Pumpkin Cheesecake with Chocolate Bourbon Glaze
Votes: 3
Time: 1 hour 55 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Pumpkin cheesecake with chocolate-bourbon glaze - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the cheesecake:
- 1.5 cups crushed vanilla wafers (about 250 g)
- 1 cup ground pecans
- 120 g unsalted butter, melted
- 900 gr. cream cheese (Philadelphia, Mascarpone, or high-fat cottage cheese)
- 1 cup brown sugar
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup premium flour
- A pinch of salt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 cups canned pumpkin
To decorate the top:
- 2 cups sweetened whipped cream
- 3/4 cup of mixture bourbon and water, mixed in equal quantities
- 1 tbsp (15 g) unsalted butter
- 230 g chocolate chips (1 1/3 cups)
- 1/4 tsp vanilla extract
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Recipes with similar ingredients: pumpkin, Philadelphia cheese, cream cheese, waffles, nuts, pecans, eggs, cream, cream, bourbon, chocolate, vanilla extract, cinnamon
Cooking the dish according to the recipe:
- Prepare the cheesecake: Preheat the oven to 180°C (350°F). Combine the wafer crumbs, ground pecans, and melted butter in a bowl. Pour the mixture into a 30cm (12″) round springform pan and smooth it out to form a crust.
Mix in stages in a blender until a paste-like consistency is achieved: first add the cheese; then add the brown sugar and continue mixing, adding one egg at a time; then add the heavy cream, flour, salt, vanilla, cinnamon; add the pumpkin. - Spread the filling on the crust. Bake for 1 hour, 15 minutes, until set. Remove from the oven. Release the cheesecake from the pan with a knife. Let cool.
- Meanwhile, prepare the cream for decoration: In a bowl, combine whipped cream and half of the diluted bourbon.
- Prepare the chocolate sauce: Melt the remaining bourbon and butter in a heavy-bottomed saucepan over medium heat. Turn off the heat, but leave it on the stove. Then add the chocolate chips and vanilla, and stir until the chocolate melts and the mixture is smooth. Remove from the stove and let cool.
- Remove the cheesecake from the pan and cut into triangles. Drizzle each slice with chocolate sauce and garnish with whipped cream.
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