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Pumpkin Cheesecake with Bourbon Sauce

Pumpkin Cheesecake with Bourbon Sauce
Go beyond the usual pumpkin pie this holiday season. This twist on the classic will wow the crowd. It’s an incredible blend of two wonderful desserts: pumpkin pie meets cheesecake. Spectacular!
Pumpkin Cheesecake with Bourbon Sauce
Course:
Dessert
Cuisine:
American
Yield:
12
Time:
Prep Time: 40 mins., Cook Time: 2 hrs
INGREDIENTS:

CRUST:

  • ¼ teaspoon ground cinnamon
  • 1 ½ cups pecans, toasted, cooled
  • 3 tablespoons golden brown sugar
  • 3 tablespoons unsalted butter, melted

FILLING:

  • 3 8-ounce packages cream cheese, room temperature
  • 1 ¼ cups sugar
  • 1 teaspoon finely grated lemon peel
  • 6 large eggs, room temperature
  • 1 15-ounce can pure pumpkin
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Large pinch of salt

SAUCE:

  • 1 cup packed dark brown sugar
  • ½ cup whipping cream
  • 6 tablespoons unsalted butter (¾ stick)
  • ¼ cup dark corn syrup
  • ½ teaspoon salt
  • 3 tablespoons bourbon
  • 1 ½ cups pecans, toasted, cooled

DIRECTIONS:

CRUST:

  1. Preheat oven to 350°F with the a rack in the center. Assemble a 9-inch springform pan.
  2. Combine pecans, brown sugar, butter and cinnamon in a food processor fitted with a steel blade and pulse until nut mixture sticks together. Press firmly into bottom of pan. Bake crust until golden, about 10-12 minutes.

FILLING:

  1. With an electric mixer, beat cream cheese, sugar, and lemon peel until smooth.
  2. Add eggs one at a time, then add pumpkin, sour cream, flour, vanilla, spices and salt; mix until smooth. Place springform pan on a rimmed baking sheet. Pour filling into springform and gently smooth the top.
  3. Bake 2 hours.
  4. Take out of oven and let cool 30 minutes. Refrigerate in springform pan until cold, about 4 hours. Unmold, cover and chill.

SAUCE:

  1. Combine sugar, whipping cream, butter, corn syrup, and salt in a medium saucepan, whisking until sugar dissolves. Bring to a boil; reduce heat to medium and boil one minute without stirring.
  2. Remove from heat. Stir in bourbon and pecans. Cool.

*Tip: To get nice, clean slices, dip the blade of your knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge.

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