California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake
Source: California Walnut Commission
Makes 12 servings

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.

1 cup packed dark brown sugar (250 mL)
1/2 cup whipping cream (125 mL)
1/3 cup soft butter (75 mL)
2 tbsp bourbon or amber rum (30 mL)
3 cups California Walnut pieces (750 mL)
1 cup granulated sugar, divided (250 mL)
3 tbsp melted butter (45 mL)
3 pkg (250 g) cream cheese, softened
3 Eggs
1/4 cup bourbon or amber rum (50 mL)
1 cup toasted California Walnut halves (250 mL)

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 (75 mL) of the sauce; refrigerate until chilled.

To remaining sauce add 2 tbsp (30 mL) bourbon; set aside.

Combine walnut pieces and 1/4 cup (50 mL) 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 (23 cm) springform pan.

Bake in 325F (160C) oven for 15 minutes.

Meanwhile, beat cream cheese with remaining 3/4 cup (175 mL) granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup (50 mL) bourbon. Pour cream cheese mixture into nut crust. Drizzle the 1/3 cup (75 mL) chilled sauce on top; gently swirl with knife.

Return cake to 325F (160C) 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.