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Decadent Bourbon Pecan Pie Cheesecake

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A rich and indulgent dessert combining the nutty goodness of pecan pie with creamy cheesecake and a subtle hint of bourbon, perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 150g)
  • 1/4 cup granulated sugar (50g)
  • 1/2 cup unsalted butter, melted (113g)
  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar (200g)
  • 1/4 cup sour cream (60ml)
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons bourbon whiskey (30ml)
  • 1 1/2 cups pecan halves (150g), toasted lightly
  • 3/4 cup dark corn syrup (180ml)
  • 1/2 cup packed brown sugar (100g)
  • 1/4 cup unsalted butter, melted (56g)
  • 2 large eggs
  • 1 tablespoon bourbon whiskey (15ml)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly coated and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  2. In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy (about 3 minutes). Add sour cream and mix until combined. Beat in eggs one at a time, then stir in vanilla extract and bourbon whiskey. Scrape sides to avoid lumps.
  3. Spread cheesecake filling evenly over cooled crust and gently tap pan to release air bubbles.
  4. In a separate bowl, whisk together dark corn syrup, melted butter, brown sugar, eggs, bourbon, vanilla extract, and salt until smooth. Stir in toasted pecan halves.
  5. Spoon pecan mixture evenly over cheesecake layer, spreading gently.
  6. Place springform pan on a baking sheet and wrap bottom and sides tightly with aluminum foil. Place pan in a larger roasting pan filled halfway with hot water to create a water bath.
  7. Bake at 325°F (163°C) for 60 to 70 minutes, until center is set but slightly jiggly.
  8. Turn off oven, crack door open, and let cheesecake cool gradually for 1 hour. Remove water bath and foil, then refrigerate uncovered for at least 4 hours or overnight.
  9. Run a thin knife around edges before unlocking springform pan. Slice with a warm, clean knife and serve.

Notes

Use a water bath to prevent cracking and ensure a silky texture. Toast pecans lightly before adding to topping for enhanced flavor. Use room temperature ingredients to avoid lumps. Let cheesecake cool slowly in the oven before refrigerating. Warm knife before slicing for clean cuts.

Nutrition

Keywords: bourbon, pecan pie, cheesecake, dessert, homemade, easy, special occasions, rich, nutty, creamy

Find it online: https://fuzzyforker.com/decadent-bourbon-pecan-pie-cheesecake-recipe-easy-homemade-dessert-for-special-moments/