Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking.
In a small bowl, mix Crust ingredients. Press crust mixture into bottom and 1 inch up the side of the pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
In a large bowl, beat cream cheese with an electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour, then eggs one at a time, just until blended. Remove half of the cream cheese mixture (about 3 cups) to another large bowl; set aside.
Into remaining cream cheese mixture, stir 2 tablespoons of the bourbon, the pumpkin, 1 1/2 teaspoons bitters, the ginger, cinnamon, and nutmeg with whisk until smooth. Spoon over the crust in the pan. Into reserved 3 cups filling, stir 2 tablespoons bourbon, the vanilla, and melted chocolate; pour over the pumpkin layer directly in middle of pan. This will create layers so that each slice includes some of each flavor.
To minimize cracking, place a shallow pan half full of hot water on the lower oven rack. Bake cheesecake on the middle oven rack 1 hour 20 minutes to 1 hour 30 minutes or until edges are set but the center of the cheesecake still jiggles slightly when moved.
Turn oven off; open oven door at least 4 inches. Leave the cheesecake in the oven 30 minutes longer. Remove from the oven; place on a cooling rack. Without releasing the side of the pan, run a knife around the edge of the pan to loosen the cheesecake. Cool in the pan on a cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
Run a knife around the side of the pan to loosen the cheesecake again; carefully remove the side of the pan.
Place the cheesecake on a serving plate. Stir together caramel topping, 2 teaspoons bourbon, and a dash of bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 28g | 42% |
| Saturated Fat | 15g | 74% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 7g | % Value Not Available |
| Polyunsaturated Fat | 2g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 115mg | 39% |
| Sodium | 350mg | 15% |
| Total Carbohydrate | 47g | 16% |
| Dietary Fiber | 1g | 6% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 1g | % Value Not Available |
| Sugars | 34g | % Value Not Available |
| Protein | 7g | % Value Not Available |
| Vitamin D | Value Not Available | 8% |
| Calcium | Value Not Available | 8% |
| Iron | Value Not Available | 8% |
| Potassium | 170mg | 5% |
| Vitamin A | Value Not Available | 40% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 8% |
| Riboflavin | Value Not Available | 10% |
| Niacin | Value Not Available | 4% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 6% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 15% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 6% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 6% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
