Bourbon Pecan Caramel Cheesecake

Bourbon Pecan Caramel Cheesecake

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This Bourbon Pecan Caramel Cheesecake is a luxurious dessert with a rich, creamy filling, a buttery graham cracker crust, and topped with caramel sauce and pralines. The combination of bourbon and caramel adds a sophisticated twist, making it perfect for any celebration or special occasion.

Ingredients

Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons butter, room temperature

Filling:

  • 6 (8-ounce) packages cream cheese, room temperature
  • 1 ½ cups sugar
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt
  • 6 large eggs
  • ¾ cup purchased salted caramel sauce (divided use)
  • 2 tablespoons bourbon

Topping:

  • 12 pralines, chopped

Directions

Prepare the Crust:

  1. Preheat the oven to 350°F (175°C).
  2. In a food processor or using a stand mixer, combine the graham cracker crumbs, ¼ cup sugar, and butter. Mix until the crumbs are evenly moistened and clump together slightly.
  3. Press the crumb mixture firmly onto the bottom of a 10-inch springform pan with 3-inch-high sides. To create an edge, press the crumbs approximately 2 inches up the sides of the pan.
  4. Bake the crust for 10 minutes, then remove from the oven and allow to cool completely. Lower the oven temperature to 300°F (150°C).

Make the Filling:

  1. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese on medium speed until creamy and smooth.
  2. Mix in 1 ½ cups sugar, vanilla extract, and a pinch of salt. Continue to mix on low speed until the ingredients are fully incorporated, making sure to scrape down the sides of the bowl.
  3. Reduce mixer speed to low and add eggs one at a time, mixing just until each is incorporated. Be careful not to overmix once the eggs are added to avoid incorporating too much air.
  4. Gently fold in ½ cup of the salted caramel sauce and the bourbon into the batter until just mixed.

Bake the Cheesecake:

  1. Wrap the outside of the springform pan with foil to prevent water from seeping in. Place the springform in a large baking dish or roasting pan. Pour hot water into the outer pan until about 2 inches deep.
  2. Place the cheesecake in the oven and bake for about 50 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
  3. Start checking the cheesecake after 30 minutes. If the top begins to darken too much, cover loosely with aluminum foil.

Cool and Garnish:

  1. Once baked, remove the cheesecake from the oven and water bath. Let it cool to room temperature on a wire rack.
  2. Transfer the cooled cheesecake to the refrigerator and chill completely, preferably overnight.
  3. Before serving, spread the remaining ¼ cup of caramel sauce over the top and sprinkle with chopped pralines.

Unmold and Serve:

  1. Run a knife around the edges of the cheesecake to loosen it from the pan before unlocking the springform. Serve directly from the bottom of the pan, or carefully transfer to a serving plate.

Tips:

  • Cream Cheese: Ensure the cream cheese is at room temperature for smoother blending.
  • Water Bath: The water bath helps cook the cheesecake gently, making it creamy and preventing cracks.
  • Cooling: Allow the cheesecake to cool gradually, first at room temperature and then in the fridge, to prevent sinking and cracking.

This Bourbon Pecan Caramel Cheesecake is rich, decadent, and perfect for any special occasion. Enjoy baking and savoring this delightful dessert!

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