Recipes >

Pumpkin Cheesecake with Bourbon Sauce

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

Prep Time:

40 minutes

Cook Time:

2 hours

Serves:

12

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!

Foodie Byte: 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.

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.

Nutritional Information

Calories 759, Carbohydrates 59g, Cholesterol 196mg, Fat 56g, Fat Calories 499, Fiber 4g, Protein 10g, Saturated Fat 22g, Sodium 393mg. Daily Values: Calcium 136.66mg 14%, Phos 206.89mg 21%, Copper 0.38mg 19%, Zinc 1.94mg 13%, Panto 1.04mg 10%, Biotin 6.3mcg 2100%, Iodine 14.75mcg 10%, Magnesium 46.61mg 12%, Iron 1.89mg 11%, Vitamin B6 7%, Vitamin C 1%, Vitamin B12 7%, Vitamin D 11%, Vit E-a-Toco 4%, Vitamin A 133%. Percent Daily Values are based on a 2,000 calorie diet.