---------- Recipe via Meal-Master (tm) v8.02
  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
     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
       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.
   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.