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.
Servings: 12 slices
Equipment
- 9" springform pan
Ingredients
Sugar Cookie Crust
- 12 tbsp butter, cold
- 1/2 cup confectioners’ sugar
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 1 1/2 cups all-purpose flour
NY Cheesecake Filling
- (4) 8 ounce packages cream cheese softened
- 1 1/2 cups granulated sugar
- 3/4 cups milk
- 4 eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 1/4 cup all-purpose flour
Bourbon Pecan Topping
- 1/2 cup salted butter
- 2/3 cup light brown sugar
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 tablespoons Bourbon
- 1/2 cup heavy cream
- 1 1/2 cups pecans
Instructions
Sugar Cookie Crust
- Preheat the oven to 350ºF. In a mixing bowl, cream the butter and confectioners’ sugar until the mixture is light and fluffy.
- Add the salt and vanilla and beat on low speed until the mixture is fully incorporated.
- Add the flour and beat on low speed until the dough comes together.
- On a lightly floured surface, roll out the dough to ¼-inch thickness. Use the pan as a template and trim the dough to fit the pan.
- Grease the pan. Carefully lay the disc of dough inside the pan(s) and press down, fitting evenly. Using a fork, dock the dough to ensure even baking.
- Bake for 12 to 15 minutes, until golden brown. Remove from the oven and set aside to cool.
NY Cheesecake Filling
- In the bowl of a stand mixer, mix cream cheese and sugar together until smooth. Blend in milk, add the eggs one at a time until just combined.
- Add sour cream, vanilla, and flour; mix until smooth. Pour filling onto prepared crust. Place the cheesecake pan into a water bath.
- Bake in the preheated oven for 1 hour. Turn the oven off; let cheesecake cool in the oven with the door closed for 5 to 6 hours to prevent cracking. Chill in the refrigerator until it has cooled fully.
- In a small saucepan, melt together the butter, tablespoon of corn syrup, and brown sugar over medium heat. Bring to a simmer and cook for 2-3 minutes longer. The mixture will become golden color.
- Remove from heat and stir in vanilla extract and heavy cream until smooth. Stir in pecans and spread pecan topping over chilled cheesecake. Place back in the refrigerator until ready to serve.