SPICED PUMPKIN CHEESECAKE WITH CARAMEL-BOURBON SAUCE
Categories Bourbon Cheese Nut Bake Thanksgiving Cream Cheese Pecan Spice Pumpkin Fall Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 27
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.
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Syedaa Zahra
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Sanju Tharu
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was still good.
Prince Abdullah
[email protected]I'm not a big fan of pumpkin, but this cheesecake was surprisingly good. The caramel sauce really made it.
Tammy Bradshaw
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as creamy as I hoped.
Ramlakhan Pasman
[email protected]The cheesecake was a little too sweet for my taste, but the caramel sauce was delicious.
Bagga Isback
[email protected]This cheesecake was so easy to make, and it turned out beautifully. I'm definitely making it again for my next party.
THE WORD OF TRUTH የእውነት ቃል TUBE
[email protected]I made this cheesecake for my family and they loved it! The cheesecake was creamy and smooth, and the caramel sauce was the perfect finishing touch.
Samer Yasin
[email protected]This cheesecake was amazing! The pumpkin and caramel flavors were perfectly balanced, and the crust was the perfect combination of crunchy and flaky.
OTC Online toto company
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Shahad Chudhary
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was still good.
Katie b
[email protected]I'm not a big fan of pumpkin, but this cheesecake was surprisingly good. The caramel sauce really made it.
Robert Aldredge
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as creamy as I hoped.
Noah Sperling
[email protected]The cheesecake was a little too sweet for my taste, but the caramel sauce was delicious.
moushumi rahman
[email protected]This cheesecake was so easy to make, and it turned out beautifully. I'm definitely making it again for my next party.
FOLUKE ARIYO
[email protected]I made this cheesecake for my family and they loved it! The cheesecake was creamy and smooth, and the caramel sauce was the perfect finishing touch.
Donald Chansa
[email protected]This cheesecake was a hit at my Thanksgiving dinner! The pumpkin and caramel flavors were perfectly balanced, and the crust was the perfect combination of crunchy and flaky.