SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE

 

  • Cooking Time:
  • Servings: 12
  • Preparation Time:

Ingredients

  • Crust:
  • 1 1/2 c. pecans, toasted, cooled
  • 3 T brown sugar
  • 2 T. unsalted brown sugar, melted
  • 1/4 t. ground cinnamon
  • Filling:
  • 3 8-oz pgks. cream cheese, room temperature
  • 1 1/4 c. sugar
  • 1 t. finely grated lemon peel
  • 4 large eggs
  • 1 15-oz. can pumpkin puree
  • 1/2 c. plain whole milk yogurt
  • 2 T. flour
  • 1 t. vanilla extract
  • 1 t. cinnamon
  • 3/4 t. ground ginger
  • 1/4 t. ground nutmeg
  • 1/4 t. ground cloves
  • Large pinch of salt
  • Sauce:
  • 1 c. packed dark brown sugar
  • 1/2 c. whipping cream
  • 6 T. unsalted butter
  • 1/4 c. light corn syrup
  • 1/2 t. salt
  • 3 to 4 T. bourbon
  • 1 1 2/ c. pecans, toasted, cooled

Directions

  • For crust:
  • Preheat oven to 350 degrees.
  • Butter 9-inch springform pan with 2 3/4- inch-high sides.
  • Grind first 4 ingredients in processor until nut mixture sticks together.
  • Press evenly onto bottom of pan.
  • Bake crust until golden, about 15 min.
  • Cool completely.
  • Wrap outside of pan tightly in triple layers of heavy-duty foil.
  • For Filling:
  • Using mixer, beat cream cheese, sugar and lemon peel in large bowl until smooth.
  • Beat in eggs 1 at a time.
  • Then add pumpkin, yogurt, flour, manill, spices, and salt.
  • Pour into pan.
  • Set springform pan in roasting pan.
  • Pour enough hot water into roasting pan to come halfway up sides of cheesecake.
  • Place in oven.
  • Bake until outer 3 inches puff slightly and center is softly set, about 1 hour and 15 min.
  • Cook in water bath 30 min.
  • Remove from water, Cut around sides of cake to loosen.
  • Refrigerate in pan until cold, about 4 hours.
  • Cover and chill overnight.
  • For Sauce:
  • Bring sugar, cream, butter, corn syrup and salt to boil in deep medium sauce pan.
  • Whisk until sugar dissolves.
  • Reduce heat to medium.
  • Boil 1 min. without stirring.
  • Remove from heat.
  • Stir in bourbon, then pecans.
  • Cool, stirring occationally.
  • To Serve:
  • Remove foil from cake.
  • Cut around pan sides;
  • remove sides
  • Cut cheesecake in wedges
  • Spoon sauce over.

Notes

You have to do a little planning for this one but you'll be rewarded. By far, this is one the most delicious things I have ever made.

Categories: Cheesecake 

Author Credit: Bon Appetit

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