Pumpkin Cheesecake With Bourbon-Butter Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oven to 350 degrees.
  • Spray bottom of 9-inch spring form pan with non-stick cooking spray (do not spray sides).
  • Wrap outside of pan with heavy duty aluminum foil.
  • In medium bowl stir together graham cracker, 1/4 cup sugar, orange peel and 1 teaspoon nutmeg.
  • Add 1/3 cup melted butter; stir until crumbs are well moistened.
  • Press mixture evenly over bottom and 1/2 inch up sides of spring form pan.
  • Bake for 10 minutes or until golden brown.
  • In large bowl beat cream cheese at medium-low speed until smooth.
  • Beat in 1 cup sugar until smooth.
  • Add eggs one at a time, beating just until combined.
  • Beat in sour cream, pumpkin, cinnamon, ginger, salt and nutmeg.
  • (Do not overbeat) Pour into spring form pan.
  • Place spring form pan in large shallow roasting pan or broiler pan.
  • Fill roasting pan with enough water to come to 1/2 inch up sides of spring form pan.
  • Bake 65 minutes or until edges are puffed and top looks dull and is dry to touch.
  • Center should be less set than edges and will move when pan is tapped.
  • It should ripple as if liquid.
  • Remove from oven; remove from water bath.
  • Cool completely on wire rack.
  • Refrigerate at least 4 hours or overnight.
  • To make sauce, melt 1/2 cup butter in medium saucepan over medium heat.
  • Whisk in brown sugar until mixture is smooth.
  • Whisk in cream and bourbon; bring to a boil.
  • Pour into medium bowl; cool completely.
  • Serve with cheesecake.
  • Refrigerate leftovers.
Advertisement