Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping

Name: Pumpkin Cheesecake with Pecan Crust and Whiskey-Caramel Topping
Yield: makes one 9-inch (23-cm) cheesecake; 12 to 14 servings
Ingredients: 1 1/2 cups (150 g) pecans, toasted; 3 tablespoons (45 g) packed light brown sugar; 3 tablespoons (1 1/2 ounces/45 g) unsalted or salted butter, melted; 1/4 teaspoon ground cinnamon; 1 1/2 pounds (675 g) cream cheese, at room temperature; 1 1/4 cups (250 g) granulated sugar; Grated zest of 1/2 lemon, preferably organic; 4 large eggs, at room temperature; 2 tablespoons (15 g) all-purpose flour; 1/2 cup (120 g) plain whole-milk yogurt; 1 can (15 ounces/425 g) pumpkin purée; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon freshly ground nutmeg; 1/4 teaspoon ground cloves; Large pinch of salt; 1 teaspoon vanilla extract; 6 tablespoons (3 ounces/85 g) salted butter, cut into small pieces; 1/2 cup (125 ml) heavy cream; 1 cup (215 g) packed dark brown sugar; 1/4 cup (60 ml) light corn syrup or agave nectar; 1/2 teaspoon salt; 1/4 cup (60 ml) whiskey; 1 1/2 cups (150 g) pecan pieces, toasted; 1 teaspoon freshly squeezed lemon juice

December 9, 2011

This recipe uses canned pumpkin rather than home-cooked fresh pumpkin simply because the moisture content is consistent and no one wants to take any chances with a cheesecake after spending all that money on cream cheese. This is a fantastic holiday recipe, and as with regular cheesecakes, the secret to great results is to begin with all the ingredients at room temperature and to not overbeat the filling.

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