Pumpkin Cheesecake With Bourbon-Spiked Cream

By • October 8, 2011 • 0 Comments

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Serves 12

Cheesecake

  • 45 crushed vanilla wafers
  • 1 cup pecans, ground
  • 1 stick unsalted butter, melted
  • 2 pounds cream cheese, softened and cubed
  • 1 cup brown sugar
  • 6 eggs
  • 1/2 cup heavy cream
  • 1/2 cup all-purpose flour
  • pinch of salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 cups pumpkin puree

Topping

  • 2 cups whipped cream
  • dash of bourbon
  • 3/4 cup half-and-half
  • 1 tablespoon unsalted butter
  • 8 ounces chocolate chips
  • 1/4 teaspoon vanilla extract
  1. Preheat oven to 350 Degrees F. Combine wafers, pecans and melted butter in a bowl. Press into bottom of a 12-inch springform pan. In food processor fitted with metal blade, mix cream cheese until smooth. Add brown sugar and process until blended. Add eggs one at a time, processing until fully incorporated, then blend in heavy cream. Add flour, salt, cinnamon and 1 teaspoon vanilla and blend until smooth. Add pumpkin and blend until smooth.
  2. Pour filling over crust in pan. Bake for 1 hour and 15 minutes. Remove from oven. Use a knife to loosen cake from side of pan. Let cool completely before slicing.
  3. Meanwhile, make toppings. Combine whipped cream and bourbon in a bowl and mix until blended. For chocolate sauce, combine half-and-half and butter in a sauce pan over medium heat. Add chocolate chips and 1/4 teaspoon vanilla and stir until chocolate melts and mixture is smooth. Remove from heat and cool.
  4. Remove side of springform pan and slice cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.
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