Apple PepperJack Pumpkin Cheese Cake
Apple Pepper Jack Pumpkin Cheese Cake
Courtesy of David Letterman – “FeelTheFlavors.com”
Preheat oven to 350 degrees
For the crust
3/4 cup gram cracker crumbs
1/2 cup finely chopped pecans
1/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
4-8 ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 15-ounce can pure pumpkin
1 cup whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup (plus or minus) Bonfatto’s Apple Pepper Jack Wing Sauce & Marinade
Mix the ingredients for the crust in a bowl. Put into a greased springform pan, pressing in place to create a uniform crust. Bake in oven for 10 minutes, remove and cool.
Put the cream cheese, sugar and eggs in a large mixing bowl. Blend the ingredients on low speed. Once they have come together, increase the speed of your mixer to medium high and mix until very smooth and creamy.
In a separate bowl mix the pumpkin, cream, vanilla, and the spices. Put this into the cream cheese mixture and mix until completely incorporated.
Drizzle some of the Apple Pepper Jack onto the crust (may need to put the jar into the microwave for 30 seconds or so to make it pour easier-take the lid off first).
Spread the cream cheese mixture into the springform pan. Drizzle the remaning APJ across the top. Using the back of a butter knife, swirl the cheesecake batter and APJ creating a marbling effect. Be careful not to over blend or cut through the crust.
Bake for 50 minutes. The cheesecake will be done when a toothpick inserted into the middle comes out clean. Let cool on rack then release the springform.
Note: You can adjust the amount of APJ used to your taste. If you like a little extra kick, drizzle some on top when serving.