Pumpkin cheesecake, how we do it.
For the crust | ||
Pecans | 1 1/2 Cup (24 tbs) | |
Brown sugar | 3 Tablespoon | |
Melted butter | 3 Tablespoon | |
Cinnamon | 1/2 Teaspoon | |
For the cheese topping | ||
Cream cheese | 24 Ounce , softened | |
Grated lemon peel | 1 Teaspoon | |
Sugar | 1/4 Cup (4 tbs) | |
Eggs | 4 | |
Canned pureed pumpkin | 15 Ounce | |
Whole milk yogurt | 1/2 Cup (8 tbs) | |
All purpose flour | 2 Tablespoon | |
Vanilla extract | 1 Teaspoon | |
Ground cinnamon | 1 Teaspoon | |
Ground ginger | 3/4 Teaspoon | |
Ground nutmeg | 1/4 Teaspoon | |
Ground cloves | 1/4 Teaspoon | |
Salt | 1 Pinch | |
For the bourbon sauce | ||
Brown sugar | 1 Cup (16 tbs) | |
Cream | 1/2 Cup (8 tbs) | |
Butter | 6 Tablespoon | |
Corn syrup | 1/4 Cup (4 tbs) | |
Salt | 1/2 Teaspoon | |
Bourbon | 3 Tablespoon | |
Toasted pecans | 1 1/2 Cup (24 tbs) |
GETTING READY
Preheat oven to 350 degrees F. Grease a pie pan with butter and set aside.
MAKING
For the crust – in a food processor, add in all the ingredients and pulse until desired consistency is achieved.
Take out the mixture in the prepared pan and press with hands. Bake for 15 minutes.
For the cheesecake topping – using a stand mixer, beat together all the ingredients one by one in the written order.
Pour over the crust and bake until it’s done.
Let it cool for 30 minutes; run the knife and refrigerate for 3 hours to overnight
Meanwhile, prepare the sauce; in a saucepan, add in brown sugar, cream, butter, corn syrup and salt. Cook until done.
Turn off the stove and add in the bourbon and salt and stir well.
SERVING
Slice the cake and serve with the sauce.