Bourbon Pecan Cheesecake

This Bourbon Pecan Cheesecake is a decadent, three-part dessert featuring a rich sugar cookie crust, a dense New York-style cheesecake filling, and a gooey caramel-pecan topping with a kick of bourbon.

The method involves pre-baking the chilled crust, then baking the cheesecake in a water bath before allowing it to cool slowly in the oven to prevent cracking. Finally, a saucepan-made pecan topping is spread over the chilled cheesecake for a stunning finish.

Why This Recipe Works

This bourbon pecan cheesecake is special because of the three distinct, perfectly balanced components:

1. The Sugar Cookie Crust: Forget graham crackers! The buttery, slightly crumbly sugar cookie base provides a stable, sweet foundation that perfectly complements the rich filling. I also found it redundant to make a pecan crust; a sugar cookie was the better, more rewarding choice. I first tried a cookie crust on Eli’s famous Chicago cheesecake, and I knew it was the best fit for this bourbon pecan cheesecake.
2. The Creamy NY Filling: Using both cream cheese and sour cream creates that classic New York-style density and adds a subtle, pleasant tanginess.
3. The Bourbon Pecan Topping: The optional bourbon adds an incredible depth and warmth to the sticky, sweet caramel and toasted pecans. It’s the perfect marriage of flavors and texture with a cozy, boozy kick.

Mal’s Tips for Perfect Cheesecake

Make it Ahead: This recipe is ideal for making 1-2 days in advance! The crust and filling benefit greatly from time in the refrigerator. The flavors continue to meld, the texture of the cheesecake sets firmer, and the caramely pecan topping gets perfectly sticky.

The Water Bath: This step is crucial for an evenly baked, crack-free cheesecake. The steam keeps the air in the oven moist.

Gradually Cool: It may seem overwhelming to dedicate 6+ hours to your oven for cheesecake, but this step is crucial for a perfect outcome. The temperature shock that occurs when you take your cheesecake out of the oven will often make it crack as it cools. If you allow it to cool over a long period of time in the oven, it won’t crack.

Don’t Over-Mix: Mix the cream cheese filling just until combined. Over-mixing incorporates too much air, which can cause the cheesecake to rise rapidly and then crack as it cools.

Use Room-Temp Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.

Grab These Ingredients

Here are the key ingredients you’ll need to prepare this incredibly creamy Bourbon Pecan Cheesecake. Please review the recipe card below for a detailed list of ingredients and measurements.

Cream Cheese – As the main component of the filling, it provides the essential body, richness, and density that define a true New York-style cheesecake. Without it, you just have a very sweet custard.

Sour Cream – Sour cream is the secret weapon that introduces the necessary tanginess and moisture. It cuts through the sweetness and richness, making the flavor profile more complex and preventing the cheesecake from tasting heavy or one-dimensional.

Eggs – Eggs are the primary binding agent in the filling. Their proteins coagulate when heated, setting the batter into a creamy, solid structure. They literally turn the liquid batter into a sliceable cake.

Cold Butter (in Crust) – Using cold butter in the sugar cookie crust is crucial. When baked, the melting butter creates steam, which interacts with the flour to give the crust its desired tender, slightly crumbly, and buttery texture rather than a dense, tough one.

Brown Sugar (in Topping) – Unlike white sugar, brown sugar contains molasses, which is essential for giving the pecan topping its deep caramel color, soft chewy texture, and rich, complex flavor. It prevents the topping from becoming hard candy.

Bourbon – This ingredient provides a layer of warming aroma and sophisticated depth. Even a small amount elevates the simple caramel and nut flavors with subtle oak, vanilla, and smoke notes, transforming it into a truly adult dessert.

Pecans – Pecans provide the necessary crunch and visual contrast to the soft, smooth cheesecake. They are also the star of the topping, serving as the vehicle for the caramelized bourbon sauce.

How to Make Bourbon Pecan Cheesecake

The easiest part is making and baking this delicious cheesecake. The only tricky part is waiting for it to cool and set up in the fridge. Here are the three sets of steps:

1. Pre-Bake the Crust – combine the sugar cookie crust mixture, press it into a greased springform pan and then pre-bake it in the oven.
2. Make the NY Cheesecake – whip together the cheesecake base until it’s smooth, pour into the crust, bake in a water bath, and let it cool in the oven.
3. Pour Over the Topping – make the easy bourbon caramel pecan sauce in the stove and pour it over the cooled cheesecake.

Looking for More Dessert Recipes?

Slow Cooker Hot Cocoa
Biscoff No-Bake Cheesecake
Pecan Pie Trifle
Cinnamon Roll Bites
Viral Honey Bun Cake

I hope you enjoyed this recipe for my Bourbon Pecan Cheesecake! I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.

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