Pumpkin Cheesecake

Go beyond the usual pumpkin pie this holiday season. This twist on the classic will wow the crowd. It’s an incredible blend of two wonderful desserts: pumpkin pie meets cheesecake. Spectacular!

To avoid overbeating the filling, make sure that all ingredients are at room temperature. It is a good idea to be organized while you are baking and it is a good idea to be sure that you have everything that you need before you begin. To get nice, clean slices, dip the blade of your knife into a glass of very hot water and wipe the warm blade dry before cutting each slice.
Making the Crust

You will need:

1 ½ cups toasted pecans

3 Tbsp Brown Sugar

3 Tbsp Melted butter

¼ tsp cinnamon

Putt all ingredients into a food processor and mix until mixture sticks together. Spoon mixture into the bottom of the pie pan, making sure to press down to form a firm base. Bake at 350 degrees for 10 -15 minutes.

Pumpkin Filling Ingredients

24oz Softened Cream Cheese

1 tsp Lemon peel, finely grated

1 ¼ cups Sugar

4 Eggs

1 Can pureed Pumpkin (15oz)

½ cup Yoghurt

2 Tbsp All-Purpose Flour

1 tsp Vanilla Extract

1 tsp ground cinnamon

3/4 tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

Salt

In a mixing bowl add the cream cheese and start to mix. Then add the lemon peel and sugar and continue mixing under completely smooth. With the machine still running, add the 4 eggs one at a time and then the pumpkin, yoghurt, flour, vanilla and all spices. Keep beating mixture until nice a smooth and then pour into the pan. Bake at 350 degrees until the outer 3 inches puff slightly and the centre is softly set.

Remove from oven and let it sit for around 30 minutes. Once cooled, run your knife along the edge and then leave again for at least 2 hours or preferably over night in the fridge.

Caramel Bourbon Sauce

1 cup Brown Sugar

½ cup cream

6 Tbsp Butter

¼ cup Corn Syrup

½ tsp salt

3 Tbsp Bourbon

1 ½ cups Toasted Pecans

In a saucepan on a low heat add the brown sugar, cream, butter, corn syrup and salt and whisk until all the sugar has dissolved. Bring to a boil; reduce heat to medium and boil one minute without stirring. Remove from heat. Stir in bourbon and pecans. Cool.
When you are ready to serve the cheesecake, dip your knife in hot water and dry off, this will give you a clean slice. Spoon the Pecan Bourbon sauce over each cheesecake slice and serve this one of a kind dessert

There are several variations of the crust, you can make one that tastes like a gingersnap cookie, or a more traditional crust using a different variety of nuts and seasonings.

For a simple Graham cracker crust take 10 graham crackers and 1tsp of cinnamon and place them in a food processor or blender. Pulse them until they are fine crumbs. Add the crumbs to a medium size mixing bowl. In a small saucepan, whisk together 1/3 cup of butter and 1 tablespoon of brown sugar on low heat until well combined. Add the Butter mixture to the bowl containing the graham cracker crumbs and thoroughly hand mix with a fork until they are evenly saturated. Compress the crumbs into the bottom of the pa

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