Categories: Cheesecakes, Sauces 
      Yield: 6 servings 
  
  1 1/2 c  Fine gingersnap crumbs            3/4 ts Ginger 
           -(about 1/2 lb. gingersnaps)      1/2 ts Ground cloves 
    3/4 c  Chopped pecans or walnuts         1/2 ts Freshly grated nutmeg 
      6 tb Unsalted butter, melted             1 c  Unsweetened pumpkin puree, 
    1/2 lb Cream cheese, at room                    -fresh or canned (not 
           -temperature                             -pumpkin pie 
    1/2 c  Sugar                                    Filling) 
    1/2 c  Lightly packed brown sugar          5    Lg. Eggs 
      1 ts Cinnamon                          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. 
   
  PUMPKIN CHEESECAKE WITH MAPLE/BOURBON SAUCE 
   
  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.