Pumpkin Cheesecake With Bourbon-Spiked Cream

Name: Pumpkin Cheesecake With Bourbon-Spiked Cream
Yield: 12
Ingredients: For the cheesecake:; 1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers); 1 cup pecans, ground; 1 stick unsalted butter, melted; 2 pounds cream cheese, cubed and softened; 1 cup packed light brown sugar; 6 large eggs; 1/2 cup heavy cream; 1/2 cup all-purpose flour; Pinch of salt; 1/2 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 2 cups canned pure pumpkin; For the toppings; 2 cups sweetened whipped cream; Dash of bourbon; 3/4 cup half-and-half; 1 tablespoon unsalted butter; 8 ounces semisweet chocolate chips (1 1/3 cups); 1/4 teaspoon pure vanilla extract

Pumpkin Cheesecake With Bourbon-Spiked Cream was pinched from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/pumpkin-cheesecake-with-bourbon-spiked-cream-recipe2.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

•

For the cheesecake:

•

1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers)

•

1 cup pecans, ground

•

1 stick unsalted butter, melted

•

2 pounds cream cheese, cubed and softened

•

1 cup packed light brown sugar

•

6 large eggs

•

1/2 cup heavy cream

•

1/2 cup all-purpose flour

•

Pinch of salt

•

1/2 teaspoon ground cinnamon

•

1 teaspoon pure vanilla extract

•

2 cups canned pure pumpkin

•

For the toppings

•

2 cups sweetened whipped cream

•

Dash of bourbon

•

3/4 cup half-and-half

•

1 tablespoon unsalted butter

•

8 ounces semisweet chocolate chips (1 1/3 cups)

•

1/4 teaspoon pure vanilla extract

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes