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Pumpkin Cheesecake with Bourboned Pears and Salted Caramel

Servings 6

Ingredients

For the Cheesecake:

  • 1/2 cup ginger snap crumbs
  • 1 TBS unsalted butter melted
  • 2 TBS granulated sugar
  • 2 8 oz packages of cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup pumpkin puree
  • 2 large eggs at room temperature
  • 1 TBS all purpose flour
  • 1/2 tsp ground cinnamon
  • 2 TBS heavy cream

For the Bourboned Pears:

  • 1 cup diced pears - about one large
  • 1 tsp butter
  • 1/2 tsp pure vanilla
  • 1 TBS bourbon

For the Salted Caramel:

  • 1 cup granulated sugar
  • 6 TBS butter
  • 1/2 cup heavy cream
  • 1 tsp salt

Instructions

Make the cheesecake:

  • Preheat the oven to 375°
  • Mix the gingersnap crumbs with the sugar and melted butter. Press into the bottom of a 6" or 7" springform pan.
  • Bake in the preheated oven for 5 - 7 minutes until the crust is set.
  • In the bowl of a stand mixer with the paddle attached mix the cream cheese with the sugars until well combined.
  • Add the eggs, one at a time until well mixed.
  • Add the flour, cinnamon and heavy cream.
  • Carefully pour on top of prepared crust. Even out the top with an offset spatula.
  • Bake in the preheated oven for about 40 - 60 minutes depending on the size of your springform pan. It will be just slightly wiggly at the center.
  • Allow to cool on a wire rack and then preferably overnight in the refrigerator.

Make the Bourboned Pears:

  • Melt the butter in a sauté pan.
  • Add the butter and vanilla.
  • Add the pears and allow to cook until they are just starting to soften.
  • Add the bourbon and cook the pears for another minute to cook off the alcohol.
  • Set aside.

Make the Salted Caramel:

  • Add the sugar to a heavy bottomed, tall-sided pot over medium high heat.
  • Stir constantly until the sugar melts. As it starts to melt it will form lumps before it liquefies. Just keep stirring.
  • Add the butter. The mixture will bubble furiously. BE CAREFUL.
  • When the butter is fully melted add the heavy cream.
  • Just keep stirring. Be careful, boiling sugar is hot stuff.
  • Add the salt and stir for another minute.
  • Remove from the heat and store in a mason jar or other container that can handle the hot caramel.

Putting the pumpkin recipe together:

  • Remove the cheesecake from the springform.
  • Add 1/4 cup of salted caramel to the top of the cheesecake. Carefully spread it around the top.
  • Top the pumpkin cheesecake with the bourboned pears.
  • Drizzle with the salted caramel.