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Apple Bottom Bourbon Pecan Cheesecake

Apple Bottom Bourbon Pecan Cheesecake

This Apple Bottom Bourbon Pecan Cheesecake is a rich dessert that combines cream cheese, caramel apples, and pecan praline for a delightful experience.
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Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 12 hours
Total Time 14 hours 30 minutes
Course Desserts
Cuisine SOUTHERN
Servings 12 slices
Calories 450 kcal

Equipment

  • Food Processor
  • mixing bowl
  • springform pan
  • medium saucepan
  • large mixing bowl
  • roasting pan
  • aluminum foil

Ingredients
  

For the Crust

  • 1.5 cups graham crackers can substitute with gingersnaps
  • 0.5 cups unsalted butter melted
  • 0.25 cups granulated sugar

For the Caramel Apple Layer

  • 0.25 cups bourbon or apple juice for non-alcoholic
  • 3 medium Granny Smith apples peeled and diced
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

For the Cheesecake Filling

  • 24 ounces cream cheese room temperature
  • 1 cups granulated sugar
  • 2 tablespoons cornstarch
  • 3 large eggs room temperature
  • 0.5 cups sour cream can substitute with Greek yogurt
  • 1 teaspoon vanilla extract

For the Pecan Praline Topping

  • 0.25 cups bourbon
  • 0.5 cups brown sugar
  • 0.5 cups heavy cream can substitute with light cream
  • 1 cups pecan halves or walnuts/almonds

Instructions
 

Step‑by‑Step Instructions

  • Preheat your oven to 350°F (175°C). Crush about 1 ½ cups of graham crackers until fine, then combine with melted butter and sugar. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
  • In a medium saucepan, melt sugar over medium heat until golden. Add bourbon and diced apples, cooking until softened. Stir in cinnamon and vanilla, then layer over cooled crust.
  • Beat cream cheese until smooth, gradually adding sugar and cornstarch. Mix in eggs one at a time, then sour cream and vanilla until creamy. Pour over apple layer.
  • Wrap the springform pan in aluminum foil and place in a roasting pan with hot water. Bake at 325°F (163°C) for 1.5 to 2 hours until slightly jiggly at the center. Cool completely and refrigerate overnight.
  • Cook bourbon in a small saucepan for 2-3 minutes. Mix in brown sugar, heavy cream, and pecans, stirring until slightly thickened. Cool to room temperature before topping the cheesecake.
  • Run a knife around the edges of the cheesecake to release it from the pan. Spoon the pecan topping over the cheesecake and serve.

Notes

Use room temperature ingredients to ensure a smooth filling. Baking in a water bath prevents cracks and enhances texture. Chill for at least 48 hours before slicing for better flavor.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword Apple Bottom Bourbon Pecan Cheesecake, caramel, cheesecake, dessert, pecan
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