Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce

Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce
Photo by Pornchai Mittongtare

Ingredients

  • ½ cup plain whole-milk yogurt
  • 1 cup dark brown sugar
  • ¼ cup light corn syrup
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 15-ounce can pure pumpkin
  • + 17 more ingredients
    • ¾ teaspoon ground ginger
    • ½ cup whipping cream
    • ¼ teaspoon ground cloves
    • 1 teaspoon vanilla extract
    • 3 tablespoons unsalted butter
    • 3 8-ounce packages cream cheese
    • 1 ½ cups pecans
    • 3 tablespoons golden brown sugar
    • 4 large eggs
    • ¼ teaspoon ground cinnamon
    • 1 ¼ cups sugar
    • Large pinch of salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon finely grated lemon peel
    • 1 ½ cups pecans
    • 4 tablespoons bourbon
    • 2 tablespoons all purpose flour

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 ...

View full recipe at Epicurious

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