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Apple Bottom Bourbon Pecan Cheesecake

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.
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Prep Time 1 hour 20 minutes
Cook Time 2 hours
Total Time 3 hours 20 minutes
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.