Bourbon Pecan Caramel Cheesecake

Bourbon Pecan Caramel Cheesecake is a rich, decadent, and delicious treat for any celebration. This cheesecake has an eggless base, but it won’t leave you missing out on that signature cheesecake taste.

The Story Behind the Cheesecake

Happy Birthday to me! I LOVE baking my own birthday treat every year because I have the ability to control the ingredients that I use, and it’s a way to celebrate myself. My go-to dessert of choice is my Bourbon Pecan Caramel Cheesecake.

Years ago, when I was first diagnosed with an egg allergy, I went searching for eggless cheesecake recipes because who doesn’t love cheesecake?

After searching and searching, I finally came across a recipe that not only sounded appealing on paper but also looked decently easy. Over the years, I’ve made adaptations to the recipe based on taste and food allergies.

Temperamental Cheesecake

For those of you who have baked a cheesecake, you know how temperamental it can be. You are aiming for a cheesecake that bakes perfectly and doesn’t crack when cooling. Believe me, this is more difficult than it sounds.

I’ve baked both – a perfect, crack-less cheesecake, and a cheesecake with cracks. I used to see the cracked cheesecake as a sign of failure, but now I see it as crevices to soak in more of the delicious Bourbon Pecan Caramel Sauce…mmmm!

The Ingredients

Graham Cracker Crust Ingredients

• Graham Crackers
• Light Brown Sugar
• Unsalted Butter, Melted
• Mexican Vanilla
• Parchment Paper Circle
• Spring Form Pan (Cheesecake Pan)

Building the Graham Cracker Crust

1. First, in a gallon-sized Ziploc bag, place 1/2 of the box of Graham Crackers and smash them with a mallet. You’re wanting a sandy-small pebbly consistency (see pictures below).
2. Then, pour the smashed Graham Crackers into the bowl with the melted butter.
3. Next, add the Mexican Vanilla and light brown sugar in the bowl.
4. Mix with a fork or silicone spatula until combined.
5. Then, place the Parchment Paper Circle in the Spring-Form (Cheesecake) Pan.
6. Next, push the Graham Cracker mixture down and around the pan to make a crust.
7. Finally, set the crust in the refrigerator until you’re ready to bake the cheesecake (this helps the crust set up).

Crush the Graham Crackers

Mix in the Other Crust Ingredients

Pour the Ingredients into a Parchment-Lined Spring Form Pan

The Cheesecake Filling Ingredients

• Cream Cheese, room temperature (this takes about 1+ hour depending on the temperature of your house)
• Sour Cream, room temperature
• Heavy Whipping Cream, room temperature
• Granulated Sugar
• Organic, All Purpose Flour
• Mexican Vanilla

Mixing Together the Cheesecake Filling

1. First, preheat your oven to 320 degrees.
2. In a Kitchen Aid Stand Mixer with a paddle attachment, cream together the cream cheese and sugar until there are no lumps. (This should look like a silky-smooth consistency).
3. Then, add the sour cream and beat until combined.
4. Next, add the heavy whipping cream and mix until combined. Scrape down the sides of the bowl after this step.
5. Then, add the Mexican Vanilla and Flour and mix until combined. Turn off your mixer.

Pour the Filling into a Spring Form Pan

1. Next, pour the Silky-Smooth Cheesecake filling into the chilled Spring-Form Pan.
2. Then, smooth the filling within the pan until the top is relatively flat (you may not be able to get it all even, but even as you can get it is good).
3. Prepare a water bath by filling a baking sheet with 1 inch of water. Wrap the bottom of the cheesecake pan in foil and then place this onto the water-filled baking sheet (this will help the cheesecake evenly bake).

Bake the Cheesecake

1. Bake the cheesecake for 60 minutes (1 hour) at 320 degrees.
2. Once the timer goes off, turn off the oven and slightly crack the oven door. Let the cheesecake cool in the oven (yes, cool in the oven) for 60 minutes (1 hour).
3. Remove the cheesecake from the oven, and carefully run a knife around the edges of the cheesecake.

Let the Cheesecake Cool

1. Let it cool on a wire rack until it’s at room temperature. (This takes about 2-3 hours depending on the temperature of your kitchen).
2. Wrap the pan in foil and place it in the refrigerator to set up overnight.

Bourbon Pecan Caramel Sauce Ingredients

• Light Brown Sugar
• Heavy Cream
• Unsalted Butter
• Bourbon
• Pink Salt
• Chopped Pecans (you can toast them if you choose)

Making the Bourbon Pecan Caramel Sauce

1. First, combine the sugar, cream, butter, and salt in a saucepan, and bring it to a boil over medium-low heat (don’t stir – just keep a close eye on it so it doesn’t boil over or burn).
2. Then, simmer the caramel sauce for about 10 minutes.
3. Next, cut the heat off of your stove.
4. Then, stir in the Bourbon of your choice and Pecans (I’ve used Breckenridge Bourbon and Maker’s Mark in this recipe before and both work well).
5. Finally, let the caramel sauce stand until slightly thickened and cooled to room temperature (15-20 minutes).
6. If you make this sauce ahead of time, allow the caramel sauce to completely cool, then pour it into an air-tight container, and refrigerate until ready to use. You can slightly heat this in the microwave prior to serving if needed.

