California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake
Courtesy of Walnut Marketing Board
Serve With:
Drizzle with warmed bourbon sauce and sprinkle with toasted walnuts.
Servings: 12
Drizzle with warmed bourbon sauce and sprinkle with toasted walnuts.
Prep Time: 15 Min.
Cook Time: 1 Hr.
Chill Time: 5 Hr.
What you need:
Sauce:
* 1 c. dark brown sugar, packed
* 1/2 c. heavy cream
* 1/3 c. (5 1/3 Tbsp.) butter, soft
* 2 Tbsp. bourbon or amber rum
* 1 c. CALIFORNIA walnut halves, toasted
Filling:
* 3 - 8 oz. pkgs. cream cheese, softened
* 3 eggs
*3/4 c. sugar
Crust:
* 3 c. CALIFORNIA walnut pieces
* 1/4 c. granulated sugar
* 3 Tbsp. butter, melted
* 1 c. dark brown sugar, packed
* 1/2 c. heavy cream
* 1/3 c. (5 1/3 Tbsp.) butter, soft
* 2 Tbsp. bourbon or amber rum
* 1 c. CALIFORNIA walnut halves, toasted
Filling:
* 3 - 8 oz. pkgs. cream cheese, softened
* 3 eggs
*3/4 c. sugar
Crust:
* 3 c. CALIFORNIA walnut pieces
* 1/4 c. granulated sugar
* 3 Tbsp. butter, melted
What to do:
1. In small saucepan over medium-high heat, combine brown sugar, cream and butter; bring to boil and continue boiling 3 min. Remove 1/3 cup sauce; refrigerate until chilled. To remaining sauce, add 2 Tbsp. bourbon; set aside.
2. In food processor, combine walnut pieces and 1/4 c. granulated sugar; pulse until it resembles coarse crumbs (do not overprocess). Transfer to medium bowl and stir in melted butter. Using back of spoon, press nut mixture into bottom and halfway up sides of 9" springform pan. Bake in 325°F oven 15 min.
3. Meanwhile, beat cream cheese with remaining 3/4 c. granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 c. bourbon. Pour cream cheese mixture into nut crust. Drizzle 1/3 c. chilled sauce on top; gently swirl with knife. Return cake to 325°F oven; bake 1 hr. Turn oven off; leave cheesecake in oven without opening door for another hour (prevents cake from cracking in center). Cool on wire rack; cover and refrigerate 4 hrs. or overnight.
4. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.
2. In food processor, combine walnut pieces and 1/4 c. granulated sugar; pulse until it resembles coarse crumbs (do not overprocess). Transfer to medium bowl and stir in melted butter. Using back of spoon, press nut mixture into bottom and halfway up sides of 9" springform pan. Bake in 325°F oven 15 min.
3. Meanwhile, beat cream cheese with remaining 3/4 c. granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 c. bourbon. Pour cream cheese mixture into nut crust. Drizzle 1/3 c. chilled sauce on top; gently swirl with knife. Return cake to 325°F oven; bake 1 hr. Turn oven off; leave cheesecake in oven without opening door for another hour (prevents cake from cracking in center). Cool on wire rack; cover and refrigerate 4 hrs. or overnight.
4. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.