Spiced Pumpkin Cheesecake With Caramel-Bourbon Sauc

Name: Spiced Pumpkin Cheesecake With Caramel-Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For crust:
2
Preheat oven to 350u00b0F 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.
3
For filling:
4
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.
5
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.
6
For sauce:
7
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.
8
Remove foil. Cut around pan sides; remove sides. Cut cheesecake into wedges; spoon sauce over.

1853

kcal

Calories

132

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Crust, 1 1/2 cups pecans, toasted, cooled, 3 tablespoons golden brown sugar, 3 tablespoons unsalted butter, melted, and more.

Yes, Spiced Pumpkin Cheesecake With Caramel-Bourbon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Pumpkin Cheesecake With Caramel-Bourbon Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions