Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce

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

Ingredients

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

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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