Pumpkin Spice Cheesecake garnished with candied bacon, toasted pecans, and cinnamon sauce. A dessert worthy of your Thanksgiving table.
Recipe Yield: 12
Ingredients
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
Directions
Step 1
Spread Minors bourbon sauce on Bacon. Sprinkle with tabasco sriracha. Bake until crispy, dice, spread onto sheet pan to dry and cool.
Step 2
Whip pumpkin with mascarpone, sugar, pumpkin pie spice, cinnamon, and nutmeg. Place in piping bag and chill.
Step 3
Toast pecans in sauté pan with cayenne until crunchy.
Step 4
Place Basque cheesecake on serving dish, pipe pumpkin filling in center and top with whipped cream.
Step 5
Garnish with candied bacon, toasted pecans, and cinnamon sauce.
