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.



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:
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      1 1/2  cups 
      pecans, toasted, cooled
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      3   tablespoons 
      golden brown sugar
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      3   tablespoons 
      unsalted butter, melted
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      1/4  teaspoon 
      ground cinnamon
    FOR FILLING:
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      3  8  ounce packages 
      Philadelphia cream cheese, room temperature
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      1 1/4  cups 
      sugar
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      1   teaspoon 
      finely grated lemon peel
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      6   
      large eggs, room temperature
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      1  15  ounce can 
      pure pumpkin
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      1/2  cup 
      sour cream
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      2   tablespoons 
      all purpose flour
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      2   teaspoons 
      vanilla extract
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      1   teaspoon 
      ground cinnamon
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      3/4  teaspoon 
      ground ginger
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      1/4  teaspoon 
      ground nutmeg
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      1/4  teaspoon 
      ground cloves
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      Large pinch of salt
    FOR SAUCE:
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      1   cup 
      packed dark brown sugar
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      1/2  cup 
      whipping cream
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      6   tablespoons 
      unsalted butter (3/4 stick)
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      1/4  cup 
      dark corn syrup
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      1/2  teaspoon 
      salt
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      3   tablespoons 
      bourbon
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      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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