Nola Cheesecake Recipe

Prepare pan and oven

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside base with a double layer of heavy-duty foil (to prevent water ingress for a water bath).

In a medium bowl, combine graham cracker crumbs, granulated sugar, and chopped pecans (if using). Stir in the melted butter until mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass for an even compact crust. Chill in the refrigerator while preparing the filling (10 minutes) or bake 8 minutes for a firmer crust. If baking, let cool slightly before adding filling.

Reduce oven temperature to 325°F (160°C) if crust was baked; otherwise proceed at 325°F.

Place room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on low-medium speed until very smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed.

Add granulated sugar and light brown sugar and beat until combined and slightly fluffy, about 1–2 minutes. Scrape the bowl.

Add eggs one at a time, beating on low speed and mixing just until each is incorporated. Do not overbeat; stop as soon as the yellow from the yolk disappears into the batter.

Add sour cream, heavy cream, vanilla extract, lemon zest, bourbon (if using), flour (or cornstarch), and salt. Mix on low speed until just combined and smooth, about 20–30 seconds. Scrape the bowl and ensure no streaks of cream cheese remain.

Pour the filling over the chilled or par-baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath: place the springform pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan. The foil wrap will protect the cheesecake from water.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still has a slight jiggle (about 1/2 inch). Rotate the pan halfway through baking for even color if your oven has hot spots.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove from the water bath (use oven mitts) and discard water. Run a thin knife around the edge to loosen from the pan; do not remove the springform sides yet. Cool completely on a wire rack, then chill in the refrigerator at least 6 hours or overnight to fully set.

About 20–30 minutes before serving, make the praline bourbon sauce. In a small saucepan over medium heat, melt the butter. Add light brown sugar and stir until it dissolves and the mixture begins to bubble gently, about 1–2 minutes.

Slowly whisk in the heavy cream until smooth. Bring to a low simmer and let cook 1–2 minutes to thicken slightly (the sauce will thicken more as it cools).

Remove from heat and stir in bourbon, vanilla extract, pinch of salt, and chopped pecans. Taste and add a touch more salt or bourbon if desired. Let cool to warm (not cold)—about 10 minutes.

Spoon the warm praline sauce over the chilled cheesecake, spreading gently to coat the top. Allow topping to set 10–15 minutes in the refrigerator so the sauce thickens slightly.

Release and remove the springform ring, leaving the cheesecake on the base. Transfer to a serving plate if desired. If using, arrange toasted pecan halves around the edge and pipe or dollop whipped cream. For cleaner slices, run a sharp knife under hot water, dry it, and slice; wipe knife between cuts.

Slice and serve chilled. Leftover cheesecake will keep covered in the refrigerator for up to 4 days; store praline sauce separately if possible and rewarm gently before serving.