Go Back
Print Recipe

Bourbon Pecan Caramel Sauce Cheesecake

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.  
Servings: 8 servings

Ingredients

Crust

  • 9 oz. gingersnap cookies or cinnamon graham crackers - Gluten Free options work great
  • 40 g ⅓ cup chopped pecans
  • 2 tablespoons brown sugar
  • ¼ teaspoon kosher salt
  • 113 g ½ cup unsalted butter, melted, slightly cooled

Filling

  • 16 oz. 2, 8-ounce bars cream cheese, room temperature
  • 8 oz. sour cream
  • 354 g / 12.5oz. 1 jar Stonewall Kitchen Bourbon Pecan Caramel Sauce, warmed, separated
  • 3 tablespoons brown sugar
  • 86 g 1 lime zested and juiced
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt

Topping

Instructions

  • 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.