Name: Spiced Pumpkin Cheesecake with Caramel-Bourbon Sauce
Yield: Makes 12 servings
Ingredients: 1 1/2 cups pecans, toasted, cooled; 3 tablespoons golden brown sugar; 3 tablespoons unsalted butter, melted; 1/4 teaspoon ground cinnamon; 3 8-ounce packages cream cheese; 1 1/4 cups sugar; 1 teaspoon finely grated lemon peel; 4 large eggs; 1 15-ounce can pure pumpkin; 1/2 cup plain whole-milk yogurt; 2 tablespoons all purpose flour; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; Large pinch of salt; 1 cup (packed) dark brown sugar; 1/2 cup whipping cream; 6 tablespoons (3/4 stick) unsalted butter; 1/4 cup light corn syrup; 1/2 teaspoon salt; 3 to 4 tablespoons bourbon; 1 1/2 cups pecans, toasted, cooled

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Spiced Pumpkin Cheesecake with Caramel-Bourbon SaucePornchai Mittongtare

Cheesecake basics:

• To avoid overbeating the filling, make sure that all of the ingredients are at room temperature.
• For best results, use Philadelphia-brand cream cheese.
• To get the neatest slices, dip the blade of the knife into a glass of very hot water and wipe the warm blade dry before cutting each wedge of cake.

Recipe notes

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