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Kirt Martin's Cooking on the Wild Side - Pumpkin and Bourbon Cheese Cake
Posted on: October 30, 2007
Pumpkin and Bourbon Cheese Cake
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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