Pumpkin Cheesecake with Bourbon Spiked Cream |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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A new Thanksgiving tradition. This is a super rich and creamy treat, not for weak taste-buds. Ingredients:
1 1/2 cups vanilla wafers, crushed |
1 cup ground pecan pieces |
1/2 cup butter, melted |
2 lbs cream cheese, softened and cubed |
1 cup light brown sugar |
6 eggs |
1/2 cup heavy cream |
1/2 cup all-purpose flour |
1 pinch salt |
1/2 teaspoon cinnamon |
1 1/2 teaspoons vanilla |
2 cups pumpkin puree |
2 cups sweetened whipped cream |
1 dash bourbon |
Directions:
1. Preheat oven to 350 degrees.
2. Combine the crumbs, pecans and butter together.
3. Mix well and press into a 12 inch spring form pan.
4. In a food processor mix cream cheese until smooth.
5. Add brown sugar and blend.
6. Add the eggs, ONE AT A TIME, and thoroughly incorporate.
7. Add the heavy cream, flour, salt, cinnamon and vanilla and blend until smooth.
8. Add pumpkin and continue mixing until smooth.
9. Pour into pan, place pan into a waterbath and bake for 1 hour and 15 minutes.
10. While cake is baking,combine whipped cream and bourbon together.
11. Allow cake to cool COMPLETELY before removing spring form.
12. Cut and garnish with spiked cream.
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