Pumpkin Cheesecake with Bourbon Sauce
Recipe from The Food Channel

Go beyond the usual pumpkin pie this holiday season. This twist on the classic will wow the crowd.


Pumpkin Cheesecake with Bourbon Sauce

by 2  people


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Servings: 12
Prep Time: 40 mins
Total Time: 2 hrs 40 mins
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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 
      Philadelphia 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
    Directions
    FOR CRUST:

    1.
    Preheat oven to 350 degree F with the a rack in the center. Assemble a 9-inch springform pan.
    2.
    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.
    FOR FILLING:

    1.
    With an electric mixer, beat cream cheese, sugar, and lemon peel until smooth.
    2.
    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.
    3.
    Bake 2 hours.
    4.
    Take out of oven and let cool 30 minutes. Refrigerate in springform pan until cold, about 4 hours. Unmold, cover and chill.
    FOR SAUCE:

    1.
    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.
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