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Home Braise Mustard Pork Chop

Spiced Pumpkin Cheesecake Recipe

Ingredients

How to make it

  • Line a 9-inch springform pan with parchment paper. Mix the ginger snap crumbs, chopped pecans and butter, press onto the bottom of the pan and about 2 inches up the sides.
  • Beat the cream cheese, ¾ cup of the brown sugar, molasses, vanilla and bourbon on medium speed until well blended.
  • Add eggs, one at a time, mixing on low speed after each egg is added until just blended.
  • Reserve 1 ½ cups of the plain batter and set aside.
  • Stir the rest of the sugar, spices and pumpkin puree into the ½ cup batter.
  • Spoon ½ of the pumpkin mixture onto the crust and then top with half of the plain batter. Repeat layers.
  • Cut through the batters with a butter knife to make swirls.
  • Bake at 325 for 55 minutes or until the center is almost set- jiggles slightly.
  • Let cool. Refrigerate at least 4 hours (overnight is better) before serving. Top with freshly whipped cream, eat it and cry.
  • Optional: garnish with candied pecans and drizzle with a sweet bourbon sauce.
  • See Alterations below for the Sweet Bourbon Sauce

People Who Like This Dish 1
Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    all my favorite ingredients coming together for a wonderful cheesecake YUMMIE! thanks
    Was this review helpful? Yes Flag

The Cook

babsalaba Syracuse, NY

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