Robin Gyimesi

Sales Representative
444 Hazeldean Road
Ottawa, ONK2L 1V2
Office: 613-836-2570
Office Fax: 613-836-2619
Cell: 613-294-4316
Connected To More
Robin Gyimesi

Robin Gyimesi Sales Representative

CENTURY 21 John DeVries Ltd., Brokerage*
444 Hazeldean Road
Ottawa, ONK2L 1V2
Office: 613-836-2570
Cell: 613-294-4316
Send Me a Text Message
Contact Me

Search Blog Posts

Reset Search

Tags

Blog Archives

Pumpkin Cheesecake with Jack Daniels Caramel Sauce

I seem to have made a new friend in baking, and his name is Jack Daniels.  Surprisingly, I don't enjoy drinking Jack Daniels, but in baked goods it has now become one of my favorites.

This is a recipe that I made and would love to share.  The sauce is absolutely divine.  It is multi-purpose as it can be used with a lot of different desserts.  It is particularly nice on vanilla ice cream.

I hope you enjoy it!

Pumpkin Cheesecake with Jack Daniels Caramel Sauce

Crust:

  • 1 1/2 cups pecans, toasted, cooled
  • 3 tablespoons golden brown sugar
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon ground cinnamon


Filling:

  • 3 8-ounce packages cream cheese
  • 1 1/4 cups sugar
  • 4 large eggs
  • 1 15-ounce can pure pumpkin
  • 1/2 cup sour cream
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt


Sauce:

  • 1 cup (packed) dark brown sugar
  • 1/2 cup whipping cream
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 3 to 4 tablespoons Jack Daniels Whiskey
  • 1 1/2 cups pecans, toasted, cooled

For crust:
Preheat oven to 350°F.  Grind first 4 ingredients in a food processor until nut mixture sticks together. Press evenly onto bottom of a 9-inch springform pan. Bake crust until fragrant and golden, approximately 15 minutes. Cool completely.

For filling:
Using mixer, beat softened cream cheese, sugar in a large bowl until smooth. Beat in the pumpkin, sour cream, flour, vanilla, spices, and salt until smooth. Beat in eggs one at a time and then pour pan.

Bake in oven at 450° for 10 minutes.  Lower oven temperature to 250° and continue baking for 30 minutes.  Turn off oven and let cheesecake sit in unopened oven for 30 more minutes.  Remove from oven and cut around the sides of the cake to loosen the cheesecake from the pan.  Refrigerate.

 For sauce:
Bring sugar, cream, butter, corn syrup, and salt to boil in deep medium saucepan, whisking until sugar dissolves. Reduce heat to medium; boil 1 minute without stirring. Remove from heat. Stir in the Jack Daniels, then pecans. Cool, stirring occasionally.  Store sauce in refrigerator until ready to serve with cheesecake.  Can be prepared in advance.  Serve sauce over cheesecake wedges.  

 

Pin It