GF Pumpkin Bourbon Cheesecake with Spiced Pecan Crust

By aerin8

http://alldayidreamaboutfood.com/2010/11/pumpkin-bourbon-cheesecake-with-spiced-pecan-crust-low-carb-and-gluten-free.html

Ingredients

• Crust:
• 3/4 cup pecans
• 1/2 cup almonds
• 1 1/2 tsp granulated erythritol or xylitol
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 4 tbsp butter, melted plus extra for brushing pan
• Filling:
• 1 15oz can pumpkin puree
• 1 lb cream cheese, softened
• 1/2 cup erythritol
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground allspice
• 1/4 tsp salt
• 25 drops stevia extract
• 1 tsp vanilla extract
• 3 tbsp bourbon
• 3 large eggs, room temperature
• 1/2 cup heavy cream
• Topping:
• 24 pecan halves, toasted
• 2 tbsp butter
• 3 tbsp granulated erythritol
• 1 tbsp heavy cream
• 1/2 tsp vanilla
• 1 tbsp bourbon

Details

Servings 12
Preparation time 30mins
Cooking time 130mins
Adapted from alldayidreamaboutfood.com

Preparation

Step 1

For the crust, preheat the oven to 350 degrees. Grind pecans and almonds in a food processor until they resemble a coarse meal. Pour into the bottom of a 9-inch springform pan and stir in sweetener and spices until combined. Pour melted butter over and stir until thoroughly combined, then press mixture firmly and evenly into bottom of pan.
Bake until just beginning to brown, about 10 minutes. Let cool until pan isn’t too hot to touch, and then wrap outside of pan with two sheets of heavy duty foil. Set in a large roasting pan. Bring a kettle of water to a boil.
For the filling, line a baking sheet with a tea towel and then two layers of paper towel. Spread pumpkin puree out evenly on paper towel and then top with two more layers of paper towel. Press until top layer is saturated with moisture. Set aside.
In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in erythritol and spices until incorporated. Beat in dried pumpkin puree, stevia, vanilla and bourbon. Beat in eggs, one at a time, until fully incorporated. Beat in heavy cream. Scrape down beaters and sides of bowl as needed.
Brush inside of springform pan with extra melted butter, being careful not to disturb baked crust. Pour filling over crust. Set the whole roasting pan with cheesecake inside on the middle oven rack and pour boiling water into roasting pan until it reaches about halfway up sides of springform pan. Bake cheesecake until set, about 1 to 1 1/2 hours.
Let cheesecake cool in roasting pan for 45 minutes, then transfer to a wire rack to cool further, running a sharp knife round edges of cake every hour or so. Remove sides of pan, cover with plastic wrap and chill in refrigerator about three hours.
For the topping, place toasted pecans around edges of cake. Melt butter in a small saucepan over low heat. Stir in erythritol and raise heat to medium. Bring to a boil, stirring continuously, until light amber in colour, about 1 minute. Remove from heat and stir in cream, vanilla and bourbon. Mixture will bubble and froth. Stir vigorously and place back over heat, stirring continuously until all ingredients are combined.
Remove from heat and cool until just beginning to thicken, then pour over chilled cake, allowing it to drip down sides. If it begins to harden up, place back on heat and add a splash of cream and stir, then pour over cake.

Serves 12. 18g total carbs per serving, but only 7g if you subtract erythritol.

Read more at http://alldayidreamaboutfood.com/2010/11/pumpkin-bourbon-cheesecake-with-spiced-pecan-crust-low-carb-and-gluten-free.html#EAmf4FcIbymYyc31.99