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Pumpkin Ale Cheesecake with Pecan Caramel Sauce. Enough said.
In a food processor add the graham crackers and 2 tablespoons of brown sugar, process until only crumbs are left. While the food processor is still running, add the melted butter and process until it resembles wet sand. Dump the mixture into the bottom of a 9-inch springform pan. Press into the bottom until well compacted.
Preheat oven to 350 F.
In the bowl of a stand mixer, add the brown sugar, white sugar and cream cheese. Mix until well combined. One at a time, add the eggs and vanilla, mixing until well combined and scraping the bottom of the bowl before adding the next egg. Add the pumpkin puree, cinnamon nutmeg and salt, mix until very well combined. Add the pumpkin ale and stir until combined. Sprinkle the flour over the bowl and stir on medium speed until just combined.
Pour the filling over the crust. Bake at 350 F for about one hour or until the center no longer jiggles when you shake the rack the cheesecake sits on. When done, it will still look wet in the center. The secret to a great cheesecake is not to over bake it. It’s better to slightly under bake it for a smooth mousse-like texture.
When done remove it from the oven and allow it to cool slightly. Then chill it in the refrigerator until set, about 3 hours.
To make the caramel sauce, add the sugar, ale and corn syrup to a pot and stir over medium high heat for about 1 minute. Stop stirring and allow it to come to a boil, untouched, until it turns an amber color. This will take about 10 minutes (230 F on a candy thermometer). Remove it from the heat, add the butter and cream, stir until combined. Add the pecans and stir. Allow to cool to approximately room temperature before serving over chilled cheesecake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!