Pumpkin Cheesecake with Bourbon Sauce

Pumpkin Cheesecake with Bourbon Sauce

Pumpkin Cheesecake with Bourbon Sauce

Prep Time

40 minutes

Cook Time

120 minutes

Serves

12 people

Go beyond the usual pumpkin pie this holiday season. This twist on the classic will wow the crowd.

Why Try? It’s an incredible blend of two wonderful desserts: pumpkin pie meets cheesecake. Spectacular!

To avoid overbeating the filling, make sure that all ingredients are at room temperature. 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.

Ingredients

  • FOR CRUST:
  • 1 1/2 cups pecans, toasted, cooled
  • 3 tablespoons golden brown sugar
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • FOR FILLING:
  • 3 8-ounce packages cream cheese, room temperature
  • 1 1/4 cups sugar
  • 1 teaspoon finely grated lemon peel
  • 6 large eggs, room temperature
  • 1 15-ounce can pure pumpkin
  • 1/2 cup sour cream
  • 2 tablespoons all purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Large pinch of salt
  • FOR SAUCE:
  • 1 cup packed dark brown sugar
  • 1/2 cup whipping cream
  • 6 tablespoons unsalted butter (3/4 stick)
  • 1/4 cup dark corn syrup
  • 1/2 teaspoon salt
  • 3 tablespoons bourbon
  • 1 1/2 cups pecans, toasted, cooled

Preparation

  • 1 FOR CRUST:
  • 2 Preheat oven to 350°F with a rack in the center. Assemble a 9-inch springform pan.
  • 3 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.
  • 4 FOR FILLING:
  • 5 With an electric mixer, beat cream cheese, sugar, and lemon peel until smooth.
  • 6 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.
  • 7 Bake 2 hours.
  • 8 Take out of oven and let cool 30 minutes. Refrigerate in springform pan until cold, about 4 hours. Unmold, cover and chill.
  • 9 FOR SAUCE:
  • 10 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. Remove from heat. Stir in bourbon and pecans. Cool.

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