This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. —Rashanda Cobbins, Taste of Home Food Editor
Chocolate Bourbon Pecan Cheesecake
Kentucky Bourbon Pecan Cheesecake Tips
How do you store cheesecake?
We recommend storing cheesecakes in the refrigerator for up to a week. And yes, you can even freeze cheesecake for up to a month! Wondering how long cakes, cookies and muffins last? Here's our complete guide on how long your food actually lasts in the fridge.
Can I make this recipe without bourbon?
Yes, you can make this cheesecake without bourbon. Just replace the volume of bourbon with more heavy whipping cream and a dash of vanilla extract for flavor.
How do I know when a cheesecake is done?
Try the cheesecake test, aka the wobble test, to check for doneness (it's one of our favorite cheesecake tips)! Open the oven door and give the pan a gentle "rap" with a spoon to see if your cheesecake wobbles. You'll want a little wiggle to it, but not a ripple or largely noticeable jiggle, otherwise it's underbaked. You can also check for doneness by checking the internal temperature with a quick-read thermometer. Baked cheesecakes should be around 150°F.Research contributed by Christina Herbst Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor
Chocolate Bourbon Pecan Cheesecake
Prep Time
30 min
Cook Time
1 hour 15 min
Yield
16 servings
Ingredients
- 2 cups chocolate wafer crumbs
- 3 tablespoons butter, melted
- 3/4 cup hot caramel ice cream topping
- 3/4 cup chopped pecans, toasted
- 5 packages (8 ounces each) cream cheese, softened
- 1-3/4 cups sugar
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 4 large eggs, room temperature, lightly beaten
- 2 large egg yolks, room temperature, lightly beaten
- 1/3 cup heavy whipping cream
- 1/4 cup bourbon
- Optional: Whipped cream, pecans and extra caramel sauce
Directions
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
- Meanwhile, drizzle caramel topping over crust; sprinkle with pecans.
- In another bowl, beat cream cheese, sugar, vanilla and flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust. Place springform pan in larger baking pan; add 1 in. hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen side from pan with a knife, remove foil.
- Chill for 8 hours or overnight, covering when completely cooled. Remove rim of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts
1 piece: 525 calories, 35g fat (18g saturated fat), 153mg cholesterol, 378mg sodium, 45g carbohydrate (38g sugars, 1g fiber), 8g protein.
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