I am in love with Shaun’s Candied Pecan Pumpkin Cheesecake with salted bourbon caramel drizzle! 😍 Enjoy her FULL RECIPE below! Become a Baker Spotlight like Shaun at rushionskitchen.com/
Ingredients for the salted bourbon caramel drizzle:
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 Tbsp bourbon
1 tsp of vanilla bean paste (or extract)
Pinch of sea salt
Directions:
Simmer sugar and 1/4 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
Turn off burner and remove from heat and slowly add cream while stirring.
Add the sea salt, bourbon and vanilla then place back on still-warm burner for another minute while stirring.
Transfer to a heat-safe dish or bottle and let cool until use.
Ingredients for the candied pecans:
1 cup white sugar
1 tsp of ground cinnamon
1 tsp of pumpkin spice
1 tsp of nutmeg
1 tsp of sea salt
1 tsp of vanilla bean powder
1 egg white
1 tablespoon water
1 pound pecan halves
Directions:
Preheat oven to 250 degrees F
Mix sugar, pumpkin spice, nutmeg, cinnamon, vanilla bean powder and salt together in a bowl.
Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, (about 1 hour) Crush them and set aside.
Ingredients for the pumpkin spice whipped cream:
2 cups of cold heavy cream
1 tsp pumpkin spice
1 tsp of vanilla bean paste (or extract)
¼ cup of confections sugar
Directions:
In a chilled bowl mix all the ingredients together on medium high speed until thicken. Refrigerate until use.
Ingredients for the pumpkin spice graham crust:
10 graham crackers
1 stick of melted unsalted butter
2 tbsps of granulated sugar
1 tsp of pumpkin spice
1 tsp of vanilla bean powder
¼ cup of the candied pecans
Directions:
In a food processor or blender blend all the ingredients except the melted butter.
After finely blended add the melted butter. Press the mix into a buttered floured 10 “ spring form pan.
Set in fridge until use.
Ingredients for Pumpkin Cheesecake:
4 packs of cream cheese (8 oz. each/ room temp)
4 eggs
½ tsp of cinnamon
½ tsp of nutmeg
1 tsp of pumpkin spice
1 tsp of vanilla bean powder
1 tsp of vanilla bean paste (or extract)
½ cup of granulated sugar
1/3 cup of heavy cream
1 cup of pumpkin puree
Directions:
Preheat oven to 325˚
On medium speed in a large bowl beat the cream cheese, heavy cream and sugar until well blended. Then add the nutmeg, cinnamon, pumpkin spice, vanilla bean powder & paste (or extract) and the pumpkin purees and mixes well. Adding the eggs, 1 at a time, beating on low speed after each addition until fully blended. Pour batter over the prepared crust. (I like to bake my cheesecakes in a water bath, so wrap your spring form pan with some heavy foil, then add hot water to a larger pan to place the cheesecake pan in.
Bake for an hour or until the center is almost set. Remove from oven and water bath then let rest and cool for about 20 mins then place in the refrigerator overnight. (best if completely chilled overnight)
Time to assemble. Remove the cheesecake from the pan and place on the dish you’ll be serving on. Surround the outer part as well as the top of the cheesecake with the crushed candied pecans. Next using a piping bag and your choice of tip pipe out the pumpkin spice whipped cream on the top of the cheesecake. Finally drizzle the salted bourbon caramel sauce and some of the pecan over top. Refrigerate until use and enjoy!
*Please Note: This cheesecake has several components so please follow the directions correctly and trust me it will be so worth it in the end.
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