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Kool Beanz Cafe New Orleans Cheesecake

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


  • 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


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


  1. Crust: 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.
  3. Filling: Beat cream cheese in a mixer bowl at high speed, until smooth. Scrape side of bowl with a rubber spatula.
  4. Beat in sugar and cornstarch until light and fluffy.
  5. At low speed, add bourbon and vanilla extract.
  6. Add eggs, one at a time, beating until mixture is smooth.
  7. Pour filling into pan.
  8. 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.
  9. Bake for 1 hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set.
  10. Remove pan from water bath; transfer to wire rack and cool completely. Meanwhile, make Topping.
  11. Topping: Combine chocolate and cream in a medium saucepan. Cook, stirring over medium-low heat until chocolate is melted and smooth.
  12. Remove from heat; cool to room temperature.
  13. Spread topping over cheesecake.
  14. Refrigerate until set.
  15. Remove springform ring.

Yield: 16 servings

Source: Ladies Home Journal - April 2001