Pumpkin Cheesecake

Most of you know that our Innkeeper, Jen, is a foodie-as well as a domestic goddess!
Pumpkin Cheesecake
She loves to spoil our guests with luscious goodies that we have under the two cake domes in the kitchen for guests to enjoy 24/7 while they’re here at Prairieside Suites. This, labor of love, is her favorite pumpkin cheesecake recipe! I can’t wait for you to try this recipe at home and spoil your family and friends.
Ingredients
Ingredients Crust:
Pecans
    • 1 1/2 cups pecans, toasted, cooled
    • 3 tablespoons golden brown sugar
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
Preheat oven to 350. Butter 9 inch spring form pan (with 2 3/4” high sides). Grind the first four ingredients in processor until not mixture sticks together. Press evenly onto bottom of pan. Bake crust until golden, about 15 minutes. Cool completely. Wrap outside of pan with a triple layer of heavy duty foil.
Cream cheese mixture
Filling
Filling:
  • 3 qty 8 ounce packages cream cheese
  • 1 1/4 Cup sugar
  • 1 teaspoon finely grated lemon peel
  • 4 large Eggs
  • 1qty 15 ounce can Pure Pumpkin
  • 1/2 Cup plain whole milk yogurt
  • 2 Tbsp all purpose flour
  • 1 tsp Vanilla
    Adding Pumpkin to cream cheese mixture
    Filling
  • 1 tsp ground Cinnamon
  • 3/4 tsp ground Ginger
  • 1/4 tsp ground Nutmeg
  • 1/4 tsp ground Cloves
  • Large pinch of salt
Using mixer, beat cream cheese, sugar and lemon peel in large bowl until smooth. Beat in eggs one at a time then add pumpkin, yogurt, flour, vanilla, spices and salt. Pour into prepared pan with crust. Set a springform pan in roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cheesecake. Place in oven. Bake until outer 3 inches half slightly and Center is Saufley sad about one hour 15 minutes. Cool in water about 30 minutes. Remove from water cut around the sides of cake to loosen. Refrigerate in pan until cold about four hours. Cover and chill overnight. Sauce:
  •  1 Cup packed dark brown sugar
    Slice of pumpkin cheesecake with bourbon sauce over top
    Slice of Pumpkin Cheesecake
    Finished Pumpkin Cheesecake with pecan bourbon sauce over top
    Pumpkin Cheesecake
  • 1/2 Cup Whipping Cream
  • 6 Tbsp unsalted Butter
  • 1/4 Cup light corn syrup
  • 1/2 tsp salt
  • 3-4 Tbsp Bourbon
  • 1 1/2 Cups Pecans, toasted, cooled
Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium sauce pan. Whisking until sugar dissolves. Reduce heat to medium, boil one minute without stirring, remove from heat. Stir in Bourbon, then pecans. Cool stirring occasionally. Remove foil from springform pan. Cut around pan sides; remove springform pan sides. Cut cheesecake into wedges; spoon sauce over cheesecake.