Cheesecakes are timeless and tasty desserts. Perhaps the best!
Trying different recipes is a smart thing to do if your going to make one for the holidays (or anytime of year). This Bourbon Pecan Caramel Sauce cheesecake is one that I love. As you can see it’s beautiful and the flavor is out of this world! When bourbon, pecans, caramel and crust made with cookies come together… one’s life is changed forever.
You would not expect lime in this recipe but soon you will see why it works. Lime adds a subtle brightness that balances out the rich sweetness of the Stonewall Kitchen Bourbon Pecan Caramel Sauce. Without further adieu, here is the recipe. Feel free to thank me later 😉
Bourbon Pecan Caramel Sauce Cheesecake
Yield 8 servings
You might not expect lime in this recipe but if you try it you’ll see why it works. Lime adds a subtle brightness that balances out the rich sweetness of the Stonewall Kitchen Bourbon Pecan Caramel Sauce. When bourbon, pecans, caramel and crust made with cookies come together... one’s life is changed forever.
- 9 oz. gingersnap cookies (or cinnamon graham crackers - Gluten Free options work great)
- 40g (⅓ cup) chopped pecans
- 2 tablespoons brown sugar
- ¼ teaspoon kosher salt
- 113g (½ cup) unsalted butter, melted, slightly cooled
- 16 oz. (2, 8-ounce bars) cream cheese, room temperature
- 8 oz. sour cream
- 354g / 12.5oz. (1 jar) Stonewall Kitchen Bourbon Pecan Caramel Sauce, warmed, separated
- 3 tablespoons brown sugar
- 86g 1 lime, zested and juiced
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 Jar Stonewall Bourbon Pecan Caramel Sauce
- 58g (½ cup) toasted pecans
- Preheat oven to 350°. Pulse cookies and pecans in a food processor until fine crumbs form.
- Add sugar and salt and pulse again.
- Add butter and pulse until mixture just starts to stick together.
- Transfer mixture to a lightly greased 9x11” springform pan. Press crumbs firmly onto bottom up the sides of pan.
- Bake crust until fragrant and edges just start to brown slightly, 12 to 15 minutes. Transfer to a wire rack and let cool. Reduce oven temperature to 325 degrees. While crust is baking, prepare the filling.
- In an electric mixer fitted with the whipping attachment, add cream cheese, sour cream and salt. Mix on medium speed for 1 to 3 minutes, occasionally scraping down sides of bowl until smooth.
- Add ½ cup / 4 oz. warmed Bourbon Pecan Caramel Sauce.
- Add eggs, beating well after each addition. Add lime juice and zest. Add vanilla and brown sugar. Beat again to combine. Scrape sides of bowl again if needed and beat one last time.
- Scrape filling into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35 to 40 minutes.
- Transfer to a wire rack and let cool. Chill until firm, at least 3 hours or overnight.
- In a medium cast iron skillet over medium heat, toast pecans lightly for 1 to 3 minutes, stirring often until fragrant and lightly browned. Remove and set aside.
- Serve cheesecake by removing from pan and place on large plate or platter. Top with toasted pecans and drizzle warmed Bourbon Pecan Caramel Sauce over.
- Store leftovers in airtight container. Enjoy within 3 to 4 days.
I personally cannot stop eating this cheesecake long enough to sip anything. But if you and your guest are better than me, a shot of bourbon or cup of coffee (or both- why not?) is perfect to sip with this dessert.
Enjoy and send me your pictures on social!
[Post is sponsored and all opinions are my own]