Step 1: Preheat the oven to 325°F (163°C) and position a rack in the center. Wrap the outside of a 10-inch springform pan with foil. Brush the inside with melted butter.
Step 2: In a small bowl, combine the remaining melted butter with graham cracker crumbs, ground pecans, granulated sugar, and a pinch of kosher salt. Mix until well combined.
Step 3: Press the mixture into the bottom and slightly up the sides of the prepared pan, ensuring it is tightly and evenly packed. Bake the crust for 15–20 minutes until golden. Cool on a wire rack.
Step 4: While the crust cools, bring a medium pot of water to a boil.
Step 5: In a mixing bowl, beat the cream cheese and sour cream until smooth. Add the brown sugar and continue beating until fully incorporated, scraping down the bowl as needed.
Step 6: In a separate bowl, whisk together the pumpkin puree, eggs, bourbon, vanilla extract, kosher salt, and all the spices until smooth and well blended.
Step 7: Add the pumpkin mixture to the cream cheese mixture and beat until just combined. Scrape down the bowl and fold gently to ensure uniform texture.
Step 8: Pour the filling into the cooled crust. Place the springform pan inside a roasting pan and carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Step 9: Bake for approximately 1 hour and 45 minutes, or until the edges are set but the center remains slightly jiggly.
Step 10: Turn off the oven, crack the door, and allow the cheesecake to cool inside for 30 minutes.
Step 11: Remove the pan from the water bath and cool completely on a wire rack. Run a knife around the edge to loosen. Refrigerate for several hours or overnight until fully set.
Notes
If you prefer to omit alcohol, the bourbon may be left out without compromising flavor.
Different brands of pumpkin puree vary in moisture content. Use a denser brand or drain watery puree with paper towels.