Pumpkin Cheesecake with Bourbon Spiked Cream
From grizzlybear 16 years agoIngredients
- 1 1/2 cups vanilla wafers, crushed into crumbs shopping list
- 1 cup ground pecan pieces shopping list
- 1 stick melted butter shopping list
- 2 pounds cream cheese, softened and cubed shopping list
- 1 cup light brown sugar shopping list
- 6 eggs shopping list
- 1/2 cup heavy cream shopping list
- 1/2 cup all-purpose flour shopping list
- Pinch salt shopping list
- 1/2 teaspoon cinnamon shopping list
- 1 teaspoon vanilla shopping list
- 2 cups pumpkin puree shopping list
- 2 cups sweetened whipped cream shopping list
- Dash bourbon shopping list
- 1 cup semisweet chocolate sauce, warm, recipe follows shopping list
- chocolate SAUCE: shopping list
- 3/4 cup half-and-half shopping list
- 1 tablespoon butter shopping list
- 1/2 pound semisweet chocolate chips shopping list
- 1/4 teaspoon pure vanilla extract shopping list
How to make it
- For The Cheesecake
- Preheat the oven to 350 degrees F. Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
- Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
- Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.
- For The Cholocate sauce
- Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. Yield: 1 1/2 cups
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- minitindel THE HEART OF THE WINE COUNTRY, CA
- grizzlybear CA
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yummmmmmmmmmmm thats all i can say oh and a big 5
minitindel in THE HEART OF THE WINE COUNTRY loved it
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