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1
Preheat oven to 325F.
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2
Line baking sheet with foil.
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3
Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring.
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4
Mix in pecans.
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5
Spread mixture on prepared baking sheet.
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6
Bake until sugar syrup bubbles vigorously, about 8 minutes.
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7
Cool praline completely.
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8
Break into pieces.
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9
(Can be made 1 day ahead.
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10
Store airtight.)
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11
Preheat oven to 325F.
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12
Stir cookie crumbs and cinnamon in medium bowl to blend.
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13
Add butter; stir until crumbs are moistened.
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14
Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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15
Bake crust until set, about 8 minutes.
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16
Cool.
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17
Double-wrap outside of pan with heavy-duty foil.
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18
Place in large roasting pan.
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19
Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
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20
Beat in flour and spices.
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21
Beat in eggs 1 at a time.
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22
Beat in pumpkin, bourbon and vanilla.
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23
Transfer to crust.
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24
Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan.
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25
Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes.
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26
Remove cheesecake from water.
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27
Cool in pan on rack.
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28
Remove foil.
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29
Run small sharp knife between cake and pan sides.
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30
Chill until cold; then cover and chill overnight.
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31
Release pan sides.
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32
Place cake on platter.
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33
Sprinkle praline over, leaving 1-inch plain border at edge.
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34
Cut cake into wedges.
