Description
A decadent hybrid dessert featuring a creamy cheesecake layer topped with sticky pecan pie filling and drizzled with homemade bourbon caramel sauce. Perfect for fall gatherings and guaranteed to impress.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 24 ounces (680g) cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) sour cream, room temperature
- 2 tablespoons all-purpose flour
- 1 ½ cups (180g) pecan halves
- ½ cup (120ml) light corn syrup
- ½ cup (100g) packed light brown sugar
- 2 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup (120ml) heavy cream, room temperature
- 2 tablespoons bourbon
- ½ teaspoon flaky sea salt (optional)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and stir until mixture looks like wet sand. Press firmly into bottom of parchment-lined 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Reduce oven temperature to 325°F (163°C). In a large bowl, beat softened cream cheese with electric mixer on medium speed until smooth and creamy (about 2 minutes). Scrape down sides and bottom. Add sugar and beat until combined (about 1 minute). Add eggs one at a time, beating on low after each addition just until yolk disappears. Add vanilla extract, sour cream, and flour. Mix on low until just combined. Pour filling over cooled crust and spread evenly.
- Wrap bottom and sides of springform pan with two layers of heavy-duty aluminum foil. Place pan in a large roasting pan. Pour hot water into roasting pan until it reaches halfway up sides of springform pan. Bake at 325°F (163°C) for 55-65 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open, and let cheesecake sit in water bath for 1 hour. Remove from water, take off foil, and cool completely on wire rack. Refrigerate for at least 4 hours, preferably overnight.
- About 1 hour before serving, make pecan topping. In a medium saucepan, combine corn syrup, brown sugar, melted butter, eggs, vanilla, cinnamon, and salt. Cook over medium heat, stirring constantly, until mixture thickens slightly (5-7 minutes). Remove from heat and stir in pecans. Let cool for 10 minutes, then spread evenly over chilled cheesecake. Return to fridge for at least 30 minutes to set.
- While topping sets, make caramel sauce. In a medium saucepan, spread sugar in an even layer. Cook over medium heat, swirling pan occasionally, until sugar melts and turns deep amber (6-8 minutes). Remove from heat and carefully whisk in butter pieces. Slowly pour in heavy cream while whisking constantly. Stir in bourbon and salt. Let cool for a few minutes until thickened.
- Just before serving, drizzle warm bourbon caramel over pecan topping. Slice with a sharp knife dipped in hot water for clean cuts. Serve with extra caramel on the side.
Notes
Room temperature ingredients are crucial for a smooth cheesecake batter. The water bath helps prevent cracks. Chill the cheesecake overnight for best texture and flavor. Caramel can be made up to a week ahead and stored in the fridge. If caramel seizes, add a splash of warm cream and whisk over low heat until smooth.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of che
- Calories: 480
- Sugar: 36
- Sodium: 320
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 44
- Fiber: 2
- Protein: 7
Keywords: pecan pie cheesecake, bourbon caramel, fall dessert, Thanksgiving dessert, cheesecake recipe, pecan pie, easy dessert