Brown sugar cheesecake with butterscotch-bourbon sauce and chocolate-pecan crust
I moved this recipe, served at Thanksgiving 2005, from the Deft Palate blog.
Brown sugar cheesecake with butterscotch-bourbon sauce and chocolate-pecan crust | |
| Serves 12 | |
| Ingredients | |
| 1/3 cup | pecans |
| 16 | thin chocolate wafer cookies |
| 4 | graham crackers, 5" by 2 1/2" |
| 1 1/3 cup, plus 2 tsbp | packed dark brown sugar, divided |
| 6 tbsp | butter, softened |
| 1/4 tsp | salt |
| 24 oz | cream cheese, softened |
| 4 | eggs |
| 1/3 cup plus 3 tbsp | bourbon, divided |
| 2 tsp | vanilla, divided |
| 16 oz | sour cream |
| 1 | jar butterscotch topping |
| 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 1/3 cup 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. | |
| 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 3 tbsp bourbon, 1 tsp vanilla and 1 cup 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.) | |
| In a bowl stir together sour cream, 2 tbsp brown sugar and 1 tsp 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. | |
| In small saucepan, combine butterscotch topping with 1/3 cup bourbon. Simmer until warm. | |
| Cut cake into wedges and drizzle each wedge with sauce. | |
Recipe courtesy of Gourmet magazine, February 1998
Note: The cheesecake is much prettier out of the pan, but it was promptly devoured.
posted by Mary at
4:46 PM
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