Shelly's Recipe

PUMPKIN CHEESECAKE WITH BOURBON SPIKED CREAM

Category: Cheesecake

1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon

Preheat the oven to 350 degrees F.

Combine the crumbs, ground pecans and the butter together. Mix well and
press into a 12-inch spring-form pan.

In a food processor, with the metal blade, mix the cream cheese until
smooth. Add the brown sugar and blend. Add the eggs 1 at a time to
thoroughly incorporate into the cheese mixture. Add the heavy cream. Add
the flour, salt, cinnamon and vanilla and blend until smooth. Add the
mashed pumpkin and blend until smooth.

Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the
cake is set.

Remove from the oven and with a knife loosen the sides from the pan.
This will prevent the cake from splitting down the center. Completely
cool the cake before cutting.

Combine the whipped cream and bourbon together, blend well. Garnish each
piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate
sauce.

Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/2 teaspoon pure vanilla extract

Combine the half-and-half and butter in a small heavy-bottomed saucepan
over medium heat. Heat the mixture until a thin paper-like skin appears
on the top. Do not boil. Add the chocolate and vanilla and stir until
the chocolate melts and the mixture is smooth. Remove from the heat and
let cool.