Yields 12 2x3 mini cheesecakes.
1. Preheat the oven to 325 degrees F. Lightly grease pan. Comine ginger snap crumbs and 1/4 cup sugar in a bowl. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
2. Add cream cheese and sugar into a bowl and beat on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, nutmeg, candied ginger, vanilla, and salt to the bowl and beat until combined. Remove 1 cup of the mixture.
3. In a heat proof bowl combine the 6 ouces chocolate and the 1 tbsp. butter and place in an inch of simmering water. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1 cup pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
4. Gently pour remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40-45 minutes more or until filling is puffed. Cool on a wire rack for 30 minutes before releasing.
5. Whip cream until medium peaks form. Fold in bourbon and finish by drizzling caramel sauce on top and sprinkle with nutmet for seasoning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1129 | ||
Calories from Fat: 994 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 110.4g | 147 % | |
Saturated Fat 68.4g | 342 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 285.3mg | 88 % | |
Sodium 975.5mg | 34 % | |
Potassium 292.2mg | 8 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 31.9g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1129
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