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Apple Bottom Bourbon Pecan Cheesecake

Irresistible Apple Bottom Bourbon Pecan Cheesecake Delight

This Apple Bottom Bourbon Pecan Cheesecake is a decadent Southern treat, blending creamy cheesecake with bourbon caramel apples and a crunchy pecan praline topping.
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Prep Time 30 minutes
Cook Time 2 hours
Chill Time 12 hours
Total Time 14 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers or Gingersnaps Choose gingersnaps for a spiced twist.
  • 1/2 cup Unsalted Butter Melted for easy mixing.
  • 1/4 cup Granulated Sugar A touch of sweetness.
For the Bourbon Caramel Apples
  • 1/2 cup Brown Sugar Opt for dark brown sugar.
  • 1/2 cup Bourbon Feel free to substitute with whiskey.
  • 3 medium Granny Smith Apples Firm apples are best.
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla Extract
For the Cheesecake Filling
  • 16 ounces Cream Cheese Softened to room temperature.
  • 1/4 cup Cornstarch Acts as a stabilizer.
  • 3 large Eggs Fresh eggs yield the best results.
  • 1 large Egg Yolk
  • 1 cup Sour Cream Full-fat for creamy richness.
For the Topping
  • 1 cup Pecan Halves Walnuts can be a tasty alternative.

Equipment

  • Mixing Bowl
  • Springform pan
  • medium saucepan
  • roasting pan

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Crush graham crackers or gingersnaps into fine crumbs. Combine with melted butter and sugar. Press into springform pan and bake for 10 minutes.
Make the Caramel Apples
  1. In a saucepan, melt brown sugar over medium heat. Add bourbon and apples, simmering for 5–7 minutes. Stir in cinnamon and vanilla.
Prepare the Cheesecake Filling
  1. Beat cream cheese, sugar, and cornstarch until smooth. Add eggs one at a time. Mix in sour cream and vanilla.
Bake in a Water Bath
  1. Create a water bath with springform and roasting pan. Fill the outer pan with hot water. Bake at 325°F (160°C) for 1.5 to 2 hours.
Chill and Prepare the Topping
  1. Chill cheesecake overnight. For topping, heat bourbon with brown sugar and pecans; cool and pour over cheesecake.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 7gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 800IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Refrigerate for at least 24 hours before slicing to allow flavors to meld.

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