Bourbon Pumpkin Cheesecake

Ingredients

• Whipped cream - For garnish
• Ground cloves - 1/4 teaspoon
• Ground nutmeg - 1/2 teaspoon
• Ground cinnamon - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Bourbon - 1/4 cup
• Eggs - 3 large
• Pumpkin puree - 1 (15 ounce) can
• Sugar - 1 3/4 cups
• Cream cheese, softened - 3 (8 ounce) packages
• Salt - 1/2 teaspoon
• Sugar - 1/4 cup
• Unsalted butter, melted - 1/2 cup
• Graham cracker crumbs - 1 1/2 cups

Instructions

1. Preheat the oven to 350°F. Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
2. In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until blended. Beat in the pumpkin. Add the eggs one at a time, beating well after each addition. Add the bourbon, vanilla, cinnamon, nutmeg, and cloves, beating until well blended.
3. Pour the cream cheese mixture over the crust in the pan. Bake for 60 minutes, or until the center is set and the top is lightly browned.
4. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for 10 minutes. Carefully remove the sides of the pan and let the cheesecake cool completely.
5. Refrigerate the cheesecake for at least 4 hours, or until it's thoroughly chilled. Cut into slices and serve with whipped cream, if desired.