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Cooking on the Wild Side with Kirt Martin
Pumpkin & Bourbon Cheese Cake
Posted on: October 30, 2007
1/4 cup Butter; melted
2-1/2 cup ginger snap cookie crumbs
2 lb cream cheese
1 cup sour cream
2 cups sugar
6 each eggs
1/2 cup flour
1 cup pumpkin puree
1 tablespoon vanilla extract
2 tsp cinnamon; ground
1/2 tsp nutmeg; ground
2 tablespoons Kentucky Bourbon
1/4 tsp cloves; ground
1/4 tsp allspice; ground
1 cup pecans; toasted, chopped
Crust; in a food processor process the gingersnap crumbs and butter until just mixed. Line the bottom of a spring form pap with parchment paper and spray the sides with pam non-stick spray. Press the crumbs into the bottom and freeze 15 minutes. Place the rest of ingredients in the processor and process smooth scraping down the sides. Fill the frozen shell, and bake at
350°F for 1- 1/2 hours or until thickened. Hazelnuts work well instead of pecans.
Bourbon Butter Sauce
4 cups Sugar
2 cups heavy cream
1/4 cup bourbon
1 lb Butter
2-1/2 tsp. Vanilla
Combine all ingredients in a sauce pan over medium heat, stir until all sugar is melted, then chill.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.