Ingredients
For the Pecan Graham Cracker Crust:
- 1/2 cup pecans, pulsed into crumbs
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons butter, melted
For the Cheesecake:
- (3) 8-ounces bricks cream cheese, very soft
- 3/4 cup full-fat sour cream
- 1/2 cup dark brown sugar, packed
- 2/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 large eggs + 2 egg yolks, at room temperature
- 1 Tablespoon bourbon (optional)
- 2 tablespoons all-purpose flour
For the Pecan Pie Topping:
- 6 Tablespoons unsalted butter
- 2/3 cup dark brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 2 cups pecans, whole or chopped
- 1 teaspoon vanilla extract
- 1 Tablespoon bourbon (optional
For the Pecan Graham Cracker Crust:
- Preheat oven to 350 degrees (F).
- Wrap the bottom and sides of a 9″ springform pan with heavy duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Lightly spray the pan with non-stick spray, then set aside.
- Place pecans in the body of a blender or food processor, and pulse until the nuts have been completely pulsed to fine crumbs.
- In a large bowl combine the pecan crumbs, graham cracker crumbs, sugar, cinnamon and salt. Add in the melted butter and, using a rubber spatula, stir well to combine.
- Pour crust into prepared pan. Firmly pat the mixture into the prepared pan, working it from the center and up the sides.
- Bake for 10 minutes. Place crust on a cooling rack while you prepare the filling.
- Reduce oven temperature to 325 degrees (F).
For the Cheesecake:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
- Add in both sugars, ground cinnamon, and vanilla and beat on medium speed, just until smooth, scraping down the sides and bottom of bowl as needed.
- Reduce to low speed and add in the eggs and yolks and beat until just combined.
- Turn the mixer off and, using a rubber spatula, fold in the bourbon. Then fold in the flour, mixing just until combined.
- Pour filling on top of the partially baked crust. Using a rubber spatula, smooth the top.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
- Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven, with the door shut. The cheesecake should be still slightly wiggly.
- Remove cake from oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
- Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing.
For the Pecan Pie Topping:
- In a large skillet over low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
- Add in the cinnamon, heavy cream, and salt and whisk to combine. Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they’re completely coated. Remove from heat and stir in the vanilla and bourbon.
- Cool for 10 minutes, then scrape the mixture on top of the cheesecake. Slice and Serve.
Lisa s Everyday Life 