Friday, November 26, 2010

Pumpkin Cheese Cake

 Original recipe is linked above, I modified it below.


  • 1 1/2 cups vanilla wafers, crushed into crumbs
  • 1 cup ground pecan pieces
  • 1 stick melted butter 
I chopped and mixed these 3 ingredients in the foot processor. Press in the bottom of spring form pan.
  • 2 boxes 1/3 fat cream cheese
  • 1 cup light brown sugar
  • 6 eggs
  • 1/2 cup heavy cream
  • 1/2 cup all-purpose flour
  • Pinch salt
  • 1/2 teaspoon cinnamon  - first cake just added this - mild creamy and the non pumpkin pie fan in the house loved it
  • ( 1/2 tsp nutmeg, 1/2 tsp ginger )- second cake I added both of these - enhanced the flavor and the pumpkin pie lover in the family preferred the 2nd
  • 1 teaspoon vanilla
  • 1 can pumpkin puree 
Mix all ingredient till smooth in the food processor.
  • 2 cups sweetened whipped cream
  • Dash bourbon - I used dark rum
  • 1 cup semisweet chocolate sauce, warm, recipe follows


Preheat the oven to 350 degrees F.

Mix well and press into a 12-inch spring-form pan.
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.Best served COLD

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
  • 1/4 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.

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