Pumpkin Cheesecake With Maple/Bourbon Sauce
Description
This decadent pumpkin cheesecake features a buttery gingersnap crust and a creamy filling infused with warm spices like cinnamon, nutmeg, and cloves. The dense, smooth texture of the cheesecake is perfectly complemented by the vibrant orange hue and earthy sweetness of pure pumpkin puree. It is finished with an elegant maple-bourbon sauce that adds a sophisticated depth of flavor and a silky finish. This dessert is ideal for autumn gatherings, Thanksgiving dinner, or any special occasion where you want to impress guests with a homemade, restaurant-quality treat. It stores well in the refrigerator, making it a great make-ahead option for busy hosts.Ingredients
Directions
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Lightly butter a 10-inch round cake pan.
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In a bowl, combine gingersnap crumbs, chopped pecans or walnuts, and melted butter; mix well.
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Press the mixture firmly into the bottom of the prepared pan and refrigerate for at least 30 minutes.
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Preheat oven to 350 degrees F (177&# 194;°C).
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In a large bowl, beat cream cheese until smooth.
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Add granulated sugar, brown sugar, cinnamon, ginger, cloves, and nutmeg; beat until light in texture, about 3-4 minutes.
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Add pumpkin puree and mix until just blended.
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Stir in eggs one at a time, scraping down the sides of the bowl after each addition.
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Stir in heavy cream.
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Pour batter into the chilled crust.
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Place the cake pan into a roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cake pan.
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Bake in the center of the oven until the cheesecake is firm to the touch and slightly puffed, about 50 minutes.
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Let the cheesecake cool on a wire rack for about 45 minutes.
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Cover and refrigerate for at least 4 hours, or until completely chilled.
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To unmold, lower the pan into a hot water bath for 2-3 minutes to loosen the crust.
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Invert a large flat plate onto the cheesecake, then invert the pan and remove it.
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Place a second plate on the bottom of the cheesecake and flip it right side up.
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Meanwhile, make the sauce: Combine maple syrup and bourbon in a saucepan.
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Bring to a boil over medium heat and cook until reduced by one-third, about 10 minutes; set aside to cool.
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In a large saucepan, bring light cream and the split vanilla bean to a boil.
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Immediately remove from heat and let infuse for 10 minutes.
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Remove the vanilla bean and scrape the seeds into the cream.
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In a separate bowl, whisk together egg yolks, sugar, and cornstarch.
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Stir half of the hot cream mixture into the egg yolk mixture to temper it.
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Return the entire mixture to the saucepan with the remaining cream.
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Cook over low heat, stirring continuously, until thickened enough to coat the back of a wooden spoon, 5-8 minutes.
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Stir in the reduced maple-bourbon mixture.
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Strain the sauce through a fine sieve into a bowl set over ice to cool quickly.
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Once completely chilled, fold in whipped heavy cream.
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Cut the cheesecake with a hot knife and serve with the maple-bourbon sauce.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 195.3kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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