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|716703||Sienna Bakery Vanilla Bean Cheesecake||1 slice|
|Recipe||Bourbon-Caramel Sauce||1 oz|
|496375||GFS Whipped Cream Topping||3 Tbsp|
|224723||Trade East Cinnamon||To taste|
|Recipe||Spicy Pecans, whole or roughly chopped||5 each|
|Spicy Pecans Recipe|
|264471||Crown Collection Hot Sauce||3 Tbsp|
|585068||GFS Pecans||1 cup|
|225088||Trade East Ground Cayenne Pepper||1/ tsp|
|331473||Trade East Mild Chili Powder||1 tsp|
|449237||GFS Sugar||3 1/2 oz|
|Bourbon-Caramel Sauce Recipe|
|449237||GFS Sugar||1 1/4 cups|
|434841||GFS Corn Syrup||1/4 cup|
|311227||GFS Lemon Juice||1/2 Tbsp|
|496375||GFS Whipped Cream Topping||1 1/4 cups|
|181205||GFS Butter||4 Tbsp|
Wash hands. Drizzle a small amount of the Bourbon-Caramel Sauce on a clean dessert plate. Place the cheesecake atop the plate and top the cheesecake with the whipped cream. Add the spicy pecans on the cheesecake and drizzle the remaining Bourbon-Caramel Sauce over the dessert. Garnish the plate with a small dusting of cinnamon.
Spicy Pecans Recipe
Preheat oven to 350°F. Place pecans on a baking sheet and toast for 5 minutes. Once removed from the oven, place the hot pecans in a bowl. Combine hot sauce with pecans and mix together to coat. Sprinkle cinnamon and sugar on top, then shake to coat the pecans. Place back on baking sheet and heat for an additional 2-3 minutes. Remove and store in a cool, dry place.
Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil, without stirring, until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat and pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, for approximately 4 minutes. Remove from heat and mix in butter and bourbon. Cover and chill for storage. Rewarm in water bath before use.