Kool Beanz Cafe New Orleans Cheesecake
- 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.
- 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.
- 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 Source:
Submitted by: Recipe Group Member
Print This Page