Thanksgiving - How to Make a Pumpkin Cheesecake with Bourbon Sauce

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Aug. 12, 2015

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)



Preheat oven to 350 degrees F. Grease a pie pan with butter and set aside.



 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.



 Slice the cake and serve with the sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 10