PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE

      Title: PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE
  Categories: Cheesecakes, Sauces
       Yield: 6 Servings
  
   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
  
   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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