Spiced Pumpkin Cheesecake With Caramel-Bourbon Sauce

Name: Spiced Pumpkin Cheesecake With Caramel-Bourbon Sauce
Cook time: 1 h
Total time: 1 h
Yield: 1 cheesecake, 12 serving(s)
Ingredients: 1 1/2 cups pecans, toasted, cooled; 3 tablespoons golden brown sugar; 3 tablespoons unsalted butter, melted; 1/4 teaspoon ground cinnamon; 3 (8 ounce) packages cream cheese, room temperature; 1 1/4 cups sugar; 1 teaspoon finely grated lemon peel; 4 large eggs; 15 ounces pumpkin puree; 1/2 cup plain yogurt; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 pinch salt; 1 cup packed dark brown sugar; 1/2 cup heavy cream; 6 tablespoons unsalted butter; 1/4 cup light corn syrup; 1/2 teaspoon salt; 3 -4 tablespoons Bourbon; 1 1/2 cups pecans, toasted, cooled

Submitted by Chef kitkat31

"Make this luscious dessert a day ahead. Cheesecake basics: • 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. Bon Appetit - November 2005"

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Ready In:: 1hr
Ingredients:: 24
Yields:: 1 cheesecake
Serves:: 12

ingredients

Crust
1 ¹⁄₂ cups pecans, toasted, cooled
3 tablespoons golden brown sugar
3 tablespoons unsalted butter, melted
¹⁄₄ teaspoon ground cinnamon
Filling
3 (8 ounce) packages cream cheese, room temperature
1 ¹⁄₄ cups sugar
1 teaspoon finely grated lemon peel
4 large eggs
15 ounces pumpkin puree
¹⁄₂ cup plain yogurt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
³⁄₄ teaspoon ground ginger
¹⁄₄ teaspoon ground nutmeg
¹⁄₄ teaspoon ground cloves
1 pinch salt
Sauce
1 cup packed dark brown sugar
¹⁄₂ cup heavy cream
6 tablespoons unsalted butter
¹⁄₄ cup light corn syrup
¹⁄₂ teaspoon salt
3 -4 tablespoons Bourbon
1 ¹⁄₂ cups pecans, toasted, cooled

directions

For crust:
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 foil.
For 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 oven. Bake until outer 3 inches puff slightly and center is softly set, about 1 hour 15 minutes. Cool in water bath 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
For 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.