Delight the family this Thanksgiving with this recipe for our Pumpkin Cheesecake with bourbon sauce and pralines! Or you can order it off the ZuZu fall menu. It’s rich and sweet, with a little bit of nutty crunch.
2-1/4 lb Cream cheese
6 Tbsp Sugar
1/8 tsp Salt
1/2 tsp Vanilla extract
5 each Eggs
3/4 cup Sour cream
1 cup Pumpkin puree, canned
1/8 tsp Ground ginger
1/4 tsp Ground cinnamon
1/8 tsp Nutmeg, freshly grated
1/4 cup Milk
2 cups Ginger snaps, ground
1/4 cup Unsalted butter, melted
1. Preheat oven to 350 degrees. Place cream cheese, sugar and salt in an electric mixing bowl fitted with a paddle attachment. Start on slow speed and increase to medium; mix until smooth. Stop the mixer and scrape the sides and bottom of the bowl making sure everything is incorporated. Re-start the mixer and increase speed to high until batter is light and fluffy.
2. Add vanilla, and with the mixer running on slow speed add the eggs one by one into the mixture waiting until each egg is incorporated before adding the next. Stop the mixer and scrape the sides of the bowl and bottom once again making sure everything is incorporated. Next add the sour cream and mix on medium speed until smooth. Stop the mixer and add pumpkin, ginger, cinnamon, nutmeg and milk. Start the mixer on slow again and increase to medium speed until batter is smooth.
3. Combine the ginger snaps and butter in a medium mixing bowl; mix well with a wooden spoon. Press the crust into a 10 inch spring form pan evenly to the edge. Pour prepared batter into spring form pan and tap lightly on the counter to remove any air bubbles. Tear off a piece of foil, set the pan on top of the foil. Bring the edges of foil up around the sides of the pan to keep water from seeping in as this will be cooked in a water bath.
4. Find a baking pan about two inches deep that will hold the spring form pan. Place the spring form pan in the baking pan and fill with warm water to about an inch deep. Bake at 350 degree for about 60 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature and refrigerate.
4 cups Bourbon
1/2 cup Brown sugar
4 oz. Butter
1. Flambeau bourbon until fire dies.
2. Add brown sugar and whisk until dissolved.
3. Add butter and whisk until melted.
1 cup Brown sugar
1/2 cup Granulated sugar
1/2 cup Heavy cream
4 Tbsp. Butter (unsalted)
2 Tbsp. Water
1 cup Pecan Halves
1. Combine brown sugar, granulated sugar, cream, butter, and water in sauce pan. Cook until mixture reaches soft ball stage, 240 degrees.
2. Add pecans and pull pan off the stove. Continue to stir the candy until cool, about two minutes.
3. On a sheet pan lined with foil, spread the candy and let it cool completely before serving.