Kool Beanz Cafe New Orleans Cheesecake

Yield: 16 servings

Ingredients

Crust

• 2 cups pecans, finely chopped
• 2 tablespoons packed brown sugar
• 4 tablespoons butter, melted

Filling

• 32 ounces cream cheese, softened
• 2 cups firmly packed brown sugar
• 1/2 cup cornstarch
• 1/2 cup bourbon
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature

Topping

• 8 ounces semisweet chocolate squares
• 1/2 cup Half-and-Half

Instructions

Crust

1. Heat oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with foil.
2. Combine all ingredients in the pan until well mixed; press into bottom.

Filling

1. Beat cream cheese in a mixer bowl at high speed, until smooth. Scrape side of bowl with a rubber spatula.
2. Beat in sugar and cornstarch until light and fluffy.
3. At low speed, add bourbon and vanilla extract.
4. Add eggs, one at a time, beating until mixture is smooth.
5. Pour filling into pan.
6. 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.
7. Bake for 1 hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set.
8. Remove pan from water bath; transfer to wire rack and cool completely. Meanwhile, make Topping.

Topping

1. Combine chocolate and cream in a medium saucepan. Cook, stirring over medium-low heat until chocolate is melted and smooth.
2. Remove from heat; cool to room temperature.
3. Spread topping over cheesecake.
4. Refrigerate until set.
5. Remove springform ring.

Attribution

Ladies Home Journal - April 2001