*  Exported from  MasterCook  *
                Pumpkin Cheesecake With Maple/Bourbon Sauce
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheesecakes                      Sauces
                 Posted To Recipelu
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          fine gingersnap crumbs
                         - -- (about 1/2 lb.
                         -- gingersnaps)
      3/4  cup           chopped pecans or walnuts
    6      tablespoons   unsalted butter -- melted
      1/2  pound         cream cheese -- at room
      1/2  cup           sugar
      1/2  cup           lightly packed brown sugar
    1      tablespoon    cinnamon
      3/4  teaspoon      ginger
      1/2  teaspoon      ground cloves
      1/2  teaspoon      freshly grated nutmeg
    1      cup           unsweetened pumpkin puree
                         fresh or canned -- (not
                         pumpkin pie
    5      large         eggs
      1/2  cup           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.
   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   spi
 ces, beat until light in texture, 3-4 min. Add pumpkin puree and mix   until ju
 st blended. Stir in eggs one at a time, scraping sides of bowl   after each add
 ition. Stir in cream.
   Pour batter into crust, and put cake pan in a roasting pan. Add hot water   t
 o roasting pan halfway up sides of cake pan. Bake in center of oven until   che
 esecake is firm to touch and slightly puffed, about 50 minutes.
   Let cheesecake cool on a wire rack for about 45 minutes. Cover, and   refrige
 rate for at least 4 hours. When cheesecake is completely chilled,   lower pan i
 nto a hotwater bath for 2-3 min. to loosen the crust. Invert a   large, flat pl
 ate on top of cheesecake; invert pan, and remove. Put a   second plate on botto
 m of cheesecake, and turn it right side up. Cut with a   hot knife, and serve w
 ith maple/bourbon sauce.
   Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the   freeze
   MAPLE-BOURBON SAUCE 1/4 C. Maple Syrup 3 Tb. Bourbon 1 C. Light Cream 1/4   V
 anilla Bean, split lengthwise 3 Lg. Egg Yolks 1/4 C. Sugar 3/4 tsp.   Cornstarc
 h 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   re
 turn 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.
 Posted to RecipeLu List by “Diane Geary” <diane@keyway.net> on Mar 30, 1998.
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