Spiced Pumpkin Cheesecake With Caramel-Bourbon Sauce
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
55
Sourness
43
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1.5 cups
Pecan (toasted, cooled)6 tbsps
Unsalted Butter (3/4 stick)1 tsp
Ground Cinnamon1.25 cups
Sugar4 large
Egg2 tbsps
All-Purpose Flour1 tsp
Vanilla Extract3 tsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Salt1 cup
Whipping Cream1 cup
Light Corn Syrup4 tbsps
BourbonDirections:
1
For crust: Preheat oven to 350°F
2
Butter 9-inch springform pan with 2 3/4-inch-high sides
3
Grind first 4 ingredients in processor until nut mixture sticks together
4
Press evenly onto bottom of pan
5
Bake crust until golden, about 15 minutes
6
Cool completely
7
Wrap outside of pan in triple layer of heavy-duty foil
8
Preheat oven to 350°F
9
Butter 9-inch springform pan with 2 3/4-inch-high sides
10
Grind first 4 ingredients in processor until nut mixture sticks together
11
Press evenly onto bottom of pan
12
Bake crust until golden, about 15 minutes
13
Cool completely
14
Wrap outside of pan in triple layer of heavy-duty foil
15
For filling: Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth
16
Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt
17
Pour into pan
18
Set springform pan in roasting pan
19
Pour enough hot water into roasting pan to come halfway up sides of cheesecake
20
Place in oven
21
Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes
22
Cool in water bath 30 minutes
23
Remove from water
24
Cut around sides of cake to loosen
25
Refrigerate in pan until cold, about 4 hours
26
Cover and chill overnight
27
Using mixer, beat cream cheese, sugar, and lemon peel in large bowl until smooth
28
Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt
29
Pour into pan
30
Set springform pan in roasting pan
31
Pour enough hot water into roasting pan to come halfway up sides of cheesecake
32
Place in oven
33
Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes
34
Cool in water bath 30 minutes
35
Remove from water
36
Cut around sides of cake to loosen
37
Refrigerate in pan until cold, about 4 hours
38
Cover and chill overnight
39
For sauce: Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves
40
Reduce heat to medium; boil 1 minute without stirring
41
Remove from heat
42
Stir in bourbon, then pecans
43
Cool, stirring occasionally
44
Remove foil
45
Cut around pan sides; remove sides
46
Cut cheesecake into wedges; spoon sauce over
47
Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves
48
Reduce heat to medium; boil 1 minute without stirring
49
Remove from heat
50
Stir in bourbon, then pecans
51
Cool, stirring occasionally
52
Remove foil
53
Cut around pan sides; remove sides
54
Cut cheesecake into wedges; spoon sauce over