After our puppet show and Thanksgiving deliveries tomorrow, the grandgirls and I will be coming home and preparing our traditional pumpkin cheesecake with a maple-bourbon sauce. Our family has been enjoying this delectable dessert since the recipe first appeared in New York Magazine back in 1991. Even if you have already planned your menu for Thursday, this is one recipe that you might want to put on file for a later date. Once the final product is complete, I will add a photo.
1. 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.
3. Maple-Bourbon Sauce 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.