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Apple Pepper
Jack Pumpkin Cheesecake
Submitted by:
Feel The Flavors
Ingredients:
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For the
crust... |
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3/4 cup
graham cracker crumbs |
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1/2 finely
chopped pecans |
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1/4 firmly
packed light brown sugar |
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4
tablespoons unsalted butter, melted and cooled |
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For the
filling... |
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4-8 oz.
packages cream cheese, room temperature |
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1 1/2 cups
sugar |
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3 large
eggs, room temperature |
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1 15oz.
can pure pumpkin |
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1 cup
whipping cream |
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2
teaspoons vanilla extract |
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2 teaspoon
ground cinnamon |
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1/2
teaspoon ground nutmeg |
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1/2
teaspoon ground allspice |
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1/4
teaspoon ground cloves |
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1/2 (plus
or minus) Bonfatto’s Apple
Pepper Jack Wing Sauce & Marinade |
Directions:
Mix the ingredients for
the crust in a bowl. Put into a greased springform
pan, pressing in place to create a uniform crust. Bake
in oven for 10 minutes, remove and cool.
Put the cream cheese, sugar and eggs in a large mixing bowl.
Blend the
ingredients on low speed. Once they have come
together, increase the speed of your mixer to medium high
and mix until very smooth and creamy.
In a separate bowl mix the pumpkin, cream, vanilla, and the
spices. Put this into the cream cheese mixture and mix
until completely incorporated.
Drizzle some of the Apple Pepper Jack onto the crust (may
need to put the jar into the microwave for 30 seconds or so
to make it pour easier-take the lid off first).
Spread the cream cheese mixture into the springform pan.
Drizzle the remaining APJ across the top. Using the
back of a butter knife, swirl the cheesecake batter and APJ
creating a marbling effect. Be careful not to over
blend or cut through the crust.
Bake for 50 minutes. The cheesecake will be done when
a toothpick inserted into the middle comes out clean.
Let cool on rack then release the springform.
Note: You can adjust the amount of APJ used to your
taste. If you like a
little extra kick, drizzle some on top when serving.
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