Recipe

Bourbon Pumpkin Caramel Cheesecake Recipe

	Crabhappychick / All my dishes 1 year ago How about a showstopper dessert for Thanksgiving? Here it is. Found this on the Baltimore Sun website (my favorite) and I'll be making this one for Turkey Day. You? Prep:60m Cook:90m Servings:12	Crabhappych
	pumpkin caramel pecan praline bourbon cheesecake

Does this look good? Yeah! / Nope

Fans

mamalou

minitindel

notyourmom

Ingredients

CRUST:

1 1/2 cups gingersnaps, finely ground

2 tablespoons light- or dark-brown sugar

4 to 5 tablespoons unsalted butter, melted

CARAMEL SAUCE:

1 3/4 cups sugar

1 tablespoon light corn syrup

2 tablespoons hot water

1 cup warm cream

1 tablespoon unsalted butter

1 teaspoon vanilla

PECAN PRALINES:

1 cup whole pecan halves

1/2 cup dark-brown sugar

1/8 teaspoon cinnamon

pinch of salt

1/8 teaspoon (or less, to taste) white pepper

3 tablespoons egg whites

FILLING:

1 1/2 cups solid-packed pumpkin

3 large eggs

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

1/2 cup caramel sauce

1 1/2 pounds cream cheese, room temperature

1/2 cup granulated sugar

2 tablespoons cornstarch

2 teaspoons vanilla extract

3 tablespoons bourbon or dark rum

chopped pralines

Directions

To make the crust: Preheat oven to 350 degrees. Butter a 9-inch or 10-inch springform pan and line the bottom with parchment paper. Combine gingersnap crumbs and sugar in bowl. Mix in melted butter and stir until crust holds together. Press crumbs onto the bottom of pan. Bake crust 10 minutes. Set aside to cool.

To make the caramel sauce: In a dry heavy saucepan, combine 1 3/4 cups sugar with corn syrup and hot water. Stir to blend and cook over medium heat until melted. Cook sugar, swirling pan, until a deep caramel.

Add warmed cream carefully, because caramel will splatter and bubble, stirring occasionally, until caramel dissolves. Let boil about 1 minute without stirring and remove from heat.

Remove a little more than 1/2 cup of the caramel for the cheesecake filling and set aside and allow to cool. Into the remaining caramel, stir butter and 1 teaspoon vanilla and cool to room temperature. To make the pralines: Place pecans in a small bowl. Combine brown sugar, cinnamon, salt and pepper. Pour egg whites over pecans and toss to totally coat with egg whites.

Pour dry ingredients over pecans and stir to coat, being careful not to break the pecans. Pour onto a baking sheet and bake in the 350-degree oven until the sugar coating is dry, about 15 minutes.

Remove from oven and allow to cool. Remove 12 perfect pecan halves and coarsely chop the remainder.

To make the filling: Blend together pumpkin, eggs, cinnamon, nutmeg, ginger, salt and 1/2 cup cooled caramel sauce.

In mixer, cream together cream cheese and sugar on low speed until smooth. Add cornstarch, vanilla and bourbon. Add pumpkin mixture to cream-cheese mixture and beat just until combined and smooth. Fold in chopped pralines. Pour mixture into pre-baked crust and bake 50 minutes to 55 minutes, or until cake is just set. Let cool 5 minutes.

Top with cooled caramel sauce, spreading evenly. Arrange pecan pralines decoratively on top and chill cheesecake, covered, overnight. Remove sides of pan.

Recent Gawkers

chalgal

hooksc

lincolnt

jane4165

mamalou

minitind

morninli

notyourm

frodo

crabhapp

Not quite what you're looking for? See more Dessert / Cheesecakes

Or see more just like this

Comments

notyourmomma 1 year ago said:
This is a wonderful rendition of pumpkin cheesecake. Gingersnaps make it more delectable.

minitindel 1 year ago said:
Omg !!!!!!!!!!!yes and yes!!!!!!!!!!!!1 love pumpkin cheescake my fav and really over the top with te caramel yum and bourbon wow i love it

ten ten ten ten ten !!!!!!!!!!!!!!!!!!!!!hahaha

mini aka tink

mamalou 1 year ago said:
On my list to make this Thanksgiving too!

Add a Comment