-
1
Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl.
-
2
Press into the bottom of a 12-inch springform pan.
-
3
In a food processor fitted with the metal blade, mix the cream cheese until smooth.
-
4
Add the brown sugar and process until blended.
-
5
Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream.
-
6
Add the flour, salt, cinnamon and vanilla and blend until smooth.
-
7
Add the pumpkin and blend until smooth.
-
8
Pour the filling over the crust in the pan.
-
9
Bake 1 hour, 15 minutes, or until the cheesecake is just set.
-
10
Remove from the oven.
-
11
Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center.
-
12
Let cool completely before slicing.
-
13
Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended.
-
14
For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.
-
15
Heat until a thin, paper-like skin appears on top; do not boil.
-
16
Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth.
-
17
Remove from the heat and let cool.
-
18
Remove the side of the springform pan and slice the cheesecake.
-
19
Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.
-
20
Photograph by Con Poulos
