Description
A rich and creamy Bourbon Pecan Cheesecake featuring a buttery sugar cookie crust, classic New York-style cheesecake filling, and a decadent bourbon pecan topping. Perfect for a special dessert that impresses with its smooth texture and flavorful crunch.
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 cup 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 tbsp bourbon
- 1/2 cup heavy cream
- 1 1/2 cups pecans
Instructions
- Prepare Sugar Cookie Crust: Preheat the oven to 350ºF. Cream the cold butter and confectioners’ sugar in a mixing bowl until light and fluffy. Add salt and vanilla extract, mixing on low speed until incorporated. Gradually mix in the all-purpose flour on low speed until the dough forms.
- Roll and Bake Crust: On a lightly floured surface, roll the dough to ¼-inch thickness. Use the pan as a template to trim the dough to fit. Grease the pan and carefully press the dough evenly inside. Dock the dough with a fork for even baking. Bake for 15 minutes until golden brown. Remove and let cool.
- Make Cheesecake Filling: In a stand mixer bowl, beat cream cheese and granulated sugar until smooth. Add milk and incorporate fully. Add eggs one at a time, mixing just until combined each time. Stir in sour cream, vanilla extract, and flour until the filling is smooth.
- Bake Cheesecake: Pour the filling onto the prepared crust. Place the cheesecake pan in a water bath. Bake at 350ºF for 1 hour. Turn off the oven and let the cheesecake cool inside with the door closed for 6 hours to prevent cracking. Then chill in the refrigerator until fully cold.
- Prepare Bourbon Pecan Topping: In a small saucepan over medium heat, melt butter, brown sugar, and corn syrup together. Bring to a simmer and cook for 3 minutes until the mixture turns golden. Remove from heat and stir in vanilla extract and heavy cream until smooth. Stir in pecans.
- Finish Cheesecake: Spread the bourbon pecan topping evenly over the chilled cheesecake. Refrigerate the cheesecake until ready to serve.
Notes
- Using a water bath helps prevent cracks by baking the cheesecake evenly and gently.
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Chilling the cheesecake for several hours or overnight improves texture and flavor.
- If you prefer, substitute bourbon with vanilla extract for a milder flavor.
- For easier crust handling, chill the dough before rolling if it becomes too soft.
- Ensure pecans are fresh and roughly chopped for best texture in topping.
