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Pumpkin Cheesecake With Maple-bourbon Sauce Recipe

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Pumpkin Cheesecake With Maple-bourbon Sauce
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Ingredients
24
Count
Nutrition
797
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. CRUST - Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.
  2. FILLING - In a bowl, beat cream cheese until smooth. Add sugars and spices, beat until light in texture, 3-4 min. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. Pour batter into crust, and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled, lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. Cut with a hot knife, and serve with Maple-Bourbon Sauce. Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer.
  3. MAPLE BOURBON SAUCE - Combine maple syrup and bourbon in a saucepan. Over medium heat, bring to a boil, and cook until reduced by 1/3, about 10 minutes; set aside to cool. Put light cream and vanilla bean in a large saucepan, and bring to a boil. Immediately remove from heat, and let bean infuse cream for about 10 minutes. Remove bean, and scrape pulp into cream. Whisk together egg yolks, sugar and cornstarch. Stir in 1/2 C. cream and return mixture to saucepan with rest of cream. Stirring continuously, cook over low heat until thickened enough to coat back of a wooden spoon, 5-8 minutes. Add reduced maple syrup and bourbon, and strain through a fine sieve into a bowl set in ice. Stire until completely chilled, then fold in whipped cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 797.03 Kcal (3337 kJ)
Calories from fat 546.58 Kcal
% Daily Value*
Total Fat 60.73g 93%
Cholesterol 342.84mg 114%
Sodium 256.52mg 11%
Potassium 413.01mg 9%
Total Carbs 53.39g 18%
Sugars 47.42g 190%
Dietary Fiber 2.94g 12%
Protein 14.8g 30%
Vitamin C 0.9mg 1%
Vitamin A 0.1mg 5%
Iron 2.8mg 16%
Calcium 145.7mg 15%
Amount Per 100 g
Calories 265.98 Kcal (1114 kJ)
Calories from fat 182.4 Kcal
% Daily Value*
Total Fat 20.27g 93%
Cholesterol 114.41mg 114%
Sodium 85.61mg 11%
Potassium 137.83mg 9%
Total Carbs 17.82g 18%
Sugars 15.82g 190%
Dietary Fiber 0.98g 12%
Protein 4.94g 30%
Vitamin C 0.3mg 1%
Iron 1mg 16%
Calcium 48.6mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.4
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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