Basque Burnt Cheesecake with Spiced Pumpkin Caramel and Orange Spiced Pecans

Recipe from Father Tyler J. Bandura and Seminarian Mario Porreca

YIELD: One 10-inch cheesecake 

• 1 tbsp. unsalted butter
• 2 lbs. cream cheese, softened
• 1 cup sugar
• 6 large eggs
• 2 cups heavy cream
• Pinch of sea salt
• 1 tsp. vanilla extract
• ⅓ cup cake flour

 DIRECTIONS:

1. Preheat oven to 400˚F.
2. Butter a 10-inch springform pan and then lay two  overlapping sheets of parchment paper in the bottom of the pan — the paper should be at least 2 inches above the pan on all sides.

3. Using an electric mixer with beater attachments, cream the cream cheese and sugar on medium-low speed until no lumps remain; about 3-5 minutes.

4. Increase the mixer speed to medium and add the eggs one at a time, making sure each is completely incorporated before adding the next.

5. Reduce the mixer speed to medium-low, and gently mix in the heavy cream, salt and vanilla extract until thoroughly incorporated.

6. Turn off the mixer, add the flour, and then mix on low speed for an additional 15-30 seconds just to incorporate the flour; be careful not to overmix the batter at this point but it should have a silky-smooth consistency.

7. Pour the batter into the prepared pan, place the pan on a cookie sheet and bake until deep golden brown on the surface and soft in the center; about 60-65 minutes.

8. Remove the cheesecake from the oven, allow it to cool slightly (about 30 minutes), and then remove the sides of the springform pan.

9. Let the cheesecake cool completely before peeling away the  parchment paper from the sides and slicing into wedges.

*  Cheesecake should be served at room temperature.

    If making a day ahead, store in the refrigerator and then let it sit at room temperature about one hour prior to serving.

 Spiced Pumpkin Caramel

YIELD: About 1½ cups

• 1 cup sugar
• ½ cup water (to dissolve sugar)
• Pinch of sea salt
• ½ cup heavy cream
• ½ cup pumpkin puree
• 1½ tsp. pumpkin pie spice
• 1 tbsp. unsalted butter
• ½ tsp. vanilla extract

DIRECTIONS:

1. Combine the sugar, water, and salt in a saucepan and stir over medium-low heat to bring the mixture to a boil.

2. Allow the mixture to boil until it becomes thick and lightly golden brown.

3. Stir the mixture to evenly caramelize the sugar.
4. When the mixture reaches an amber color, remove the pan from the heat and add the heavy cream, pumpkin puree, and pumpkin pie spice and whisk to thoroughly combine.

5. Return the pan to medium-low heat and continue whisking until the mixture reaches a boil once again.

6. Remove the pan from the heat, whisk in the butter and vanilla extract and then strain through a fine mesh strainer into a bowl.

7. Let the sauce cool and store in a container with a tight-fitting lid in the refrigerator for up to one week.

8. Sauce may be reheated slightly, either on the stove over low heat or in the microwave, before serving.

Orange Spiced Pecans

YIELD: 2 cups

• 2 cups pecan halves
• 3 tbsp. unsalted butter, melted
• 1/8 tsp. ground nutmeg
• 1 tsp. sea salt, divided in half
• 1 tsp. finely grated orange zest

DIRECTIONS:

1. Preheat oven to 350˚F.
2. Toss pecans with the melted butter, nutmeg and ½ tsp. of sea salt to coat.

3. Pour the pecans on a baking sheet in an even layer and bake 8-10 minutes, stirring halfway through baking to ensure an even toasting.

4. Remove the pan from the oven, transfer the pecans to a mixing bowl, toss with the orange zest and remaining ½ tsp. of sea salt, let cool, and serve.