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JÄGERMEISTER PUMPKIN PIE CHEESECAKE

Total Time  160 min
Prep Time  60 min
intermediate  

https://vimeo.com/242266054/d70ecb155f

Ingredients

PUMPKIN PIE CHEESECAKE:

  • 3 lbs. cream cheese
  • 2 cups dark brown sugar
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cloves
  • 1/8 tsp pepper
  • 1/8 tsp nutmeg
  • 2 lbs. 8 oz. pumpkin
  • 1 Tbsp vanilla extract
  • 8 whole eggs
  • 1.5 cups Jäger Syrup

PECAN GINGERSNAP STREUSEL

  • 1lb 8 oz. flour
  • 9 1/2 oz dark brown sugar
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1 tsp salt
  • 1 tsp ginger
  • 2 oz. molasses
  • 12 oz. melted butter
  • 10 oz. toasted pecans (chopped)

JÄGER WHIP CREAM

  • 2 cups heavy cream
  • 1/2 cup sugar
  • 1/4 cup Jäger syrup

Jäger Syrup

  • 5 cups Jäger
  • 2 cups sugar
Directions

For Jäger Syrup:

Bring Jägermeister and sugar to boil, let simmer until half liquid has evaporated and is syrup-like.

For Pumpkin Cheesecake:

Cream the cheese, sugar and spices.

Whisk together pumpkin, cream, vanilla and eggs.

Add to creamed mixture and mix until smooth.

Pour cheesecake batter into baking pan.

Pour syrup on top of cheesecake and using fork or butter knife swirl the syrup into batter.

Bake in water bath at 325F for 35 min.

For Pecan Gingersnap Struesel:

In a large bowl mix dries, add butter, molasses and pecans.

Mix till wet sand texture.

Bake at 325F for 15 minutes.

Let cool.

For Jäger Whip Cream:

Whip all ingredients together until stiff peaks and serve a dollop on each slice of cheesecake.

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