Description
This rich and decadent Bourbon Pecan Cheesecake features a buttery sugar cookie crust, smooth New York-style cheesecake filling, and a luscious bourbon pecan topping. Perfect for special occasions or a luxurious dessert treat.
Ingredients
Scale
Sugar Cookie Crust
- 12 tbsp butter, cold
- 1/2 cup confectioners’ sugar
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- 1 1/2 cups all-purpose flour
NY Cheesecake Filling
- 4 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 3/4 cups milk
- 4 eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- 1/4 cup all-purpose flour
Bourbon Pecan Topping
- 1/2 cup salted butter
- 2/3 cup light brown sugar
- 1 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 tablespoons Bourbon
- 1/2 cup heavy cream
- 1 1/2 cups pecans
Instructions
- Prepare Sugar Cookie Crust: Preheat the oven to 350ºF. In a mixing bowl, cream the cold butter and confectioners’ sugar until light and fluffy. Add salt and vanilla extract and beat on low speed until fully incorporated. Add the flour and mix on low speed until the dough forms. Roll out the dough on a lightly floured surface to ¼-inch thickness, then trim to fit your pan. Grease the pan and press the dough evenly into it. Dock the dough with a fork to prevent bubbles.
- Bake Crust: Bake the crust for 15 minutes or until golden brown. Remove from oven and allow it to cool completely while preparing the filling.
- Make Cheesecake Filling: In a stand mixer bowl, blend cream cheese and granulated sugar until smooth. Gradually add milk, then add eggs one at a time, mixing just until combined after each addition. Add sour cream, vanilla extract, and flour, mixing until the batter is smooth. Pour the filling over the cooled crust in the pan.
- Bake Cheesecake: Place the cheesecake pan into a water bath to prevent cracking. Bake in the preheated oven at 350ºF for 1 hour. After baking, turn off the oven and let the cheesecake cool inside with the door closed for 5 to 6 hours to set properly.
- Chill Cheesecake: Transfer the cheesecake to the refrigerator and chill until fully cooled and set, approximately several hours or overnight.
- Prepare Bourbon Pecan Topping: In a small saucepan over medium heat, melt butter, light brown sugar, and corn syrup. Bring to a simmer and cook for 3 minutes until golden. Remove from heat, then stir in vanilla extract, bourbon, and heavy cream until smooth. Fold in pecans.
- Add Topping and Serve: Spread the bourbon pecan topping evenly over the chilled cheesecake. Return the cheesecake to the refrigerator until ready to serve. Slice into 12 pieces and enjoy.
Notes
- Using a water bath while baking prevents the cheesecake from cracking and ensures even cooking.
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Let the cheesecake cool slowly in the oven to avoid cracks on the surface.
- Chill the cheesecake thoroughly for best texture and flavor before adding the topping.
- If you prefer a less boozy flavor, reduce the bourbon to 1 tablespoon or omit entirely.
- Use salted butter in the topping to balance sweetness; adjust if using unsalted butter by adding a pinch of salt.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg
