Serves a Crowd
Pumpkin Cheesecake With Bourbon-Spiked Cream
- Serves 12
What You'll Need
Ingredients
- 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
Directions
- 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.
- 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.
- 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.
- 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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