 cup sugar until smooth.
-
10
Add eggs one at a time, beating just until combined.
-
11
Beat in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg.
-
12
(Do not overbeat) Pour into spring form pan.
-
13
Place spring form pan in large shallow roasting pan or broiler pan.
-
14
Fill roasting pan with enough water to come to 1/2 inch up sides of spring form pan.
-
15
Bake 65 minutes or until edges are puffed and top looks dull and is dry to touch.
-
16
Center should be less set than edges and will move when pan is tapped.
-
17
It should ripple as if liquid.
-
18
Remove from oven; remove from water bath.
-
19
Cool completely on wire rack.
-
20
Refrigerate at least 4 hours or overnight.
-
21
To make sauce, melt 1/2 cup butter in medium saucepan over medium heat.
-
22
Whisk in brown sugar until mixture is smooth.
-
23
Whisk in cream and bourbon; bring to a boil.
-
24
Pour into medium bowl; cool completely.
-
25
Serve with cheesecake.
-
26
Refrigerate leftovers.
