Bourbon-Praline Cheesecake
So good and creamy and love the praline. From Southern Living – https://www.southernliving.com/recipes/bourbon-praline-cheesecake
Equipment
- Springform pan
Ingredients
Crust
- 2 cups graham cracker crumbs from 1 [13 ½-oz.] pkg. graham cracker crumbs
- ½ cups finely chopped pecans
- ½ cup butter melted
- 3 tablespoons packed dark brown sugar
Filling
- 4 8-oz. pkg. cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ cup packed dark brown sugar
- 4 large eggs at room temperature
- ¼ cup sour cream
- ¼ cup 2 oz. bourbon
- 2 teaspoons vanilla extract
Praline Topping
- ¼ cup butter
- ¼ cup packed dark brown sugar
- ¼ cup whole milk
- 2 tablespoons 1 oz. bourbon
- 1 cup toasted pecan halves
Instructions
- Prepare the Crust: Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, pecans, butter, and brown sugar in a bowl until well blended. Press mixture into bottom and 1 ½ inches up the sides of prepared springform pan. Bake until lightly browned, about 10 minutes. (Do not turn off oven.) Transfer Crust in springform pan to a wire rack; cool completely, about 30 minutes.
- Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on low speed until smooth, about 1 minute. Add granulated and brown sugars; beat until fully combined and smooth, about 1 minute. Add eggs 2 at a time, beating until just combined, about 15 seconds, stopping to scrape down sides of bowl as needed using a rubber spatula. Add sour cream, bourbon, and vanilla. Beat until just combined, about 1 minute, stopping to scrape down sides of bowl as needed (do not overbeat).
- Pour Filling into cooled Crust. Gently jiggle pan to smooth top. Place cheesecake in a plastic slow-cooker liner; place cheesecake in liner in a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in oven. Pour warm water into roasting pan to come halfway up sides of pan (do not let water get into slow-cooker liner). Bake at 350°F until cheesecake center is slightly jiggly, about 1 hour. Turn off oven; prop oven door ajar about 4 inches. Let cheesecake stand in open oven for 1 hour. Remove from oven and from slow-cooker liner. Place in refrigerator until fully chilled, at least 6 hours or up to 24 hours.
- Meanwhile, prepare the Praline Topping: Cook butter and brown sugar in a saucepan over medium-high, stirring often, until melted and beginning to bubble, 3 to 5 minutes. Reduce heat to medium-low; whisk in milk and bourbon. Cook, whisking constantly, until thickened, 2 to 3 minutes. Stir in pecans. Transfer to a heatproof bowl. Cool 1 hour or up to 4 hours. Cover; chill until ready to serve, up to 24 hours.
- Remove cheesecake from pan. Drizzle with Praline Topping before serving.
