Pumpkin Cheesecake with Bourbon Spiked Cream
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.
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INGREDIENTS
Nutrition- 1 1⁄2cups vanilla wafers, crushed
- 1cup ground pecan pieces
- 1⁄2
- 2
- 1
- 6
- 1⁄2cup heavy cream
- 1⁄2
- 1pinch salt
- 1⁄2teaspoon cinnamon
- 1 1⁄2teaspoons vanilla
- 2cups pumpkin puree
- 2cups sweetened whipped cream
- 1dash Bourbon
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DIRECTIONS
- 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.
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