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Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce Recipe

Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce Recipe

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Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce

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Ingredients

Count

Nutrition

1185

Calories

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Ingredients:

Serving

1 1/2 cups pecans, toasted, cooled
3 tbsp golden brown sugar
3 tbsp unsalted butter, melted
1/4 tsp ground cinnamon
3 8- oz packages cream cheese
1 1/4 cups sugar
1 tsp finely grated lemon peel
4 large eggs
1 15- oz can pure pumpkin
1/2 cup plain whole-milk yogurt
2 tbsp all purpose flour
1 tsp vanilla extract
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
large pinch of salt
1 cup (packed) dark brown sugar
1/2 cup whipping cream
6 tbsp (3/4 stick) unsalted butter
1/4 cup light corn syrup
1/2 tsp salt
3 to 4 tbsp bourbon
1 1/2 cups pecans, toasted, cooled

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1185.22 Kcal (4962 kJ)
Calories from fat	1034.46 Kcal
		% Daily Value*
Total Fat	114.94g	177%
Cholesterol	259.13mg	86%
Sodium	338.98mg	14%
Potassium	412.38mg	9%
Total Carbs	35.24g	12%
Sugars	25.67g	103%
Dietary Fiber	5.64g	23%
Protein	12.73g	25%
Vitamin C	1.2mg	2%
Vitamin A	0.6mg	20%
Iron	2.2mg	12%
Calcium	142.2mg	14%

Amount Per 100 g
Calories	435.21 Kcal (1822 kJ)
Calories from fat	379.85 Kcal
		% Daily Value*
Total Fat	42.21g	177%
Cholesterol	95.15mg	86%
Sodium	124.47mg	14%
Potassium	151.43mg	9%
Total Carbs	12.94g	12%
Sugars	9.43g	103%
Dietary Fiber	2.07g	23%
Protein	4.67g	25%
Vitamin C	0.5mg	2%
Vitamin A	0.2mg	20%
Iron	0.8mg	12%
Calcium	52.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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