PUMPKIN CHEESECAKE WITH BOURBON-SPIKED CREAM
Steps:
- Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.
- Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.
- Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
- Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.
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[email protected]I'm allergic to bourbon. Can I substitute another liquor?
Mayra G
[email protected]This is the worst cheesecake recipe I've ever tried. Don't waste your time.
Fadila Aliyu muhammad
[email protected]This recipe is way too complicated. I'm not going to attempt it.
Junaid Alhabib
[email protected]I followed the recipe exactly, but my cheesecake cracked. What did I do wrong?
Abdul Mugis
[email protected]The cheesecake was too dense for my liking.
Kalysto Mohlobodi
[email protected]I thought the cheesecake was a little bland. I might add some spices next time.
Mostakim Ahmed Hridoy
[email protected]I had some trouble getting the cheesecake out of the pan in one piece, but it still tasted great.
Ram Bhagat
[email protected]The cheesecake was a little too sweet for my taste, but the bourbon cream was delicious.
zyad adam
[email protected]I'm not a huge fan of pumpkin pie, but this cheesecake was amazing. The bourbon cream really made it.
carlos combs
[email protected]This cheesecake was easy to make and very impressive. I will definitely be making it again.
Ahamed Bin Siam
[email protected]I followed the recipe exactly and the cheesecake turned out delicious. My family loved it!
David Chima
[email protected]This is the best pumpkin cheesecake I've ever had. The bourbon cream is a game-changer.
KING Ak47
[email protected]I've made this cheesecake several times now, and it always turns out perfectly. The crust is flaky and buttery, the filling is smooth and creamy, and the bourbon cream is the perfect finishing touch.
Tumuhimbise Dalias
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving gathering. The bourbon-spiked cream was the perfect touch, adding a little extra flavor and warmth to the classic dessert.