Photo: Pumpkin Cheesecake with Bourbon Spiked Cream Recipe
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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By chknntz_1653250
shepherdsville, KY
on December 21, 2011
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I didnt have a springform pan so I just made a pie crust and just cut the recipe in half. I only baked it for 50 mins and let it set in the fridge. Everyone loved it and even one of my friends asked me to make it to take to her families Christmas
By zuecres
on November 24, 2011
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I only had a 10" spring form..wish Emeril would have elaborated on how to stop drippings (and burning smokey stuff from my oven using this pan. I followed the recipe to a "t" but baked it only 1 hr and 8 min tops...perfect. let it sit overnite uncovered. thanksgiving morning I refrigerated the pie for a couple hours. put 2 C. of redi-whip in a bowl with a tsp of spiced rum, pumpkin pie spice, and a splash of bailey's....stirred it up, spread over cheesecake and topped with candied pecans (chopped finely. awesome. put parchment paper on the tray of the spring form if you want to use a different serving dish.
By drheidiisin_123...
laguna hills, 43
on November 24, 2011
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I have been making this cheesecake for almost a decade. It always gets rave reviews. It is a perfect size for entertaining yet having some leftover for the family the next day! But like some of the other readers, I've tweaked the recipe by adding double the sugar and a tablespoon of vanilla extract (or combo extract/paste. I also double the cinnamon, add 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon ginger and 1/4 teaspoon freshly grated nutmeg. Tastes more like the holidays...
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