Indulgent Bourbon Pecan Pie Cheesecake
A show-stopping holiday dessert that combines the creamy texture of a classic New York-style cheesecake with the rich, buttery, and gooey crunch of Southern pecan pie, finished with a sophisticated hint of bourbon.
Ingredients
FOR THE PECAN GRAHAM CRACKER CRUST:
1/2 cup pecans, pulsed into crumbs
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons butter, melted
FOR THE CHEESECAKE:
(3) 8-ounces bricks cream cheese, very soft
3/4 cup full-fat sour cream
1/2 cup dark brown sugar, packed
2/3 cup granulated sugar
1/4 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
3 large eggs + 2 egg yolks, at room temperature
1 Tablespoon bourbon (optional)
2 tablespoons all-purpose flour
FOR THE PECAN PIE TOPPING:
6 Tablespoons unsalted butter
2/3 cup dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/3 cup heavy cream
1/4 teaspoon salt
2 cups pecans, whole or chopped
1 teaspoon vanilla extract
1 Tablespoon bourbon (optional)
Instructions
1. Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with several layers of heavy-duty tinfoil to prevent water leaks. Spray with non-stick spray.
2. Pulse 1/2 cup pecans in a food processor until fine crumbs. In a bowl, combine pecan crumbs, graham crumbs, sugar, cinnamon, salt, and melted butter. Press firmly into the pan and up the sides. Bake for 10 minutes, then cool. Reduce oven to 325°F (163°C).
3. Beat soft cream cheese and sour cream until smooth. Add sugars, cinnamon, and vanilla; beat on medium until combined. Reduce to low and add eggs and yolks one at a time.
4. Fold in bourbon and flour by hand. Pour over the crust and smooth the top.
5. Place the springform pan in a large roasting pan filled with 2 inches of hot water. Bake for 1 hour and 10 minutes. Turn off the oven and let it sit for 30 minutes inside with the door shut.
6. Run a knife around the edges, cool completely on a rack, then chill for at least 8 hours.
7. For the topping: Melt butter and brown sugar in a skillet until bubbling. Whisk in cinnamon, heavy cream, and salt. Fold in pecans. Remove from heat and stir in vanilla and bourbon. Cool for 10 minutes before topping the chilled cheesecake.
Notes
Room Temperature Ingredients: This is non-negotiable for a smooth filling!
Water Bath: Do not skip the foil layers; a leaky water bath will result in a soggy crust.
Topping Tip: If the topping becomes too thick to pour, warm it slightly on the stove for 30 seconds.
Find it online: https://sweetcraftrecipes.com/bourbon-pecan-pie-cheesecake/