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.
California Walnut-Crusted
Caramel-Bourbon Swirl Cheesecake
1 cup packed dark brown sugar
1/2 cup whipping cream
1/3 cup butter, softened
2 tablespoons bourbon or amber rum
3 cups California Walnut pieces
1 cup granulated sugar, divided use
3 tablespoons melted butter
3 (8-ounce) packages cream cheese, softened
3 large eggs
1/4 cup bourbon or amber rum
1 cup toasted California Walnut halves
In small saucepan, combine brown sugar,
whipping cream and butter. Bring to boil over medium-high heat;
boil for 3 minutes. Remove 1/3 cup of the sauce; refrigerate
until chilled. To remaining sauce add 2 tablespoons bourbon;
set aside.
Combine walnut pieces and 1/4 cup of the
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 half-way up sides of 9-inch springform pan. Bake
in 325°F oven for 15 minutes.
Meanwhile, beat cream cheese with remaining
3/4 cup granulated sugar. Add eggs, one at a time, beating just
until blended. Stir in 1/4 cup bourbon. Pour cream cheese mixture
into nut crust. Drizzle the 1/3 cup chilled sauce on top; gently
swirl with knife.
Return cake to 325°F oven; bake for
1 hour. Turn oven off; leave cheesecake in oven without opening
door for another hour, prevents cake from cracking in center.
Cool on wire rack; cover and refrigerate
for 4 hours or overnight. Just before serving, gently warm bourbon
sauce; stir in toasted walnut halves. To serve, spoon sauce over
slices of cheesecake.
