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Pumpkin Cheesecake with Bourbon Sauce

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

Why try? It’s an incredible blend of two wonderful desserts: pumpkin pie meets cheesecake. Spectacular!

Foodie Byte: To avoid overbeating the filling, make sure that all ingredients are at room temperature.

To get nice, clean slices, dip the blade of your knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

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

Preparation

  1. FOR CRUST:
  2. Preheat oven to 350°F with the a rack in the center. Assemble a 9-inch springform pan.
  3. 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.
  4. FOR FILLING:
  5. With an electric mixer, beat cream cheese, sugar, and lemon peel until smooth.
  6. 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.
  7. Bake 2 hours.
  8. Take out of oven and let cool 30 minutes. Refrigerate in springform pan until cold, about 4 hours. Unmold, cover and chill.
  9. FOR SAUCE:
  10. 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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