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  • Mary Kay

Bourbon Pecan Pie Cheesecake

Indulge in this dreamy Pecan Pie Cheesecake laced with Bourbon!

This is a delicious change from the old fashioned pecan pie Gram used to make for Thanksgiving. Combining pecan pie and cheesecake with a little boozy flavor, it will make it a big hit. at your Fall Family Dinner. The soft thick luxurious texture of the cheesecake, combined with the rich pecan pie filling and crunchy graham cracker crust, plus a little dark chocolate drizzle on top with a dollop of homemade whipped cream all make for a deliciously decadent dessert. Decorate the top of the cheesecake with dark chocolate drizzle and fancy-pipe some whipped cream around the edge. Or, just drizzle the chocolate and dollop the whipped cream on each individual serving. Either way it's a show stopper.

Preheat your oven to 350F degrees for your graham cracker crust.

Then lower the oven temp to 325F degrees to bake the entire cheesecake,

Prep your 9" springform pan:

- Scatter brush the bottom and sides with soft butter.

- Cut a parchment paper circle to fit in the bottom and a long strip to circle the inside.

- Brush a little butter on top of the parchment paper and on the side.

- I usually wrap a layer of aluminum foil around the bottom of the pan just in case it leaks. I just like to be on the safe side. One time my cheesecake filling was very thin and leaked through. However, I have not had that problem with this cheesecake.

Graham Cracker Crust Ingredients:

2 C Graham cracker crumbs (One packet of crackers makes about one cup)

1/4 C Brown sugar, dark, packed

6 T Butter, melted

Bourbon Pecan Pie filling:

1 C + 2 T Sugar

1/3 C Corn syrup, light

2 T Molasses

2 Eggs, large, fork beaten

1 3/4 C Pecans, rough chopped

2 T Bourbon

Bourbon Cheesecake filling:

3 Cream Cheese, 8 oz packages, softened

1 1/4 C Brown sugar, dark

3 T Flour

4 Eggs, large

2/3 C Heavy whipping cream

1 t Vanilla extract

2 T Bourbon

Crushing the crust:

- Crush graham crackers into very tiny crumbs in a sealable plastic bag. I slip the bag of crackers between a folded hand towel and pound them with a rolling pin or the flat side of a heavy metal meat tenderizer.

- Stir in the brown sugar.

- Add the melted sugar and stir until well combined.

- Press into the bottom of the springform pan and about half way up the side.

- Bake at 350F degrees for 5-7 minutes until golden brown.

Cook the bourbon pecan filling:

- In a medium sauce pan on medium to medium high heat, combine all the bourbon pecan pie filling ingredients, except the Bourbon and bring to a boil. Be sure to stir to make sure nothing sticks to the bottom of the pan.

- When it comes to a boil, lower the temperature so it simmers. At this time it's very importantly to stir constantly for 9-10 minutes. It should be a nice brown color.

- Pour onto the crust.

Beat the cheesecake filling:

- First, beat the cream cheese in a large bowl with an electric mixer until it's smooth and creamy,.

- Add the brown sugar and flour, and beat until it's fluffy.

- Add in and beat the eggs one at a time just until combined.

- Fold in the heavy whipping cream, vanilla extract and bourbon.

- Pour over the bourbon pecan pie filling.

Bake your cheesecake:

- At 325F degrees, bake your cheesecake for one hour.

- At the end of the hour, do NOT open the oven. No peaking!

- Turn the oven off and leave the cheesecake in the oven for another hour. Yes, with the oven turned off. Leave the oven off. And NO peaking.

- With this baking process I have had absolutely no cracks appearing in the top of the cheesecake.

Give it a cooling off period:

- Run a knife around the edge of the cheesecake just to loosen the sides from the pan. Do NOT pop the side ring off yet.

- Set it on a cooling rack for 30-60 minutes to further cool.

- Cool it in the refrigerator for 4 hours before serving. Be patient, you and your guests will be very happy with the outcome.

- Pop the side ring off and cut to serve. If you feel brave, insert a large and thin spatula underneath the cheesecake and transfer it to a serving platter.

Make it even prettier:

- Drizzle melted chocolate over the top of the cheesecake. Then decorate it by piping homemade whipped cream on top and around the bottom edge. Finish up by scattering broken pecan pieces on top and around the edge.

- Serve it up with a cup of coffee and a jigger of very good bourbon. Yum!


- Sometimes I like to add 1/4 cup mini semi-sweet chocolate chips to the cheesecake filling batter before baking the cheesecake. Then add a few chips sprinkled on top with homemade whipped cream.

- Serve with fresh fruit such as kiwi, blueberries or strawberries.

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