This is a treasured dessert for the holidays! You can make this luscious cheesecake and freeze 1 to 2 weeks prior to your event. Then thaw in the fridge overnight and top with decadent candied smoked nuts and whipped cream - super easy and totally woodfired goodness satisfying.
1. Preheat grill to 350 degrees F. In 9" by 3" spring form pan, with a fork, stir graham-cracker crumbs, butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Bake crust 10 minutes. Cool completely in pan on wire rack.
2. Prepare Pumpkin Filling: In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended, about 1 minute, scraping bowl often with rubber spatula. With mixer at low speed, beat in flour, pumpkin, bourbon, vanilla, cinnamon, allspice, ginger, and salt. Add eggs, 1 at a time, beating just until blended after each addition.
3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on grill rack. Bake indirect on grill cheesecake 1 hour 15 minutes or until center barely jiggles.
4. Remove cheesecake from grill to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, After chilling Remove pan.
5. Garnish with smoked sugared pecans and whipped cream.
