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New Orleans Cheesecake

Makes: 16  servings Prep 30 mins Chill 6 hrs Bake 350°F1 hr 30 mins


  • 2 cups  pecans, finely chopped
  • 2 tablespoons  packed brown sugar
  • 4 tablespoons  butter or margarine, melted
  • 4 8 ounce packages cream cheese, softened
  • 2 cups  packed brown sugar
  • 1/2 cup  cornstarch
  • 1/2 cup  bourbon
  • 1 teaspoon  vanilla extract
  • 4 large eggs
  • 8 ounces  semisweet chocolate squares
  • 1/2 cup  half-and-half cream


1. For crust, heat oven to 350 degrees F. Tightly wrap the outside of a 9-inch springform pan with foil. Combine pecans, the brown sugar, and melted butter in the pan until well mixed; press into bottom. Set aside.

2. For filling, beat cream cheese in a large mixer bowl at high speed until smooth, scraping side of bowl with a rubber spatula. Beat in 2 cups sugar and cornstarch until light and fluffy. Reduce speed to low; beat in bourbon and vanilla. Add eggs, one at a time, beating until blended and mixture is smooth. Pour filling into pan. Place springform pan in a roasting pan (make sure there is at least 1 inch of space between the springform and roasting pans). Add enough hot water to come halfway up the side of the springform pan.

3. Bake 1 hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set. Remove pan from water bath; transfer to a wire rack and cool completely.

4. Meanwhile, for topping, combine chocolate and cream in a medium saucepan. Cook and stir over medium-low heat until chocolate is melted and smooth. Remove from heat; cool to room temperature. Spread topping over cheesecake. Cover with plastic wrap and refrigerate 6 to 48 hours. Run a knife around side of pan to loosen. Remove springform ring. Makes 16 servings.

Nutrition Facts

  • Servings Per Recipe 16
  • cal.(kcal)535,
  • Fat, total(g)38,
  • chol.(mg)126,
  • sat. fat(g)19,
  • carb.(g)46,
  • fiber(g)2,
  • pro.(g)8,
  • sodium(mg)229,
  • Percent Daily Values are based on a 2,000 calorie diet