Pumpkin Cheesecake with Maple/Bourbon Sauce
1 1/2 c Fine gingersnap crumbs -(about 1/2 lb. gingersnaps) 3/4 c Chopped pecans or walnuts 6 tb Unsalted butter, melted 1/2 lb Cream cheese, at room -temperature 1/2 c Sugar 1/2 c...
Ingredients
- 11/2 c fine gingersnap crumbs
- 6tbsp unsalted butter, melted
- 1/2lbcream cheese, at room
- 1/2cup lightly packed brown sugar
- 1tsp cinnamon
- 3/4tsp ginger
- 1/2tsp ground cloves
- 1/2tsp freshly grated nutmeg
Directions
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1 1/2 c Fine gingersnap crumbs -(about 1/2 lb
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gingersnaps) 3/4 c Chopped pecans or walnuts 6 tb Unsalted butter, melted 1/2 lb Cream cheese, at room -temperature 1/2 c Sugar 1/2 c Lightl
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Eggs 1/2 c Heavy Cream Here's a cheesecake recipe I intend to try for Thanksgiving dinner
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I found it in the 10/21/91 issue of New York Magazine and thought I'd share it with all of you
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PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE MAPLE - BOURBON SAUCE (recipe below) Crust: Lightly butter a 10x2 inch round cake pan
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Combine gingersnap crumbs, nut, and butter in a bowl, and mix well
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Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes
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Preheat oven to 350 degrees