Kool Beanz Cafe New Orleans Cheesecake

Crust Ingredients:

  • 2 cups pecans, finely chopped
  • 2 Tbsp packed brown sugar
  • 4 Tbsp butter, melted


Preheat oven to 350° F. Wrap the outside of a 9-inch springform pan with foil.

Combine all ingredients in the pan until well mixed; press into bottom.

Filling Ingredients:

  • 32 oz cream cheese, softened
  • 2 cups firmly packed brown sugar
  • 1/2 cup cornstarch
  • 1/2 cup bourbon
  • 1 tsp vanilla extract
  • 4 large eggs, at room temperature


Beat cream cheese in a mixer bowl at high speed, until smooth. Scrape side of bowl with a rubber spatula. Beat in sugar and cornstarch until light and fluffy. At low speed, add bourbon and vanilla extract. Add eggs, one at a time, beating until mixture is smooth.

Pour filling into pan. Place springform pan in a roasting pan (make sure there is at least 1 inch between the edges of the pans). Add enough hot water to come halfway up side of springform pan. Bake 1 hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set Remove pan from water bath; transfer to wire rack and cool completely. Meanwhile, make topping.

Topping Ingredients:

  • 8 oz semisweet chocolate squares
  • 1/2 cup half-and-half


Combine chocolate and cream in a medium saucepan. Cook, stirring over medium-low heat until chocolate is melted and smooth. Remove from heat; cool to room temperature. Spread topping over cheesecake. Refrigerate until set Remove springform ring.

Makes 16

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