California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake
- Yield 12 servings
- Prep 35 mins
- Cook 65 mins
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.
- 1 cup packed dark brown sugar
- 1/2 cup whipping cream
- 1/3 cup soft butter
- 2 tablespoons bourbon or amber rum
- 3 cups California Walnut pieces
- 1 cup granulated sugar, divided
- 3 tablespoons melted butter
- 3 -- packages (250 g) cream cheese, softened
- 3 -- eggs
- 1/4 cup bourbon or amber rum
- 1 cup toasted California Walnut halves
In small saucepan over medium-high heat, combine brown sugar, cream and butter; bring to boil and continue boiling 3 minutes. Remove 1/3 cup (75 mL) sauce; refrigerate until chilled. To remaining sauce, add 2 tbsp (30 mL) bourbon; set aside.
In food processor, combine walnut pieces and 1/4 cup (50 mL) 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-inch (23-cm) springform pan. Bake in 325F (160C) 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.