1 1/2 c Fine gingersnap crumbs
-(about 1/2 lb. gingersnaps)
3/4 c Chopped pecans or walnuts
6 tb Unsalted butter, melted
1/2 lb Cream cheese, at room
-temperature
1/2 c Sugar
1/2 c Lightly packed brown sugar
1 ts Cinnamon
3/4 ts Ginger
1/2 ts Ground cloves
1/2 ts Freshly grated nutmeg
1 c Unsweetened pumpkin puree,
-fresh or canned (not
-pumpkin pie
Filling)
5 Lg. Eggs
1/2 c Heavy Cream
Here's a cheesecake recipe I intend to try for
Thanksgiving dinner. I found it in the 10/21/91 issue
of New York Magazine and thought I'd share it with all
of you.
PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE
MAPLE - BOURBON SAUCE (recipe below)
Crust: Lightly butter a 10x2 inch round cake pan.
Combine gingersnap crumbs, nut, and butter in a bowl,
and mix well. Press mixture firmly into prepared pan,
and refrigerate for at least 30 minutes.
Preheat oven to 350 degrees.
Make Filling: In a bowl, beat cream cheese until
smooth. Add sugars and spices, beat until light in
texture, 3-4 min. Add pumpkin puree and mix until just
blended. Stir in eggs one at a time, scraping sides of
bowl after each addition. Stir in cream.
Pour batter into crust, and put cake pan in a roasting
pan. Add hot water to roasting pan halfway up sides of
cake pan. Bake in center of oven until cheesecake is
firm to touch and slightly puffed, about 50 minutes.
Let cheesecake cool on a wire rack for about 45
minutes. Cover, and refrigerate for at least 4 hours.
When cheesecake is completely chilled, lower pan into
a hotwater bath for 2-3 min. to loosen the crust.
Invert a large, flat plate on top of cheesecake;
invert pan, and remove. Put a second plate on bottom
of cheesecake, and turn it right side up. Cut with a
hot knife, and serve with maple/bourbon sauce.
Cheesecake will keep for 4-5 days in refrigerator and
2 weeks in the freezer.
MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1
C. Light Cream 1/4 Vanilla Bean, split lengthwise 3
Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp. Cornstarch 1/3 C.
Heavy Cream Whipped
Combine maple syrup and bourbon in a saucepan. Over
medium heat, bring to a boil, and cook until reduced
by 1/3, about 10 minutes; set aside to cool.
Put light cream and vanilla bean in a large saucepan,
and bring to a boil. Immediately remove from heat, and
let bean infuse cream for about 10 minutes. Remove
bean, and scrape pulp into cream.
Whisk together egg yolks, sugar and cornstarch. Stir
in 1/2 C. cream and return mixture to saucepan with
rest of cream. Stirring continuously, cook over low
heat until thickened enough to coat back of a wooden
spoon, 5-8 minutes.
Add reduced maple syrup and bourbon, and strain
through a fine sieve into a bowl set in ice. Stire
until completely chilled, then fold in whipped cream.
