Pumpkin Cheesecake with Caramel-Bourbon Sauce Gluten Free
|1½ cup pecans, toasted and cooled|
|3 Tbsp light brown sugar|
|3 Tbsp unsalted butter, melted|
|1/4 tsp ground cinnamon|
|(3) 8-oz pkgs cream cheese, at room temperature|
|1¼ cups sugar|
|1 tsp finely grated lemon peel|
|4 large eggs|
|(1) 15-oz can pure pumpkin|
|1/2 cup plain whole milk Total Yogurt|
|2 Tbsp gluten-free all-purpose flour|
|1 tsp vanilla extract|
|1 tsp ground cinnamon|
|3/4 tsp ground ginger|
|1/4 tsp ground nutmeg|
|1/4 tsp ground cloves|
|Large pinch of salt|
|1 cup packed dark brown sugar|
|1/2 cup heavy cream|
|6 Tbsp (3 oz) unsalted butter|
|1/4 cup light corn syrup|
|1/2 tsp salt|
|3 Tbsp Bourbon|
|1½ cups pecan halves, toasted and cooled|
For the crust: Preheat oven to 350°F. Butter a 9-inch springform pan with at least 2–3/4 inch-high sides. Grind the four crust ingredients in a food processor until nut mixture sticks together. Press evenly onto the bottom of the prepared pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan in a triple layer of heavy-duty foil.
For the filling: Using a mixer, beat cream cheese, sugar, and lemon peel in a large bowl until smooth. Beat in eggs, one at a time, then pumpkin, yogurt, flour, vanilla, spices, and salt. Pour into pan. Set springform pan in a roasting pan. Pour enough hot water into roasting pan to come halfway up sides of the springform pan. Place in oven. Bake until outer 3 inches puff slightly and the center is softly set, about one hour, 15 minutes. Cool in water bath for 30 minutes. Remove from water. Cut around sides of cake to loosen. Refrigerate in pan until cold, about 4 hours. Cover and chill overnight.
For sauce: Bring sugar, cream, butter, corn syrup, and salt to a boil in a deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil for 1 minute without stirring. Remove from heat. Stir in Bourbon, then pecans. Cool, stirring occasionally. Sauce can be made ahead of time and refrigerated. To serve, warm it slightly in the microwave until it stirs easily but is not hot.
To serve: Remove foil and sides from pan. Cut cheesecake into wedges and spoon sauce over.
Makes 16 servings