Brown Sugar Cheesecake With Bourbon Butterscotch Sauce Food
EASY HOMEMADE BUTTERSCOTCH SAUCE
Take ice cream sundaes to the next level with a recipe for quick and easy homemade butterscotch sauce made with just five simple ingredients.
Provided by Kelly Senyei
Time 10m
Number Of Ingredients 5
Steps:
- Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
- Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil it for 4 to 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool. (See Kelly's Notes.)
Nutrition Facts : Calories 1241 kcal, Carbohydrate 111 g, Protein 3 g, Fat 89 g, SaturatedFat 56 g, Cholesterol 283 mg, Sodium 2408 mg, Sugar 107 g, ServingSize 1 serving
10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION
Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a butterscotch recipe in 30 minutes or less!
Nutrition Facts :
BROWN SUGAR CHEESECAKE WITH BOURBON BUTTERSCOTCH SAUCE
Categories Cake Bourbon Dessert Bake Cream Cheese Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- Make crust:
- Preheat oven to 350° F.
- In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches upside.
- Make filling:
- In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, 1 at a time, beating at low speed until just combined. Beat in bourbon, vanilla, and brown sugar until just combined.
- Pour filling into crust and put springform pan in a baking pan. Bake cake in middle of oven for 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.)
- Make topping:
- In a bowl stir together sour cream, brown sugar, and vanilla.
- Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack. Chill cake, covered, at least 8 hours and up to 4 days.
- Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes.
- Serve cake with sauce.
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- In a small pot, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.
- Peel, halve, and core your pears. Be sure to use firm, slightly unripe pears so they don’t become too soft during the poaching process. In a large pot, combine the water and sugar for the poached pears. Bring the mixture to a simmer/low boil, and add the pears once the sugar has dissolved. Cover and allow to cook for 15-20 minutes, or until the pears are tender. Remove from the heat and allow the pears to cool in their juice.
- In the bowl of a stand mixer, beat the butter for the graham cracker crust until smooth. Add the brown sugar and honey, and continue beating until smooth. Add the remaining ingredients for the crust and beat until it pulls away from the sides and clumps into a single ball. Wrap in plastic wrap and allow to chill for at least 30 minutes, up to 2 days (depending on how far in advance you make it).
- On a lightly floured surface, work the dough for the crust with your hands until malleable. Roll the dough out on a piece of plastic wrap until it’s slightly larger than your 14″ x 5″ pan. Gently flip the dough into the pan (a second person would be helpful here) and press it into the bottom and sides. Trim away any excess. Generously prick the bottom, and bake at 350F with pie weights for 10-12 minutes, or until golden brown.
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- In a medium saucepan, heat dark brown sugar, heavy cream, butter, and dark corn syrup over medium heat. Bring to a boil. It will get very bubbly.
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