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Pumpkin Cheesecake with Bourbon Whip Cream and Chocolate Sauce

November 30, 2013

Happy belated Thanksgiving! One thing I was tasked with for this year’s Thanksgiving was a dessert. While Jim really enjoys pumpkin pie, I do not. I thought I’d compromise and do a pumpkin cheesecake instead. I found a recipe, but it made way more crust and filling than the pie plate I was going to use so I modified the recipe below to be for a standard 9-inch pie dish. The bourbon whip cream recipe that follows was a good touch. There was also a chocolate sauce that the original recipe came with, which was good, but I think a caramel sauce would have fit better than a chocolate one.

Pumpkin Cheesecake

Difficulty: Medium (I will never give cheesecake an easy rating based on difficulty on telling when it is done cooking).
Prep Time: 30 min
Cook Time: 1 hour 5 min
Inactive Time: 4 hours in the refrigerator
Total Time: 5 hr 35 min
Yield: 12
Taste: Pretty Good

1 1/2 cups vanilla wafers, crushed into crumbs
1 cup pecans, ground into crumbs
1/2 stick melted butter
1 pound (16 oz) cream cheese, softened and cubed
1/2 cup light brown sugar
3 eggs
1/4 cup heavy cream
1/4 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cups pumpkin puree

2 cups whipping cream
4 tbs granulated sugar
Dash bourbon (I used half a shot of Bourbon. Be carful not to use too much as your whipped cream might get running)

3/4 cup half-and-half
1 tablespoon butter
1/2 pound (1 cup) semisweet chocolate chips
1/4 teaspoon pure vanilla extract


1) Preheat the oven to 350 degrees F.
2) Combine vanilla Wafers and pecans in food processor in process into crumbs. Transfer crumbs to a medium bowl, add melted butter, and mix well.
3) Press crumb mixture onto the bottom and sides of a 9-inch pie plate.
4) In a food processor, with the metal blade, or using a large bowl with an electric mixer, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
5) Pour into the prepared pan. Bake for 1 hour and 5 minutes or until the cake is set.
6) Completely cool the cake before cutting. Best if place in the refrigerator for 4 hours before eating.

Whipped Cream:
Follow the same recipe as found in this post, but you can double it and add in the dash of bourbon after mixing the whipped cream.

Whipped cream

Chocolate Sauce:
1) Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil.
2) Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.

Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.

Pumpkin Cheesecake Slice

Source: Modified a bit from Food Network


From → Dessert, Sauces

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