Combine the Sauce Ingredients in a Pot

Bring the Ingredients to a Boil

Add the Bourbon

Add the Pecans

Assembling the Bourbon Pecan Caramel Cheesecake

1. About 2 hours before you want to serve the cheesecake, take the cheesecake out of the refrigerator.
2. Then, unlatch the latch on the side of the Spring-Form Pan (this will pull the cheesecake away from the sides and release the bottom of the pan to make it easier for serving).
3. Next, choose the serving platter you’ll put the cheesecake (I usually serve it off a cake stand). You can either carefully slide the cheesecake off of the bottom of the spring form pan and onto your serving dish OR leave the cheesecake on the bottom part of the pan.
4. Then, carefully pour the cooled caramel sauce over the top of the cheesecake. If you mastered the art of a non-cracked cheesecake, the caramel sauce will sit perfectly on the top. If your cheesecake decided to be temperamental and crack, the caramel sauce will absorb into the cracks and then lay over the top.
5. Next, set your cheesecake back in the refrigerator for at least 1 hour to allow the caramel sauce to set up and harden just a bit.
6. Finally, after about 15 minutes prior to serving your cheesecake, slice the cheesecake with a sharp knife. Serve each slice with extra Bourbon Pecan Caramel Sauce. Enjoy!

Release the Cheesecake from the Pan

Place the Cheesecake on a Serving Tray

Pour the Bourbon Pecan Caramel Sauce on Top and Serve!

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Bourbon Pecan Caramel Cheesecake

Yield: 1 Large Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour

Additional Time: 2 hours

Total Time: 3 hours 30 minutes

Bourbon Pecan Caramel Cheesecake is a rich, decadent, and delicious treat for any celebration. This cheesecake has an eggless base, but it won't leave you missing out on that signature cheesecake taste.

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Ingredients

Graham Cracker Crust

• 1/2 Box of Honey Graham Crackers, Crushed
• 1/4 c. Light Brown Sugar
• 1/2 c. Unsalted Butter, Melted
• 1 tsp. Mexican Vanilla

Cheesecake

• 16 oz. Cream Cheese, Room Temperature
• 1 c. Sour Cream, Room Temperature
• 1 c. Heavy Whipping Cream, Room Temperature
• 1 c. Granulated Sugar
• 1/4 c. Organic, All Purpose Flour
• 2 tsp. Mexican Vanilla

Bourbon Pecan Caramel Sauce

• 1 1/2 c. Light Brown Sugar
• 1/2 c. Heavy Cream
• 1/2 Stick, Unsalted Butter
• 1/4 c. Breckenridge Bourbon (or your favorite Bourbon)
• 1 tsp. Salt
• 1 1/2 c. Chopped Pecans

Instructions

For the Graham Cracker Crust

1. First, in a gallon-sized Ziploc bag, place 1/2 of the box of Graham Crackers and smash them with a mallet. You're wanting a sandy-small pebbly consistency (see pictures below).
2. Then, pour the smashed Graham Crackers into the bowl with the melted butter.
3. Next, add 1 tsp. Mexican Vanilla and 1/4 c. Light Brown Sugar into the bowl.
4. Mix with a fork or silicone spatula until combined.
5. Then, place the Parchment Paper Circle in the Spring-Form (Cheesecake) Pan.
6. Next, push the Graham Cracker mixture down and around the pan to make a crust.
7. Finally, set the crust in the refrigerator until you're ready to bake the cheesecake (this helps the crust set up).

For the Cheesecake

1. First, preheat your oven to 320 degrees.
2. In a Kitchen Aid Stand Mixer with a paddle attachment, cream together the Cream Cheese and Sugar until there are no lumps. (This should look like a silky-smooth consistency).
3. Then, add the Sour Cream and beat until combined.
4. Next, add the Heavy Whipping Cream and mix until combined. Scrape down the sides of the bowl after this step.
5. Then, add the Mexican Vanilla and Flour and mix until combined. Turn off your mixer.
6. Next, pour the Silky-Smooth Cheesecake filling into the chilled Spring-Form Pan.
7. Then, smooth the filling within the pan until the top is relatively flat (you may not be able to get it all even, but even as you can get it is good).
8. Prepare a water bath by filling a baking sheet with 1 inch of water. Wrap the bottom of the cheesecake pan in foil and then place this onto the water-filled baking sheet (this will help the cheesecake evenly bake).
9. Bake the cheesecake for 60 minutes (1 hour) at 320 degrees.
10. Once the timer goes off, turn off the oven and slightly crack the oven door. Let the cheesecake cool in the oven (yes, cool in the oven) for 60 minutes (1 hour).
11. Remove the cheesecake from the oven, and carefully run a knife around the edges of the cheesecake.
12. Let it cool on a wire rack until it's at room temperature. (This takes about 2-3 hours depending on the temperature of your kitchen).
13. Wrap the pan in foil and place it in the refrigerator to set up overnight.

For the Bourbon Pecan Caramel Sauce

1. First, combine the sugar, cream, butter, and salt in a saucepan, and bring it to a boil over medium-low heat (don't stir - just keep a close eye on it so it doesn't boil over or burn).
2. Then, simmer the caramel sauce for about 10 minutes.
3. Next, cut the heat off of your stove.
4. Then, stir in the Bourbon of your choice and Pecans (I've used Breckenridge Bourbon and Maker's Mark in this recipe before and both work well).
5. Finally, let the caramel sauce stand until slightly thickened and cooled to room temperature (15-20 minutes).
6. If you make this sauce ahead of time, allow the caramel sauce to completely cool, then pour it into an air-tight container, and refrigerate until ready to use. You can slightly heat this in the microwave prior to serving if needed.

Notes

Allow 2 days to make this recipe