Pumpkin Cheesecake With Maple/bourbon Sauce

INGREDIENTS

INSTRUCTIONS

Here's a cheesecake recipe I intend to try for Thanksgiving dinner. I
found it in the 10/21/91 issue of New York Magazine and thought I'd
share it with all of you.  PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE
MAPLE - BOURBON SAUCE (recipe below)  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.  Make 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.  MAPLE-BOURBON SAUCE 1/4 C.
Maple Syrup 3 Tb. Bourbon 1 C. Light Cream  1/4 Vanilla Bean, split
lengthwise 3 Lg. Egg Yolks 1/4 C. Sugar 3/4  tsp. Cornstarch 1/3 C.
Heavy Cream Whipped  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 (calculated from recipe ingredients)
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Calories: 645
Calories From Fat: 288
Total Fat: 32.8g
Cholesterol: 101mg
Sodium: 432mg
Potassium: 220.8mg
Carbohydrates: 83.4g
Fiber: 1.7g
Sugar: 39g
Protein: 6.8g