BROWN SUGAR CHEESECAKE WITH BOURBON BUTTERSCOTCH SAUCE
Make and share this Brown Sugar Cheesecake With Bourbon Butterscotch Sauce recipe from Food.com.
Provided by Pinay0618
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 722, Fat 45.1, SaturatedFat 26.1, Cholesterol 181.1, Sodium 347.8, Carbohydrate 64.2, Fiber 0.7, Sugar 55, Protein 8.9
BROWN SUGAR CHEESECAKE WITH BOURBON BUTTERSCOTCH SAUCE
Categories Cake Bourbon Dessert Bake Cream Cheese Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- Make crust:
- Preheat oven to 350° 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 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches upside.
- Make filling:
- In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, 1 at a time, beating at low speed until just combined. Beat in bourbon, vanilla, and brown sugar until just combined.
- Pour filling into crust and put springform pan in a baking pan. Bake cake in middle of oven for 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.
- Drop spoonfuls 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.
SPICED PUMPKIN CHEESECAKE WITH BROWN SUGAR & BOURBON CREAM
Posted for safekeeping. This is from America's Test Kitchen, and according to my co-worker it's not only the best pumpkin cheesecake recipe he's ever had, but also the best cheesecake period. "Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be make up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on it's own, bu the Brown Sugar and Bourbon Cream is a grand addition" Also want to note, don't let the number of steps scare you off, most of them indicate technique, not actual extra steps as is the way of America's Test Kitchen.
Provided by I Cook Therefore I
Categories Cheesecake
Time 2h
Yield 1 9-inch cake, 12-16 serving(s)
Number Of Ingredients 24
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.
BOURBON BUTTERSCOTCH SAUCE
Yield Makes about 1 3/4 cups
Number Of Ingredients 4
Steps:
- 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.
- Butterscotch bourbon sauce may be made 1 week ahead and chilled covered. Reheat sauce to warm before serving.
More about "brown sugar cheesecake with bourbon butterscotch sauce recipes"
BOURBON BUTTERSCOTCH CHEESECAKE WITH SPICED PECANS
From baking-sense.com
Reviews 9Calories 375 per servingCategory Cakes/Cupcakes Recipes
- Make the Butterscotch Sauce according to the recipe, substituting 2 Tbsp Bourbon for the schnapps in the recipe. Set aside to cool. Preheat the oven to 350°F. Line the bottom of a 9" round cake pan with parchment paper (If you prefer to use a spring form pan line the pan with parchment and wrap the outside of the pan with aluminum foil)
- Combine the graham cracker crumbs, pecans & sugar in a food processor and process until finely ground. Add the melted butter and toss to combine. Press the crumbs into the bottom of the prepared pan. Bake until fragrant and lightly browned, about 10 minutes, set aside to cool. Reduce oven to 325°F.
- In a mixer bowl, combine the cream cheese & sugar and mix until well combined with no lumps of cream cheese/ Scrape the bowl and mixer attachment to make sure there are no lumps of cream cheese/ Add the sour cream, scrape the bowl and mixer attachment. With the mixer running on low. add the eggs in 2 batches, scrape the bowl and paddle attachment between additions/ Add the bourbon & vanilla/ Stir 1/2 of the butterscotch into the batter. Pour batter into the pan.
- Set the pan into a slightly larger pan and pour an inch of warm water between the cheesecake pan and the larger pan. Bake until the cheesecake is mostly set, about 1 hour and 15 minutes. The center of the cheesecake will still jiggle a bit. Set on a rack to cool to room temperature.
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