Pumpkin Cheesecake With Maple/Bourbon Sauce

* Exported from MasterCook *

Pumpkin Cheesecake With Maple/Bourbon Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes Sauces
Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups fine gingersnap crumbs
- -- (about 1/2 lb.
-- gingersnaps)
3/4 cup chopped pecans or walnuts
6 tablespoons unsalted butter -- melted
1/2 pound cream cheese -- at room
temperature
1/2 cup sugar
1/2 cup lightly packed brown sugar
1 tablespoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 cup unsweetened pumpkin puree
fresh or canned -- (not
pumpkin pie
filling)
5 large eggs
1/2 cup heavy cream

Here's a cheesecake recipe I intend to try for Thanksgiving dinner. I found
it in the 10/21/91 issue of New York Magazine and thought I'd share it with
all of you.

PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE

MAPLE - BOURBON SAUCE (recipe below)

Crust: Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs
, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared
pan, and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees.

Make Filling: In a bowl, beat cream cheese until smooth. Add sugars and spi
ces, beat until light in texture, 3-4 min. Add pumpkin puree and mix until ju
st blended. Stir in eggs one at a time, scraping sides of bowl after each add
ition. Stir in cream.

Pour batter into crust, and put cake pan in a roasting pan. Add hot water t
o roasting pan halfway up sides of cake pan. Bake in center of oven until che
esecake is firm to touch and slightly puffed, about 50 minutes.

Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrige
rate for at least 4 hours. When cheesecake is completely chilled, lower pan i
nto a hotwater bath for 2-3 min. to loosen the crust. Invert a large, flat pl
ate on top of cheesecake; invert pan, and remove. Put a second plate on botto
m of cheesecake, and turn it right side up. Cut with a hot knife, and serve w
ith maple/bourbon sauce.

Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freeze
r.

MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1 C. Light Cream 1/4 V
anilla Bean, split lengthwise 3 Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp. Cornstarc
h 1/3 C. Heavy Cream Whipped

Combine maple syrup and bourbon in a saucepan. Over medium heat, bring to a
boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool.

Put light cream and vanilla bean in a large saucepan, and bring to a boil.
Immediately remove from heat, and let bean infuse cream for about 10 minutes.
Remove bean, and scrape pulp into cream.

Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and re
turn mixture to saucepan with rest of cream. Stirring continuously, cook over
low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes.

Add reduced maple syrup and bourbon, and strain through a fine sieve into a
bowl set in ice. Stire until completely chilled, then fold in whipped cream.

Posted to RecipeLu List by "Diane Geary" <diane@keyway.net> on Mar 30, 1998.





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