Recipe(tried): Pumpkin-Pecan Cheesecake

I made this last year for Thanksgiving and everyone decided it was a keeper. It is from Bon Appetit.

Pumpkin-Pecan Cheesecake

Praline:
1/2 cup packed brown sugar
3 Tbsp. butter
3/4 cup chopped pecans

Crust:
2 cups gingersnap cookie crumbs (about 9 oz)
1 tsp. cinnamon
1/4 cup butter, melted

Filling:
4 8-oz packages cream cheese, room temp
1 1/2 cups sugar
3 Tbsp. all-purpose flour
1 1/2 tsp. cinnamon
1 tsp. ground ginger
4 large eggs
1 15-oz can solid pack pumpkin
3 Tbsp. bourbon
2 tsp. vanilla

For Praline: Preheat oven to 325 degrees F. Line baking sheet with foil. Stir brown sugar and butter in heavy saucepan over medium heat until sugar melts and mixture comes to a boil; boil one minute without stirring. Mix in pecans. Spread mixture on baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool completely, then break into pieces.

For Crust: 325 degree F oven. Stir cookie crumbs and cinnamon in med. bowl to blend. Add butter, stir until crumbs are moistened. Press onto bottom and 1 inch up sides of a 9-inch diameter springform pan. Bake about 8 minutes. Cool, then double-wrap the outside of pan with heavy-duty foil. Place in large roasting pan.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs one at a time. Beat in pumpkin, bourbon and vanilla. Pour on to crust.
Pour enough hot water into roasting pan to reach 1 inch up sides of springform. Bake until center is just set, adding water to roasting pan as needed to maintain height, about 1 hour 45 minutes. Remove from water bath. Cool in pan. Remove foil and run a sharp knife around cake. Chill overnight. To serve, release pan sides, place cake on platter and sprinkle praline topping on, leaving a 1-inch border around edge.

Note: I substituted graham cracker crumbs for the gingersnaps due to family preference, which turned out very well.