Fall -Pumpkin Cheesecake with Bourbon-Spiked Cream
Category
Desserts - Breads
Sub
Category
None
Ingredients
-For the cheesecake
1 1/2 c. vanilla wafer crumbs (about 45 crushed wafers)
1 c. pecans, ground
1 stick unsalted butter, melted
2 lbs. cream cheese, cubed and softened
1 c. packed light brown sugar
6 large eggs
1/2 c. heavy cream
1/2 c. all-purpose flour
Pinch of salt
1 t. pure vanilla extract
1/2 t. ground cinnamon
2 c. canned pure pumpkin
-For the toppings
2 c. sweetened whipped cream, Dash of bourbon
3/4 c. half-and-half
1 T. unsalted butter
8 oz. semisweet chocolate chips (1 1/3 c.), 1/4 t. pure vanilla extract
Instructions
Prepare the cheesecake- Prehear the oven to 350 degrees. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until smooth.
Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this ewill prevent it from splitting down the center. Let cool completely before slicing.
Meanwhile, make the toppings- Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.
Originally Submitted
6/28/2012
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