Pumpkin Cheesecake With Bourbon-Spiked Cream

Ingredients

  • 2 cups canned pure pumpkin
  • 1 cup pecans, ground
  • 1 stick unsalted butter, melted
  • 2 pounds cream cheese, cubed and softened
  • 1 cup packed light brown sugar
  • 6 large eggs
  • ½ cup heavy cream
  • + 11 more ingredients
    • ½ cup all-purpose flour
    • Pinch of salt
    • ½ teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 2 cups sweetened whipped cream
    • Dash of bourbon
    • ¾ cup half-and-half
    • 1 tablespoon unsalted butter
    • 8 ounces semisweet chocolate chips (1 1/3 cups)
    • ¼ teaspoon pure vanilla extract
    • 1 ½ cups vanilla wafer crumbs (about 45 crushed wafers)

1. Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process...

View full recipe at SpringPad

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