Pumpkin Spice Cheesecake garnished with candied bacon, toasted pecans, and cinnamon sauce. A dessert worthy of your Thanksgiving table.
Recipe Yield: 12
1 SL Cloverdale 14-16 Hickory Smoked Bacon
1tbsp Minors Bourbon Sauce
1 tsp Tabasco Sriracha
16 oz Libby’s Pumpkin
8 oz Belgioioso Mascarpone
1/4 c Powdered Sugar
1 tbsp Pumpkin Pie Spice
1 tsp Nutmeg
1 tsp Cinnamon
1 tbsp Chopped Pecans
1 tsp Ground Cayenne
1 Sweet Street Basque Cheesecake
1 oz Lyons Magnus Cinnamon Sauce
Spread Minors bourbon sauce on Bacon. Sprinkle with tabasco sriracha. Bake until crispy, dice, spread onto sheet pan to dry and cool.
Whip pumpkin with mascarpone, sugar, pumpkin pie spice, cinnamon, and nutmeg. Place in piping bag and chill.
Toast pecans in sauté pan with cayenne until crunchy.
Place Basque cheesecake on serving dish, pipe pumpkin filling in center and top with whipped cream.
Garnish with candied bacon, toasted pecans, and cinnamon sauce.