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Pumpkin Cheesecake With Maple-Bourbon Sauce

Author/Submitted by: 10/21/91 issue of New York Magazine
Servings: 6
Categories: Alcohol / Cheesecakes / Desserts / Pumpkin / Sauces


1 1/2  cups  Gingersnap cookie 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 temperature
1/2  cup  Sugar
1/2  cup  Brown sugar, lightly packed
1  teaspoon  Cinnamon
3/4  teaspoon  Ginger
1/2  teaspoon  Ground cloves
1/2  teaspoon  Nutmeg, freshly grated
1  cup  Pumpkin puree, unsweetened
5  large  Eggs
1/2  cup  Heavy Cream

1/4  cup  Maple syrup
3  tablespoons  Bourbon
1  cup  Light cream
1/4    Vanilla bean, split lengthwise
3  large  Egg yolks
1/4  cup  Sugar
3/4  teaspoon  Cornstarch
1/3  cup  Heavy cream, whipped

1. 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.

2. 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.

3. Maple-Bourbon Sauce 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.

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