Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

New Orleans Cheesecake




Source of Recipe


billk54 at rc


List of Ingredients





2 cups pecans, finely chopped
2 tablespoons packed brown sugar
4 tablespoons butter or margarine, melted
4 8-ounce packages cream cheese, softened
2 cups packed brown sugar
1/2 cup cornstarch
1/2 cup bourbon
1 teaspoon vanilla extract
4 large eggs
8 ounces semisweet chocolate squares
1/2 cup half-and-half cream







Recipe



For crust, heat oven to 350 degrees F. Tightly wrap the outside of a 9-inch springform pan with foil. Combine pecans, the brown sugar, and melted butter in the pan until well mixed; press into bottom. Set aside.

For filling, beat cream cheese in a large mixer bowl at high speed until smooth, scraping side of bowl with a rubber spatula. Beat in 2 cups sugar and cornstarch until light and fluffy. Reduce speed to low; beat in bourbon and vanilla. Add eggs, one at a time, beating until blended and mixture is smooth. Pour filling into pan. Place springform pan in a roasting pan (make sure there is at least 1 inch of space between the springform and roasting pans). Add enough hot water to come halfway up the side of the 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 a wire rack and cool completely.

Meanwhile, for topping, combine chocolate and cream in a medium saucepan. Cook and stir over medium-low heat until chocolate is melted and smooth. Remove from heat; cool to room temperature. Spread topping over cheesecake. Cover with plastic wrap and refrigerate 6 to 48 hours. Run a knife around side of pan to loosen. Remove springform ring.