Pumpkin Cheesecake with Maple/bourbon Sauce
| Yield: | 6 Servings |
| Categories: | Sauces, Cheesecakes |
| 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 | Lightly packed brown sugar |
| 1 | ts | Cinnamon |
| 3/4 | ts | Ginger |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Freshly grated nutmeg |
| 1 | c | Unsweetened pumpkin puree, fresh or canned (not pumpkin pie |
| Filling) | ||
| 5 | Lg. Eggs | |
| 1/2 | c | Heavy Cream |
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