|Photo: Betty Crocker|
Chocolate Bourbon Pumpkin Cheesecake
2 cups gingersnap cookie crumbs (35 to 40 cookies)
1/4 cup butter, melted
4 packages (8 oz. each) cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 Tbsp bourbon
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tsp aromatic bitters
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp Madagascar vanilla
3/4 cup semisweet chocolate chips, melted (or chopped dark chocolate)
Toppings (I consider the topping optional..it's great without)
1/2 cup caramel topping
2 tsp bourbon
Dash aromatic bitters
Toasted pecans (optional)
Heat oven to 300ºF. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix crust ingredients. Press mixture into bottom and one inch up tside of pan. Bake eight to 10 minutes or until set. Cool for five minutes.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour and then eggs (one at a time), just until blended. Remove half of cream cheese mixture (about 3 cups) into another large bowl; reserve.
Into remaining cream cheese mixture, stir 2 Tbsp bourbon, pumpkin, 1 1/2 tsp bitters, ginger, cinnamon, and nutmeg with whisk until smooth. Spoon over crust into pan. Into reserved 3 cups of filling, stir 2 Tbsp bourbon, vanilla and melted chocolate. Pour mixture over pumpkin layer directly in middle of pan. (This will create layers so that each slice includes some of each flavor.)
To minimize cracking, place shallow pan half-full of hot water on lower oven rack. Bake cheesecake 80 to 90 minutes minutes, or until edges are set but center of cheesecake still jiggles slightly when moved.
Turn oven off, and open oven door at least four inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run your knife around edge of the pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least six hours but no longer than 24 hours.
To release: Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Put cheesecake on serving plate.
I consider adding a rich topping optional, and I don't top this already rich cheesecake, but here's the original recipe in case you want it. Stir together caramel topping, 2 tsp bourbon and dash of bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.