Pecan Dream Caramel Pumpkin Cheesecake

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I'm not a huge fan of pumpkin pie, so when I'm asked to make a dessert for Thanksgiving- cheesecake if my "go to". Yes, it's a tad rich, but a small slice'll do you, and you can wash it down with a nice cuppa tea!

The bourbon caramel sauce is exceptionally rich and dreamy, a little goes a long way.

Pecan Dream Caramel Pumpkin Cheesecake

INGREDIENTS:

CRUST:

1 1/2 cups cookie crumbs of your choice (oreo, graham cracker, or, like me- a botched batch of over baked chocolate chip cookies)

3 tbsp. melted butter

FILLING:

3 250 gram (8 oz.) packs of cream cheese

1 1/4 cup white sugar

1 tsp. finely grated lemon peel

4 lg. eggs

15 oz can of pureed pumpkin (or homemade)

1/2 cup plain whole milk yogurt (less fat plain yogurt OK too)

2 tbsp. flour

1 tsp. vanilla

1 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

Lg. pinch of salt

SAUCE:

1 cup packed dk. brown sugar (golden fine too)

1/2 cup whipping cream

6 tbsp. unsalted butter

1/4 cup honey

1/2 tsp. salt (omit if you use salted butter)

3-4 tbsp. bourbon

1/2 cup pecans, toasted and cooled

PLUS: extra whole pecans to decorate top of cake

HOW TO:

Pre-heat oven to 350 degrees

CRUST:

1.) Butter 9" springform pan

2.) Mix melted butter with the cookie crumbs and press into bottom of springform

3.) Bake for 15 minutes

4.) Once cool, wrap pan in 3 layers of X-LG aluminum foil

FILLING:

1.) Beat cream cheese, sugar and lemon zest in mixer (or with hand mixer) until smooth and creamy

2.) Beat eggs in one at a time

3.) Add the remaining ingredients and mix until fully combined

4.) Pour into springform pan

5.) Place the pan into a roasting pan and pour approx. 2-3 cups of water in the pan (fill to about 1/2 way up the springform pan)

6.) Bake for approx. 1 hour 10 minutes until outer edges are puffy and the middle doesn't look too wobbly

7.) Let sit in the water bath for 30 minutes, then chill for at least 3-4 hours

8.) I don't like to cover my cheesecake as it makes it dewy (wet) on top. If you DO decide to cover it, do it loosely and dab with a paper towel if it's wet

SAUCE:

1.) Toast the pecan pieces until golden ad fragrant

2.) Whisk together cream, butter, sugar, salt and honey in a medium saucepan on high until it boils

3.) Once it boils reduce to medium heat and let boil for 2 full minute

4.) Remove from heat and stir in the bourbon and pecans

~Spoon the sauce over the slices of cheesecake