A slightly sweet cheesecake with a rich, boozy caramel and candied pecans to balance. Perfect for breakfast, lunch or dinner!
Difficulty Level: Hard
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Ingredients:
Crust:
- 2 cups (200 grams) of graham cracker crumbs
- 1/4 cup (50 grams) granulated white sugar
- 1/2 cup (114 grams) unsalted butter, melted
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Cheesecake:
- 32 ounces (907 grams) full-fat cream cheese at room temperature
- 1 cup (200 grams) granulated white sugar
- 3 Tablespoon (35 grams) all purpose flour
- 5 large eggs at room temperature
- 1/3 cup (80 ml) heavy whipping cream
- 1 Tablespoon lemon zest
- 1 teaspoon pure vanilla extract
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Topping:
- 1 cup (240 ml) full-fat sour cream
- 2 Tablespoons granulated white sugar
- 1/2 teaspoon pure vanilla extract
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Pralines:
- 2 cups (400 grams) granulated white sugar
- 3/4 teaspoon baking soda
- 1 cup (240 ml) light cream
- 1 tablespoon unsalted butter
- 2 cups pecan halves
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Bourbon Caramel
- 1 cup (200 grams) granulated white sugar
- 6 Tablespoons (90 grams) salted butter, cut into 6 pieces
- 1/2 cup (120 ml) heavy cream
- 2 Tablespoons bourbon
- 1 teaspoon vanilla extract
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Instructions
Crust:
- Use cooking spray to grease all sides of the 9″ (23 cm) cheesecake pan.
- Process graham crackers in a food processor or blender until mostly fine pieces.
- Add sugar and stir, then add melted butter and mix with your hands until butter is mixed throughout.
- Press into the bottom of the cake pan.
- Cover and place in refrigerator.
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Cheesecake:
- Preheat over to 350F (177C).
- Using your stand mixer (or hand mixer) place cream cheese, sugar, and flour in mixing bowl and beat until creamy, scraping as needed (don’t over beat or cheesecake may crack).
- Add the eggs, one at a time, beating well and scraping in between (about 30 seconds after each addition).
- Add vanilla extract, whipping cream and lemon zest and beat until incorporated.
- Remove crust from the refrigerator and pour the filling into the pan, smoothing the top with an icing spatula.
- Place pan on a baking tray to avoid leakage and bake for 15 minutes at 350F (177C).
- Reduce heat to 275F (120C) and bake for 60-90 minutes (varies with oven).
- The center should still be wobbly and may look wet (don’t over bake).
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Topping:
- In a small bowl stir the sour cream, sugar and vanilla extract until incorporated.
- Once cheesecake has finished baking (above) remove from the oven and spread topping evenly over the top of the cheesecake.
- Place the cheesecake back in the oven for 15 minutes.
- Remove from the oven and carefully run a sharp knife around the outside of the cake to detach it from the pan and ensure it doesn’t crack as it cools and shrinks.
- Place on a wire rack and let cool completely.
- Once cool, cover in cling wrap and refrigerate several hours (preferably overnight) prior to serving.
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Pralines:
- Line two baking trays with parchment paper.
- In a large saucepan, mix the sugar and baking soda. Add the cream and place over medium heat, whisking occasionally.
- The goal is let the mixture turn a golden brown and 235F (113C) per a candy thermometer, roughly 20 to 25 minutes. Note, the mixture will bubble up as it heats, so watch it carefully and remove from heat as needed so it doesn’t boil over, whisking, to calm it back down. HOT SUGAR IS DANGEROUS, BE CAREFUL!
- Once 235F (113C) temperature is reached, remove from the heat and add butter, whisking until melted.
- Add the pecans and coat.
- Using a tablespoon, pull the pecans out and plop them on the parchment paper.
- Set aside to dry.
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Bourbon Caramel:
- Place the sugar in a saucepan and place on medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you stir. Be careful not to burn.
- CAUTION: HOT SUGAR IS VERY DANGEROUS. HANDLE WITH CARE.
- Once sugar is completely melted, add the butter (caution: the caramel will bubble rapidly when the butter is added).
- Stir until the butter is melted (2-3 minutes).
- Very slowly drizzle the cream into the pan while stirring. Again, the mixture will bubble rapidly so be careful of the splatter.
- Allow the mixture to boil for 1 minute (it will rise in the pan as it boils).
- Remove from the heat and add the bourbon and vanilla extract, stir until combined.
- Allow to cool before using (note, once completely cool will harden).
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Kitchen Tools Required:
- Spring form 9 inch (23 cm) cheesecake pan
- Stand mixer with paddle attachment OR hand mixer & mixing bowl
- Scraping spatula
- Icing spatula
- Food processor OR blender
- Several baking tray
- Measuring cups
- Measuring spoons
- Grater
- Sauce pan
- Whisk
- Candy thermometer
- Parchment paper
- High heat resistant rubber spatula OR wooden spoon
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Life Expectancy / Storage
Refrigerator: Cheesecake can be stored in the refrigerator, covered, for 2 to 3 days.
Freezer: Cheesecake can be frozen for several months. To freeze, place cooled cheesecake uncovered on a pan in the freezer. Once frozen wrap in aluminum foil and place in a freezer bag. Thaw cheesecake overnight in refrigerator before serving.
Caramel: Store in airtight container for up to 2 weeks in the refrigerator. Warm caramel for a few seconds in the microwave before using.
Pralines: Store in airtight container for up to 5 days.
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How to Avoid Cracking:
Over baking: Over baking a cheesecake can cause it to crack. Your cheesecake should be wobbly when jiggled and may still look wet.
Not properly greasing sides: Not greasing the sides properly can cause the cheesecake to stick to the sides of the pan as it cools, creating cracks.
Immediately separate edges: Immediately after removing your cheesecake from the oven, run a sharp knife along the edges of the pan to disconnect the cake from the pan to avoid cracking as it cools / shrinks.
Don’t over whip: Over whipping the cream cheese and sugar in step one can result in a cheesecake that cracks. Don’t over whip.
Use a water bath: Instead of baking the cheesecake on a baking tray, you can bake it in a water bath. To do so, wrap the cake pan in foil to avoid water leaking in. Then place the pan in a larger baking dish with high sides. Fill the pan with boiling water about halfway up the side of he pan. Bake per usual instructions.
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