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Pumpkin Cheesecake with Caramel and Bourbon Sauce

spicedpumpkincheesecakecaramelbourbonsauceA lovely pumpkin cheesecake with a pecan crust and delicious Caramel-Bourbon sauce.

Crust:
1½ cups pecans, toasted, cooled
3 Tbsp. golden brown sugar
3 Tbsp. butter, melted
¼ tsp. ground cinnamon

Filling:
3 (8 oz) pkg cream cheese
1¼ cups sugar
1 tsp. lemon peel, finely grated
4 large eggs
1 (15 oz) can pure pumpkin purée
½ cup plain whole-milk yogurt
2 Tbsp. all-purpose flour, unbleached
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
¾ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves
1 large pinch sea salt

Caramel-Bourbon Sauce:
1 cup dark brown sugar, packed
½ cup whipping cream
6 Tbsp. (¾ stick) butter
¼ cup light corn syrup
½ tsp. sea salt
3-4 Tbsp. bourbon
1½ cups pecans, toasted, cooled

For the Crust:
Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter 9" springform pan with 2¾" 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 the pan in a triple layer of heavy-duty foil.

For the Filling:
Using mixer, beat cream cheese, sugar and lemon peel in large bowl until smooth. Beat in eggs 1 at a time, then pumpkin, yogurt, flour, vanilla, spices and salt. Pour into pan.

Set springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cheesecake. Place in the oven. Bake until outer 3" puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from the water. Cut around sides of the cake to loosen. Refrigerate in the pan until cold, about 4 hours. Cover and chill overnight.

For the Sauce:
Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in bourbon, then pecans. Cool, stirring occasionally.

Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

Makes 12 servings.

Cook's Notes:

  • To avoid overbeating the filling, make sure that all of the ingredients are at room temperature.
  • For best results, use Philadelphia-brand cream cheese.
  • To get the neatest slices, dip the blade of the knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge of cake.