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California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake

Source of Recipe

California Walnut Commission


Recipe Introduction

"The sweet walnut crust makes an ideal base for this decadent cheesecake. Toasted walnut halves are stirred into the caramel bourbon sauce and spooned over the cheesecake just before serving."

List of Ingredients

1 cup (250 mL) packed dark brown sugar
1/2 cup (125 mL) whipping cream
1/3 cup (75 mL) soft butter
2 tbsp (30 mL) bourbon or amber rum
3 cups (750 mL) California walnut pieces
1 cup (250 mL) granulated sugar, divided
3 tbsp (45 mL) melted butter
3 packages cream cheese (250 g each), softened
3 eggs
1/4 cup (50 mL) bourbon or amber rum
1 cup (250 mL) toasted California walnut halves



Recipe

In small saucepan, combine brown sugar, whipping cream and butter. Bring to boil over medium-high heat; boil 3 minutes. Remove 1/3 cup (75 mL) of sauce; refrigerate until chilled. To remaining sauce, add 2 tbsp (30 mL) bourbon; set aside. Combine walnuts and 1/4 cup (50 mL) of granulated sugar in food processor; 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-inch (23-cm) springform pan. Bake in 325 F (160 C) oven 15 minutes.

Meanwhile, beat cream cheese with remaining 3/4 cup (175 mL) granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup (50 mL) bourbon. Pour cream cheese mixture into nut crust. Drizzle 1/3 cup (75 mL) chilled sauce on top; gently swirl with knife. Return cake to 325 F (160 C) oven; bake 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour (prevents cake from cracking in centre). Cool on wire rack; cover and refrigerate 4 hours or overnight.

Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.

Serves 12