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Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce

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Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce

Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce

This vegetarian recipe serves 12. One serving contains 710 calories, 9g of protein, and 51g of fat. Head to the store and pick up sugar, pecans, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat oven to 350F. 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.
Ingredients you will need
ButterButter
Equipment you will use
Springform PanSpringform Pan
OvenOven
2
Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.
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CrustCrust
WrapWrap
Equipment you will use
OvenOven
Aluminum FoilAluminum Foil
Frying PanFrying Pan
1
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.
Ingredients you will need
Cream CheeseCream Cheese
Lemon PeelLemon Peel
PumpkinPumpkin
VanillaVanilla
SpicesSpices
YogurtYogurt
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
SaltSalt
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BlenderBlender
BowlBowl
2
Pour into pan.
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Frying PanFrying Pan
3
Set springform pan in roasting pan.
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Springform PanSpringform Pan
Roasting PanRoasting Pan
4
Pour enough hot water into roasting pan to come halfway up sides of cheesecake.
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WaterWater
Equipment you will use
Roasting PanRoasting Pan
5
Place in oven.
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OvenOven
6
Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes.
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WaterWater
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OvenOven
7
Remove from water.
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WaterWater
8
Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
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Frying PanFrying Pan
1
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.
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Corn SyrupCorn Syrup
ButterButter
CreamCream
SugarSugar
SaltSalt
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WhiskWhisk
Sauce PanSauce Pan
2
Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.
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BourbonBourbon
PecansPecans
3
Remove foil.
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Aluminum FoilAluminum Foil
4
Cut around pan sides; remove sides.
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Frying PanFrying Pan
5
Cut cheesecake into wedges; spoon sauce over.
Ingredients you will need
SauceSauce
6
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.
Ingredients you will need
Cream CheeseCream Cheese
WaterWater
DipDip
Equipment you will use
KnifeKnife
DifficultyExpert
Ready In45 m.
Servings12
Health Score6
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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