Prep 15 mins
Cook 1 hr 15 mins
A new Thanksgiving tradition! This is a super rich and creamy treat, not for weak taste-buds! Credit goes to the king of the kitchen, Emeril.
- 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
- Preheat oven to 350 degrees.
- Combine the crumbs, pecans and butter together.
- Mix well and press into a 12 inch spring form pan.
- In a food processor mix cream cheese until smooth.
- Add brown sugar and blend.
- Add the eggs, ONE AT A TIME, and thoroughly incorporate.
- Add the heavy cream, flour, salt, cinnamon and vanilla and blend until smooth.
- Add pumpkin and continue mixing until smooth.
- Pour into pan, place pan into a waterbath and bake for 1 hour and 15 minutes.
- While cake is baking,combine whipped cream and bourbon together.
- Allow cake to cool COMPLETELY before removing spring form.
- Cut and garnish with spiked cream.
I had a pumpkin cheesecake at Caeser's Palace in Las Vegas a few years ago that was decadent. I have been trying to replicate it ever since. So far this is the closest that I have come. Everyone in my house liked it. It has a great, creamy texture and just the right amount of pumpkin. The only thing that I changed was to use gingersnaps in place of the nuts in the crust. It was also very easy to make. Thank you so much for sharing the recipe.
Family loved this!! I also used gingersnaps for the crust.
This is the recipe my friend, Amy, uses. Long before I had actually met Amy, I had heard about her and her pumpkin cheesecake. People invite her everywhere during the Fall in hopes that she'll bring it. This is, by far, the best pumpkin cheesecake I have ever had. Since having this one, I've tried others at restaurants, etc, but they never hold up.