Bourbon Pumpkin Caramel Cheesecake
From crabhappychick 15 years agoIngredients
- CRUST: shopping list
- 1 1/2 cups gingersnaps, finely ground shopping list
- 2 tablespoons light- or dark-brown sugar shopping list
- 4 to 5 tablespoons unsalted butter, melted shopping list
- CARAMEL SAUCE: shopping list
- 1 3/4 cups sugar shopping list
- 1 tablespoon light corn syrup shopping list
- 2 tablespoons hot water shopping list
- 1 cup warm cream shopping list
- 1 tablespoon unsalted butter shopping list
- 1 teaspoon vanilla shopping list
- pecan PRALINES: shopping list
- 1 cup whole pecan halves shopping list
- 1/2 cup dark-brown sugar shopping list
- 1/8 teaspoon cinnamon shopping list
- pinch of salt shopping list
- 1/8 teaspoon (or less, to taste) white pepper shopping list
- 3 tablespoons egg whites shopping list
- FILLING: shopping list
- 1 1/2 cups solid-packed pumpkin shopping list
- 3 large eggs shopping list
- 1 1/2 teaspoons cinnamon shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 teaspoon ginger shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup caramel sauce shopping list
- 1 1/2 pounds cream cheese, room temperature shopping list
- 1/2 cup granulated sugar shopping list
- 2 tablespoons cornstarch shopping list
- 2 teaspoons vanilla extract shopping list
- 3 tablespoons bourbon or dark rum shopping list
- chopped pralines shopping list
How to make it
- 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.
People Who Like This Dish 3
- minitindel THE HEART OF THE WINE COUNTRY, CA
- notyourmomma South St. Petersburg, FL
- chalgal Ft Lauderdale, FL
- mamalou Attleboro, MA
- crabhappychick Pittsburgh, PA
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The Rating
Reviewed by 3 people-
This is a wonderful rendition of pumpkin cheesecake. Gingersnaps make it more delectable.
notyourmomma in South St. Petersburg loved it -
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 tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
On my list to make this Thanksgiving too!
mamalou in Attleboro loved it
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