Pumpkin Cheesecake with Bourbon Pecan Sauce
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Perfect way to end your Thanksgiving feast!
Ingredients
  • Pumpkin Cheesecake
  • ⅓ cup butter melted
  • 1½ cup graham crackers crumbs
  • ¼ cup of sugar
  • 3 8oz package cream cheese softened
  • 1 14oz can sweetened condensed milk
  • 2 tablespoons bourbon
  • 1 15 oz can of pumpkin
  • 3 eggs
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon salt
  • Bourbon Pecan Sauce
  • ½ sick unsalted butter
  • 1¼ cup brown sugar
  • ½ cup half and half
  • ½ cup heavy whipping cream
  • ⅓ cup bourbon
  • 1 cup chopped pecans
Instructions
  1. In a small mixing bowl, combine graham cracker crumbs, melted butter and sugar. Press into the bottom of a 9" springform pan. I used parchment paper to help press evenly and topped with a little extra sugar. Set aside.
  2. In a large mixing bowl, beat the cream cheese until fluffy. Beat in sweetened condensed milk.
  3. Add bourbon, pumpkin, eggs and spices. Blend just until combined.
  4. Pour batter in prepared pan. Place springform pan, in a larger pan with sides. Pour hot water into outer pan until it covers the springform halfway. This will ensure even cooking.
  5. Bake at 300 for 1 hour and 20 minutes or until center is set.
  6. Cool completely. Refrigerate.
  7. Bourbon Sauce
  8. Self butter in a saucepan. Whisk in brown sugar, stir until dissolved (do not boil).
  9. Stir in half and half and heavy cream and remove from heat.
  10. Add bourbon.
  11. Let cool.
  12. Add Pecans.
  13. Pour over cheesecake.
  14. Enjoy.
Recipe by Basil and Vine at http://www.basilandvine.com/2017/10/30/pumpkin-cheesecake-with-bourbon-pecan-sauce/