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a caramel-toned cheesecake topped with glossy maple-glazed pecans in a wide horizontal shot, a few whole pecans scattered nearby, dark rustic wood table, warm amber natural light, shallow depth of field, landscape orientation

Bourbon Pecan Cheesecake

Decadent cheesecake infused with bourbon and topped with a sticky, sweet topping of toasted pecans.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp butter melted
  • 32 oz cream cheese softened
  • 1 1/4 cups brown sugar packed
  • 4 eggs room temperature
  • 1/2 cup sour cream
  • 3 tbsp bourbon
  • 1 cup pecans chopped
  • 1/3 cup maple syrup

Method
 

  1. Heat oven to 325F. Press crumbs and butter into a springform pan, bake 10 minutes, and cool.
  2. Beat cream cheese and brown sugar smooth, add eggs one at a time, then mix in sour cream and bourbon.
  3. Pour over the crust and bake 65 to 75 minutes until just set. Cool, then chill 6 hours.
  4. Simmer pecans with maple syrup until glossy and sticky, about 5 minutes, then cool slightly.
  5. Spoon the warm pecan topping over the chilled cheesecake right before serving.

Notes

Leave the bourbon out and add a teaspoon of vanilla for a kid-friendly version.