Pumpkin Cheesecake with Bourbon Spiked Cream

Recipe courtesy Emeril Lagasse, 2000

Show: Emeril LiveEpisode: Emeril's Pumpkin Patch

Rated: 4 stars out of 5Rate itRead users' reviews (70)

RECIPE
COMMENTS & REVIEWS(70)

Cook Time:
1 hr 15 min
Level:
Intermediate
Yield:
12 servings

Times:

Prep: 25 min
Inactive Prep: 4 hr 0 min
Cook: 1 hr 15 min
Total:: 5 hr 40 min

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Ingredients

1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm, recipe follows

Directions

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.

Chocolate Sauce:

3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract

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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Comments & Reviews

recipe Pumpkin Cheesecake with Bourbon Spiked Cream
David Livonia, MI 11-16-2009
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Always a winner!
Rated: 5 stars out of 5

Have made this cake three times. The time has been exact for me. I only have a 10" springform, so I prepare the batter and... toss out about one cup of batter. I bake for the directed time in a gas oven, never opening the door, and it comes out perfect. Don't forget to cut around the perimeter, this does keep the cake in perfect form. Otherwise, I follow the recipe to the "T".Read more
recipe Pumpkin Cheesecake with Bourbon Spiked Cream
heidi laguna hills, CA 11-15-2009
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OUTSTANDING pumpkin cheesecake!
Rated: 5 stars out of 5

I've been making this recipe ever since I discovered it on the FN website. It is consistently balanced with great texture and... flavor. I have experimented with the crust and seem to prefer graham since it is more flavorful than the wafer and doesn't compete like the snap. I also found that most guests prefer to OMIT the chocolate sauce so I stopped making it. I like to add another teaspoon of vanilla bean paste and a teaspoon of pumpkin pie spice. I like the extra bit of flavor these impart. Without fail, guests go crazy over this wonderful dessert. Even though I have great pumpkin and apple pies, the cheesecake is the first cut! Read more
recipe Pumpkin Cheesecake with Bourbon Spiked Cream
Jennifer Cordova, TN 12-04-2008
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New family favorite
Rated: 5 stars out of 5

This was a HIT!! The only thing I did different was to add more pumpkin pie spice and had NO problems with over baking. It... came out perfect and have been aske to bring it every year. Some have even requested for Christmas!! Definately a new food tradition!Read more
recipe Pumpkin Cheesecake with Bourbon Spiked Cream
mary Friendswood, TX 11-26-2008
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over baked...
Rated: 5 stars out of 5

This is a really good cake but you definetely need to shorten the time. BEWARE:this is a pretty big cake so expect... leftoversRead more
recipe Pumpkin Cheesecake with Bourbon Spiked Cream
Alexis Chicago, IL 11-26-2008
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Perfect Cheesecake Every time
Rated: 5 stars out of 5

I have made this recipe every year for 2 or 3 years now. Every time it comes out perfect. There are no cracks, it is moist... and delicious. It gets rave reviews. I like to add a little more spice, though. I add cloves too, and a bit of ginger. I also add cinnamon and a bit of brown sugar to the crust. I think people who are experiencing problems are just doing it wrong. 1. Get an oven thermometer. If your cheesecake is coming out overdone it's probably because your oven is too hot. 1 hour 15 minutes at 350 is perfect timing. 2. DO NOT OPEN THE OVEN while the cake is cooking. Temperature fluctuations will cause cracks. 3. Place the pan in a larger pan with about 1/2" of water. 4. When the cheesecake is done, turn the oven off and leave the cheesecake in there. Remove the pan of water, but put the cake back in. Open the oven door slightly so that the cheesecake can cool gradually. A sudden change in temperature or humidity will cause cracking and even cause it to fall in the middle. 5. Once it is cool enough to pick up with your bare hands, take it out and let it sit on a rack. Once it is room temperature, put it in the fridge. Don't cover it, because condensation will form, making it wet. I follow these simple tricks and my cheesecakes come out perfect every time.Read more
recipe Pumpkin Cheesecake with Bourbon Spiked Cream
Ruchelle Columbia, MO 11-11-2008
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A New Family Tradition
Rated: 5 stars out of 5

I made this recipe last Thanksgiving for the first time. To say that this was a family favorite would be an understatement. ... The bourbon spiked cream was a wonderful enhancement to the flavor of the cheesecake. This is definitely a new family favorite and I will be making this for many Thanksgivings to come. Enjoy!Read more