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Add a Little Zing to a Holiday Classic: Chef Jon Bonnellís Pumpkin Cheesecake with Bourbon Whipped Cream


Jon Bonnell's recipe for Pumpkin Cheesecake with Bourbon Whipped Cream.

Fort Worth, TX, December 17, 2011 --(PR.com)-- Chef Jon Bonnell shares his family’s favorite holiday dessert with his recipe for Pumpkin Cheesecake with Bourbon Whipped Cream.

The pumpkin adds a certain creamy nature to an already rich cheesecake that’s simply over the top indulgent when topped with spiked whipped cream.

Pumpkin cheesecake with bourbon whipped cream

For the cheesecake:

5 eggs
12 ounces pumpkin puree (canned works fine)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon ginger
3 pounds cream cheese
1 1/2 cups sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract

Allow the cream cheese to come to room temperature for 2 hours before mixing. In an electric mixer, combine all ingredients and whip together until uniform and smooth. Begin by mixing slowly, then gradually increase the speed until the mixture is free of all lumps. In a springform pan, begin by layering the bottom with graham cracker crumbs.

For the crust:
1 package (9 crackers total) of graham crackers
3 tablespoons melted butter

Crush the crackers into crumbs, mix well with melted butter and spread evenly across the bottom of a springform pan, but not up the sides at all. A food processor is generally the best tool for crushing and mixing the crackers.

Pour the cheesecake batter on top of the crumbs, then bake in a 325 degree oven in a water bath (optional) for approximately 45 minutes, or until the cake is set. To check for doneness, lightly jiggle the cake and see if the middle has set up or is still mostly liquid. Once the cake is done, remove and cool. Separate the cake from the pan by running a paring knife around the inside edges of the springform, then release the pan and remove the cake. Cut into slices with a warm knife and top with bourbon spiked whipped cream.

For the whipped cream:
2 cups heavy cream
2 teaspoons powdered sugar
1/2 teaspoon brown sugar
1 1/2 ounces bourbon
1/2 teaspoon ground cinnamon

Begin by placing the mixing bowl of an electric mixer in the freezer for 10 minutes. Cream whips better when cold. Dissolve the sugars and cinnamon in the bourbon. Begin whipping the cream in the cold bowl. Begin by whipping on medium speed, then increase the speed gradually until the cream begins to thicken. Pour in the bourbon and sugar mixture and continue whipping until the cream reaches a stiff peak stage.

Tip: Be careful when buying pumpkin puree in the can, as many come with an abundance of spice and sugar already mixed in. A little experimenting with different brands may serve well in the final product.

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About Jon Bonnell: Chef Jon Bonnell pairs his native Texas heritage with classic culinary training to create inventive and delicious dishes featuring decidedly Texan ingredients to inspire the palette. Distinguished as one of the foremost experts on fine wild game and Texas Cuisine, his innate understanding of flavor combinations and perfected techniques entices diners to experience new culinary creations. With a passion for sharing knowledge with others, there is never a technique or recipe he won’t share.

Visit Chef Jon Bonnell’s website at www.bonellstexas.com to learn about his cookbooks, product lines and visit his restaurant Bonnell’s in Fort Worth, Texas.
Contact Information
Chef Jon Bonnell
Kristin Moreno
817.226.4332 ext. 241
Contact
www.bonnellstexas.com

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