Pecan Pie Cheesecake With Caramel-Pecan Sauce

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READY IN: 2hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375ºF, coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
  • MAKE THE CRUST:.
  • Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine.
  • With processor running, drizzle in the melted butter.
  • Press mixture into the bottom of the pan (tamping the crust with a heavy, flat-bottomed object like a glass or measuring cup ensures a firm crust) & bake for 10 minutes.
  • Reduce oven to 325ºF.
  • MAKE THE CHEESECAKE:.
  • Beat cream cheese, 1 stick butter, 1/2 cup granulated sugar, 1/2 brown sugar, and table salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl.
  • Add eggs one at a time, fully beating to incorporate into batter after each addition.
  • Add 1/2 cup cream, 1/4 cup bourbon and vanilla; beat until ingredients are completely incorporated into batter.
  • Pour filling over crust, smoothing the top of filling.
  • Transfer cheesecake to a roasting pan; place in the oven.
  • Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. (A water bath surrounds the cake with gentle even heat, reducing the possibility that it will crack on top.).
  • Bake cheesecake until it reaches 155º and sides are set but center still jiggles, about 1 hour.
  • Turn off the oven, leave cheesecake inside for an hour with oven door closed. (In other recipes I have read that one should leave the door ajar - here we did the way they said & it was splendid!).
  • Remove cheesecake from oven; cool to room temperature.
  • Cover cheesecake with plastic wrap; chill 3-24 hours before using.
  • Remove from refrigerator 30 minutes before serving.
  • MAKE THE SAUCE:.
  • Combine the 1 1/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon and kosher salt for the sauce in a saucepan.
  • Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.).
  • Simmer topping 10 minutes.
  • Stir the 1 1/2 cups pecans into the caramel topping.
  • Let topping stand until slightly thickened and cooed to room temperature, 15-20 minutes.
  • To serve, spoon sauce over cheesecake. (Serve remaining sauce on in dividual slices.).
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