Apple Bottom Bourbon Pecan Cheesecake

Indulge in the luxurious layers of this Apple Bottom Bourbon Pecan Cheesecake, where rich bourbon caramel apples meet a velvety cream cheese filling crowned with a crunchy bourbon praline pecan topping. This Southern-inspired dessert brings together comforting fall flavors with a decadent twist that’s perfect for any special occasion or festive gathering.

Every bite unites the tart crispness of Granny Smith apples, smooth cheesecake, and a buttery pecan topping infused with warming bourbon notes. Whether you’re celebrating a holiday or simply treating yourself, this show-stopping cheesecake promises delightful flavors and textures that will impress everyone at the table.

Ingredients

• Graham Crackers or Gingersnaps: Finely crushed to create a buttery, flavorful crust that forms the cheesecake’s sturdy base and sides.
• Unsalted Butter: Melted for mixing into the crust to hold crumbs together and provide a rich, golden texture.
• Granulated Sugar: Added to the crust for a hint of sweetness and balanced caramelization.
• Granulated Sugar (for caramel): Carefully melted to form the bourbon caramel foundation for the apple layer.
• Room Temperature Unsalted Butter: Incorporated into the caramel, enriching its smoothness and flavor complexity.
• Bourbon: Used both in the caramel and praline topping to infuse warm, deep notes without overpowering.
• Salt: A pinch added to caramel and praline enhances the sweetness and rounds the flavor profile.
• Granny Smith Apples: Peeled, cored, and chopped for tartness, perfectly complementing the creamy filling and caramel.
• Cinnamon: Sprinkled into the apple mixture to provide warmth and spice, accentuating the bourbon’s character.
• Vanilla Extract: Integral to both the apple layer and cheesecake filling, adding aromatic depth and sweetness.
• Cream Cheese: Softened to room temperature for a creamy, smooth cheesecake filling with no lumps.
• Cornstarch: Used to stabilize the cheesecake and ensure a firm yet tender texture after baking.
• Eggs and Egg Yolk: Provide structure and richness, binding the cheesecake filling.
• Sour Cream (Full Fat): Adds moisture, tanginess, and a velvet finish to the cheesecake’s texture.
• Brown Sugar: Light or dark sugar for the praline topping, granting deep caramel notes and richness.
• Heavy Cream: Incorporated into the praline to create a luscious, creamy sauce that sets beautifully with pecans.
• Pecan Halves: Toasted, mixed into the praline topping for a crunchy, nutty contrast.
• Whipped Cream (optional): For serving alongside, adding lightness and extra decadence.

Instructions

Prepare the Cookie Crust

Preheat your oven to 350°F and generously spray a 9-inch springform pan with baking spray to prevent sticking. Crush the graham crackers or gingersnaps finely using a food processor or rolling pin, then combine with melted butter and sugar. Press the mixture evenly on the bottom and two-thirds up the sides of the pan to build the crust’s foundation for a crisp, buttery base. Bake for 10 minutes until golden, then cool completely before lowering the oven temperature for the cheesecake bake.

Wrap for Water Bath

After cooling, wrap the springform pan with three layers of aluminum foil to prevent water from seeping in during the water bath baking. Set the wrapped pan inside a large roasting pan. This water bath ensures even baking and prevents cracking by providing a gentle, moist heat environment.

Create the Bourbon Caramel Apple Layer

In an 8-inch heavy saucepan, melt granulated sugar slowly over medium to medium-low heat without stirring, carefully swirling to ensure even melting. Once caramelized to a light golden color, remove briefly and stir in bourbon to burn off the alcohol, then return to heat. Add butter, salt, and chopped Granny Smith apples, stirring frequently until the apples soften and become coated in luscious caramel. Finish with cinnamon and vanilla for added warmth and aroma before pressing evenly over the crust in the springform pan.

Mix the Cheesecake Filling

Beat softened cream cheese, sugar, and cornstarch on low speed until smooth and lump-free, scraping down the bowl as needed to ensure even mixing. Add eggs one at a time, fully incorporating after each addition to avoid over-aeration. Blend in egg yolk, full-fat sour cream, and vanilla, creating a velvety batter. Pour this creamy cheesecake mixture over the caramel apple layer gently to maintain distinct layers.

Bake Using a Water Bath

Carefully pour about 2 inches of boiling water into the roasting pan surrounding the foil-wrapped springform pan. This steam bath helps the cheesecake bake evenly and remain moist. Bake at 325°F for 1.5 to 2 hours until the center barely jiggles, indicating it is set but still creamy. Cool at room temperature for 30-45 minutes, then refrigerate uncovered overnight to firm up and avoid sweating.

Prepare the Bourbon Praline Pecan Topping

Simmer bourbon in a non-stick pan over medium heat for 2-3 minutes to evaporate alcohol. Add brown sugar, heavy cream, butter, salt, and vanilla, bringing to a gentle boil while preventing spillover. Cook for 3 minutes to thicken, then remove from heat and stir in pecan halves. Allow praline topping to cool and thicken completely before using.

