Caramel Pecan Cheesecake

This rich cheesecake is filled with chruncy buttered pecans. There is a hint of bourbon in the cheesecake and the bourbon caramel sauce that goes on top.

Course Dessert

Cuisine American

Keyword bourbon, butter pecan, cheesecake, pecans

Prep Time 30

Cook Time 55

Total Time 1 1 25

Servings pieces

Calories 869kcal

Author Bruce and Dina Miller

Ingredients

Crust

2 cups pecan meal
1 tablespoon cinnamon
5 Tablespoons melted butter

Filling

2 cups chopped pecans
4 tablespoons melted butter
32 ounces of cream cheese at room temperature
2/3 cup dark brown sugar
1 cup granulated sugar
1 cup sour cream
4 eggs
2 egg yolks
3 teaspoons bourbon vanilla extract
1/4 cup bourbon
1 teaspoon cinnamon
3 tablespoons flour

Topping

1 cup pecans
2 tablespoons melted butter
1 cup Whipped cream
1/4 cup Bourbon caramel sauce

Instructions

Preheat the oven to 350 degrees F°. Line the bottom of a nine-inch springform pan with parchment paper.
Whisk the pecan meal and cinnamon in a bowl. Stir in the melted butter with a spatula until the mixture is evenly coated. Transfer the mixture into the springform pan. Use a flat-bottomed measuring cup to press the crust flat and 1 inch up the sides. Bake the crust for 8 to 10 minutes. Cool completely on a wire rack.
2 cups pecan meal, 1 tablespoon cinnamon, 5 Tablespoons melted butter
Stir the melted butter and chopped pecans in a bowl until the pecans are coated evenly. Transfer them to a baking sheet and bake for 8 minutes or until golden brown. Move the chopped pecans to a piece of parchment to cool.
2 cups chopped pecans, 4 tablespoons melted butter
Place a glass 9 x 13 inch baking dish in the bottom rack of the oven. Fill the pan ¾ full of water.
Place the room temperature cream cheese and sugars in the bowl of a stand mixer. Use the paddle attachment to mix the cream cheese until no lumps remain. Scrape down the sides and bottom of the bowl several times. Stir the flour into the cheesecake filling on low speed till fully mixed in.
32 ounces of cream cheese at room temperature, 2/3 cup dark brown sugar, 1 cup granulated sugar
Add in the sour cream and the eggs. Mix until incorporated, scraping down the sides and bottom of the bowl as needed.
1 cup sour cream, 4 eggs
Mix in the vanilla, bourbon and cinnamon into filling on low speed till fully mixed in.
3 teaspoons bourbon vanilla extract, 1 teaspoon cinnamon
Stir buttered pecans into the cheesecake filling on low speed till fully mixed in.
3 tablespoons flour, 2 cups chopped pecans
Pour the mixture into the springform pan and gently tap the pan on the counter to remove any air bubbles. Bake for 50-55 minutes until the top is golden brown and the middle has a slight jiggle. Turn off the oven. Leave the oven door cracked open with the cheesecake still in the oven for 30 minutes. Move the cheesecake to a wire rack to let cheesecake cool for one hour. Cover with foil and refrigerate overnight.
Stir the melted butter and whole pecans in a bowl until the pecans are coated evenly. Transfer them to a baking sheet and bake for 8 minutes or until golden brown. Move the pecans to a piece of parchment to cool for the topping on the cheesecake.
When ready to serve the cheesecake the next day, run a butter knife around the sides of the springform pan. Release the cake from the springform pan. At this point, if you want to cut off any pieces of the top to create a flat surface, you may do so. Pipe the whipped cream around the edge. Pile the buttered pecan halves in the middle and drizzle a cup caramel sauce over the top. Use a sharp knife that you have run hot water over to cut the cheesecake.
1 cup pecans, 2 tablespoons melted butter, 1 cup Whipped cream

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