Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce

Name: Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 3 Tbsps bourbon; 425 grams pure pumpkin; 59 milliliters light corn syrup; 680 grams packages cream cheese; 237 milliliters (packed) dark brown sugar; 4 larges eggs; 3 Tbsps golden brown sugar; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 1 teaspoon finely grated lemon peel; 355 milliliters pecans, toasted, cooled; 1 teaspoons salt; 118 milliliters plain whole-milk yogurt; 296 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter; 1 teaspoon vanilla extract; 118 milliliters whipping cream

Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce is a vegetarian recipe with 12 servings. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 600 calories, 8g of protein, and 39g of fat. If you have brown sugar, whole-milk yogurt, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Oven

Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in triple layer of heavy-duty foil.

Ingredients you will need

Crust

Wrap

Equipment you will use

Oven

Aluminum Foil

Frying Pan

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 Cheese

Lemon Peel

Pumpkin

Vanilla

Spices

Yogurt

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Blender

Bowl

Pour into pan.

Equipment you will use

Frying Pan

Set springform pan in roasting pan.

Equipment you will use

Springform Pan

Roasting Pan

Pour enough hot water into roasting pan to come halfway up sides of cheesecake.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Place in oven.

Equipment you will use

Oven

Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes.

Ingredients you will need

Water

Equipment you will use

Oven

Remove from water.

Ingredients you will need

Water

Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Corn Syrup

Butter

Cream

Sugar

Salt

Equipment you will use

Whisk

Sauce Pan

Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.

Ingredients you will need

Bourbon

Pecans

Remove foil.

Equipment you will use

Aluminum Foil

Cut around pan sides; remove sides.

Equipment you will use

Frying Pan

Cut cheesecake into wedges; spoon sauce over.

Ingredients you will need

Sauce

• 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 Cheese

Water

Dip

Equipment you will use

Knife