Dhanson: /* For sauce */

2020-12-15T23:34:37Z

For sauce

← Older revision		Revision as of 23:34, 15 December 2020
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	[[Category:Cheesecake]]		[[Category:Cheesecake]]
	[[Category:Pumpkin]]		[[Category:Pumpkin]]
	~~[[Category:Thanksgiving 2015]]~~

Dhanson: /* For sauce */

2015-11-25T00:45:42Z

For sauce

← Older revision		Revision as of 00:45, 25 November 2015
Line 54:		Line 54:
	[[Category:Cheesecake]]		[[Category:Cheesecake]]
	[[Category:Pumpkin]]		[[Category:Pumpkin]]
			[[Category:Thanksgiving 2015]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=1 hr 45 min |Source=[http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Cheesecake-with-Caramel-Bourbon-Sauce-233179 Epicur..."

2012-11-24T15:15:12Z

Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=1 hr 45 min |Source=[http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Cheesecake-with-Caramel-Bourbon-Sauce-233179 Epicur..."

New page

{{RecipeSummary
|PrepTime=45 min
|CookTime=1 hr 45 min
|Source=[http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Cheesecake-with-Caramel-Bourbon-Sauce-233179 Epicurious.com]
|Yield=12+ servings
|Rating={{Delicious}}
}}
=== Ingredients ===
==== Crust ====
* 1 1/2 cups pecans, toasted, cooled
* 3 tablespoons golden brown sugar
* 3 tablespoons unsalted butter, melted
* 1/4 teaspoon ground cinnamon

==== Filling ====
* 3 8-ounce packages cream cheese
* 1 1/4 cups sugar
* 1 teaspoon finely grated lemon peel
* 4 large eggs
* 1 15-ounce can pure pumpkin
* 1/2 cup plain whole-milk yogurt
* 2 tablespoons all purpose flour
* 1 teaspoon 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

==== Sauce ====
* 1 cup (packed) dark brown sugar
* 1/2 cup whipping cream
* 6 tablespoons (3/4 stick) unsalted butter
* 1/4 cup light corn syrup
* 1/2 teaspoon salt
* 3 to 4 tablespoons bourbon
* 1 1/2 cups pecans, toasted, cooled

=== Preparation ===
==== 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.

[[Category:Desserts]]
[[Category:Cheesecake]]
[[Category:Pumpkin]]

Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce - Revision history

Dhanson: /* For sauce */

Dhanson: /* For sauce */

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=1 hr 45 min |Source=[http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Cheesecake-with-Caramel-Bourbon-Sauce-233179 Epicur..."