Cheesecake Recipe
graham cracker crust, bourbon caramel, candied pecans
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Ingredients
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Candied Pecans
Method
Preparation
Make the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from oven and let cool.
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, sour cream, and vanilla extract, mixing until combined. Add the eggs one at a time, mixing on low speed until just combined. Pour the filling into the cooled crust.
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven for an additional hour. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Make the Bourbon Caramel
In a saucepan over medium heat, melt the sugar until it becomes a golden amber color, stirring constantly. Once melted, carefully add the butter and whisk until combined. Gradually stir in the heavy cream and bourbon, and cook for an additional 2 minutes. Remove from heat and let cool.
Assemble the Cheesecake
Once the cheesecake is chilled, drizzle the bourbon caramel over the top and sprinkle with candied pecans. Slice and serve.