Walnut Crusted Caramel-Bourbon Swirl Cheesecake

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.

Yield: 12 servings

Ingredients

• 34 caramel squares
• 2 tablespoons milk
• 3 cups walnut pieces
• 1 cup granulated sugar, divided
• 1/4 cup melted butter
• 3 packages light cream cheese
• 3 eggs
• 1/3 cup bourbon or amber rum, divided
• 1 cup toasted California walnut halves

Instructions

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 1/4 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.
4. Bake at 325 degrees F for 15 minutes.
5. Meanwhile, beat cream cheese with remaining 3/4 cup sugar. Add eggs, beating one at a time, just until well blended. Stir in 1/4 cup of the rum or bourbon.
6. Pour cream cheese mixture into walnut crust. Drizzle 1/3 cup of the caramel sauce on top; gently swirl with knife. Stir remaining bourbon into caramel sauce. Cover and refrigerate until ready to use.
7. Bake at 325 degrees F for 1 hour.
8. Turn oven off; leaving cheesecake in oven without opening door (to prevent cracking) for an additional hour.
9. Transfer to rack to cool completely. Cover and refrigerate 4 hours or up to 1 day.
10. To serve, gently warm sauce, stirring in walnut halves.
11. Serve over slices of cheesecake.

Nutrition

Per serving: Calories 647 Total Fat 16 Saturated Fat 45 Monounsaturated Fat 9 Polyunsaturated Fat 21 Trans Fat 0 Cholesterol 101 Sodium 305 Carbohydrates 48 Dietary Fiber 3 Protein 16

Attribution

Recipe and photo used with permission from: California Walnuts