Assemble and Serve

Run a knife around the cheesecake edges to loosen it from the pan then carefully remove the springform sides. Transfer the cheesecake base to a serving platter and spoon the cooled bourbon praline pecan topping evenly over the top. Serve chilled or at room temperature, optionally garnished with dollops of freshly whipped cream for added richness and lightness.

Storage Tips

Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness and flavor. For longer storage, wrap it tightly and freeze for up to 1 month, thawing overnight in the fridge before serving.

Serving Suggestions

Serve slices of this cheesecake with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream to balance the richness. Pair with a hot cup of coffee or spiced tea for a perfect cozy dessert experience.

FAQs

Can I use other types of apples?

While Granny Smith apples provide the perfect tart contrast, other firm apples like Honeycrisp or Braeburn can work but may alter sweetness.

Is it possible to make this cheesecake without bourbon?

Yes, substitute bourbon with apple juice or simply omit it, but the distinctive flavor will be milder without the alcohol infusion.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set and the center jiggles slightly when gently shaken; it will firm up during chilling.

Can this recipe be made ahead?

Absolutely, this cheesecake benefits from overnight chilling and can be prepared a day in advance, making it ideal for gatherings.

How do I prevent cracks from forming?

Using a water bath, wrapping the pan in foil, and allowing the cheesecake to cool slowly at room temperature before refrigerating minimizes cracking.

Can I use pre-made caramel sauce?

While homemade bourbon caramel enhances flavor depth, pre-made caramel can be used as a shortcut but won’t have the same fresh richness.

What’s the best way to remove the cheesecake from the pan?

Run a sharp knife around the edges and use a cake releaser or knife underneath the base to gently separate it before releasing the springform sides.

Apple Bottom Bourbon Pecan Cheesecake

This rich cheesecake layers caramel bourbon apples with creamy filling and a pecan praline topping, making for a decadent Southern dessert perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course cake, Dessert

Cuisine American

Servings 12 people

Calories 665 kcal

Equipment

• 1 9-inch springform pan wrapped with aluminum foil for water bath
• 1 food processor or rolling pin and plastic bag for crushing crackers
• 1 heavy-based saucepan for caramel and praline topping
• 1 stand or handheld mixer for cheesecake batter
• 1 roasting pan for water bath

Ingredients

  

• 1 ¾ cups graham crackers or gingersnaps crushed
• 1/3 cup unsalted butter melted
• 1 tablespoon granulated sugar

• 6 tablespoons granulated sugar
• 1/4 cup unsalted butter softened
• 2 tablespoons bourbon
• 1 pinch salt
• 4-5 extra-large Granny Smith apples peeled, cored, chopped into 1/2-inch pieces
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract

• 16 ounces cream cheese softened
• ¾ cup plus 2 tablespoons granulated sugar
• 1 1/2 tablespoons cornstarch
• 3 large eggs
• 1 large egg yolk
• 1 cup full-fat sour cream
• 2 teaspoons vanilla extract

• ½ cup light or dark brown sugar
• 3 tablespoons bourbon
• ¾ cup heavy cream
• 1/4 cup butter
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 ½ cups pecan halves

• Whipped cream optional for serving

Instructions

 

• Preheat oven to 350°F and generously spray a 9-inch springform pan with baking spray.
• Pulse graham crackers or gingersnaps until fine, then mix with melted butter and sugar.
• Press crust mixture onto bottom and two-thirds up the sides of the springform pan.
• Place pan on a lined baking sheet and bake crust for 10 minutes until golden; cool.
• Reduce oven temperature to 325°F and wrap the springform pan in three layers of aluminum foil.
• Make caramel by melting sugar evenly over medium-low heat without stirring; gently shake pan to melt all sugar.
• Remove pan briefly from heat to add bourbon; return to heat and cook 2 minutes to burn off alcohol.
• Stir in butter, salt, then chopped apples, cooking until apples are soft and caramel coats them.
• Remove from heat and stir in cinnamon and vanilla; press apple mixture evenly into crust.
• Beat cream cheese, sugar, and cornstarch on low speed until smooth, scraping bowl as needed.
• Add eggs one at a time on low speed, incorporating fully before each addition.
• Mix in egg yolk, sour cream, and vanilla extract; pour batter over caramel apple layer in pan.
• Place wrapped springform pan in a roasting pan and add 2 inches of boiling water around it.
• Bake for 1 ½ to 2 hours, until the cheesecake center does not tremble when tapped.
• Cool cheesecake at room temperature for 30 to 45 minutes, then refrigerate uncovered overnight.
• For praline topping, heat bourbon in a saucepan to burn off alcohol for 2-3 minutes.
• Add brown sugar, heavy cream, butter, salt, and vanilla, bring to boil and cook 3 minutes.
• Remove from heat, stir in pecans, and allow topping to cool completely.
• Run knife around cheesecake edges, release from pan, and transfer to serving plate.
• Spoon bourbon praline pecan topping over the cheesecake and serve chilled or room temperature with whipped cream if desired.

Notes

• Allow cheesecake to chill 24 hours before cutting for proper firmness.
• Use a 9-inch springform pan; 10-inch requires more crust and careful baking time adjustment.
• Cool slowly on counter to prevent cracking before refrigeration.
• If removing from pan is tricky, serve on springform base using non-slip methods below.