SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE
Make this luscious dessert a day ahead. Cheesecake basics: • To avoid overbeating the filling, make sure that all of the ingredients are at room temperature. • For best results, use Philadelphia-brand cream cheese. • To get the neatest slices, dip the blade of the knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge of cake. Bon Appetit - November 2005
Provided by Chef kitkat31
Categories Cheesecake
Time 1h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 24
Steps:
- For crust:
- Preheat oven to 350°F 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 minutes. Cool completely. Wrap outside of pan in triple layer 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 pumpkin, yogurt, flour, vanilla, 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 15 minutes. Cool in water bath 30 minutes. 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 saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
- Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aphiwe Sambulo
[email protected]I'm not sure how I feel about the combination of pumpkin and caramel, but I'm willing to give it a try.
Zãkír ahmad
[email protected]This recipe is definitely going on my to-make list.
Katono Herbert
[email protected]I can't wait to try this recipe. It looks delicious.
Peter Nelson
[email protected]This cheesecake is a must-try for any pumpkin lover!
Kelly Pendley
[email protected]I'm not a huge fan of pumpkin cheesecake, but I thought this recipe was pretty good.
Waseem H175
[email protected]I thought the cheesecake was bland. However, the crust was delicious.
Kabeer ashfaq
[email protected]The cheesecake was a little too sweet for my taste, but the caramel bourbon sauce was amazing.
Lusindiso Maqasho
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser.
Farooq Nawaz
[email protected]This cheesecake was so rich and decadent. I loved the creamy texture and the caramel bourbon sauce was the perfect topping.
kambo kinyua
[email protected]I made this cheesecake for Thanksgiving and it was a hit! Everyone loved it.
Bushirah Charah
[email protected]This pumpkin cheesecake was divine! The combination of pumpkin, spices, caramel, and bourbon was heavenly.