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Walnut Crusted Caramel-Bourbon Swirl Cheesecake

From: Walnut Marketing Board

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Serves 12

 

The flavorful walnut crust is a nice complement to this deliciously light cheesecake. Toasted walnut halves are stirred into the caramel bourbon sauce and spooned over the cheesecake just before serving.

Ingredients

  • 34 caramel squares
  • 2 tablespoons milk
  • 3 cups walnut pieces
  • 1 cup granulated sugar, divided
  • ¼ cup melted butter
  • 3 packages light cream cheese
  • 3 eggs
  • cup bourbon or amber rum, divided 1
  • cup toasted California walnut halves

Directions

  1. In small saucepan over low heat, combine caramels and milk, stirring frequently, until caramels are completely melted and smooth. Set aside.
  2. In food processor, combine walnut pieces and ¼ cup of the sugar; process until it resembles coarse crumbs (do not over process). Stir in melted butter.
  3. Press mixture into bottom and half way up sides of a 9 inch spring-form pan. Bake in 325°F oven for 15 minutes.
  4. Meanwhile, beat cream cheese with remaining ¾ cup sugar. Add eggs, beating one at a time, just until well blended. Stir in ¼ cup of the rum or bourbon.
  5. Pour cream cheese mixture into walnut crust. Drizzle cup of the caramel sauce on top; gently swirl with knife. Stir remaining bourbon into caramel sauce. Cover and refrigerate until ready to use.
  6. Bake in 325° F oven for 1 hour. Turn oven off; leaving cheesecake in oven without opening door (to prevent cracking) for an additional hour. Transfer to rack to cool completely. Cover and refrigerate 4 hours or up to 1 day.
  7. To serve, gently warm sauce, stirring in walnut halves. Serve over slices of cheesecake. YIELD: 12 servings


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