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Ingredientes
- 1Â 1/2 c. Fine gingersnap crumbs (about 1/2 pound gingersnaps)
- 3/4 c. Minced pecans or possibly walnuts
- 6 Tbsp. Unsalted butter, melted
- 1/2 lb Cream cheese, at room temperature
- 1/2 c. Sugar
- 1/2 c. Lightly packed brown sugar
- 1 tsp Cinnamon
- 3/4 tsp Ginger
- 1/2 tsp Grnd cloves
- 1/2 tsp Freshly grated nutmeg
- 1 c. Unsweetened pumpkin puree, fresh or possibly canned (not pumpkin pie Filling)
- 5 lrg Large eggs
- 1/2 c. Heavy Cream
Direcciones
- 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 mix firmly into prepared pan, and chill for at least 30 min.
- Preheat oven to 350 degrees.
- Make Filling: In a bowl, beat cream cheese till smooth. Add in sugars and spices, beat till light in texture, 3-4 minutes. Add in pumpkin puree and mix till just blended. Stir in Large 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 in warm water to roasting pan halfway up sides of cake pan. Bake in center of oven till cheesecake is hard to touch and slightly puffed, about 50 min.
- Let cheesecake cold on a wire rack for about 45 min. Cover, and chill for at least 4 hrs. When cheesecake is completely chilled, lower pan into a hotwater bath for 2-3 minutes. 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 warm 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 teaspoon Cornstarch 1/3 C. Heavy Cream Whipped
- Combine maple syrup and bourbon in a saucepan. Over medium heat, bring to a boil, and cook till reduced by 1/3, about 10 min; set aside to cold.
- 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 min. Remove bean, and scrape pulp into cream.
- Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and return mix to saucepan with rest of cream. Stirring continuously, cook over low heat till thickened sufficient to coat back of a wooden spoon, 5-8 min.
- Add in reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stire till completely chilled, then mix in whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 773 | |
| Calories from Fat 383 | 50% |
| Total Fat 43.77g | 55% |
| Saturated Fat 20.47g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 675mg | 28% |
| Potassium 466mg | 13% |
| Total Carbs 87.07g | 23% |
| Dietary Fiber 3.5g | 12% |
| Sugars 49.42g | 33% |
| Protein 12.21g | 20% |
