Brown Sugar Cheesecake With Bourbon Butterscotch Sauce Recipes

Steps:

• Make crust: Preheat oven to 350 degrees F.
• In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool.
• In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2inch springform pan and press evenly onto bottom and 1 1/2 inches up side.
• Make filling: In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, one at a time, beating at low speed until just combined. Beat in Bourbon, vanilla extract and brown sugar until just combined. Pour filling into crust and put springform pan in a baking pan. Bake cheesecake in middle of oven 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.).
• Make topping: In a bowl stir together sour cream, brown sugar, and vanilla extract. Drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack.
• Chill cake, covered, at least 8 hours and up to 4 days.
• Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.
• Serve cake with sauce:.
• In a dry 3 quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling kettle, until deep golden. Remove kettle from heat and carefully add water and bourbon down side of kettle (mixture will bubble and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in butter until incorporated and cool sauce to warm. Bourbon Butterscotch Sauce may be made 1 week ahead and chilled, covered. Reheat sauce to warm before serving.

Steps:

• For the Crust:.
• Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
• Pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
• Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
• Turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
• Using a flat-bottomed ramekin or drinking glass, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.
• Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
• For the Filling:.
• Bring about 4 quarts of water to a simmer in a stockpot.
• Whisk the sugar, spices, and in a small bowl; set aside.
• To dry the pumpkin, line a baking sheet with a triple layer of paper towels.
• Spread pumpkin on paper towels in a roughly even layer.
• Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
• Peel back the top layer of towels and discard.
• Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
• In a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes. Scrape beater and bottom and sides of the bwol well with a rubber spatula.
• Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.
• Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
• Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
• Add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
• Set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
• Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.
• Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
• Bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
• Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
• Cool until water is just warm, about 45 minutes.
• Remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
• Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
• For the Cream Topping:.
• In a standing mixer bowl, wisk heavy cream, sour cream, brown sugar, and salt until combined.
• Cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
• When ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluggy and doubled in volume, about 1 minutes longer. Spoon Cream on individual slices of pie.