bourbon & Brown suga Pecan praline cheesecake
—-Since Pappadeaux wanna take it off the menu…
Ingredients
CRUSTY CRUST
2 1/4 cups graham cracker crumbs (I buy the box of grahm cracker crumbs already crumbed :)
5 tbsp packed light brown sugar
1/8 tsp salt
10 tbsp unsalted butter, melted
CHEESECAKE FILLING
24 ounces cream cheese, room temperature
1 1/4 cups light brown sugar, loosely packed
3 tbsp all purpose flour
1 cup sour cream, room temperature
1 tbsp bourbon vanilla extract (or regular vanilla extract)
4 large eggs, room temperature
1 cup chopped pecans, toasted
TOPPING
1/2 cup sugar
1/2 cup packed light brown sugar
3/4 cup heavy whipping cream
4 tbsp unsalted butter, cut into cubes
3/4 cup chopped pecans, toasted
1/2 tsp salt
1 tsp vanilla extract
1 tsp bourbon (optional)
Instructions
CRUST
1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.(use the bottom of glass to press into bottom and sides of pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside. *if you are unsure about how to do a water bath, please google it!
CHEESECAKE FILLING
5. Reduce oven temperature to 300°F.
6. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream and vanilla extract and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Stir in the toasted pecans.
10. Pour the cheesecake batter into the crust.
11. Place the foil wrapped springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.- ya’ll, don’t open the oven till step 14!
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and refrigerate until cool and firm, 5-6 hours or overnight.
TOPPING
16. When you’re ready to make the topping, add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium-low heat until the butter and brown sugar is melted.
17. When the sugar has melted, turn the heat up to medium. When it begins to foam and boil, stir constantly until it reaches 220 degrees, about 2 minutes. Don’t cook it too long (past 220 degrees) or the topping may end up too firm.
18. Remove from heat and stir in the pecans, salt and vanilla extract.
19. Stir continuously with your spatula for about 1 minute
20. Set aside and allow to cool to room temperature, then add to the top of the cheesecake and spread evenly.
21. Serve immediately or refrigerate until ready to serve. The topping will firm up in the fridge, but you will still be able to cut through it easily.
