Apple Bottom Bourbon Pecan Cheesecake
Ingredients
Cookie Crust:
1 ¾ cups graham crackers may substitute gingersnaps
6 tablespoons unsalted butter melted
1 tablespoon granulated sugar
Bourbon Caramel Apple Pie Layer:
6 tablespoons granulated sugar
4 tablespoons unsalted butter must be softened to room temperature
2 tablespoons bourbon
pinch salt
4 or 5 extra large Granny Smith apples pared, cored and chopped into 1/2 pieces
2 teaspoons cinnamon
2 teaspoons vanilla extract
Creamy Cheesecake Filling:
2 (8oz) packages cream cheese softened to room temperature
¾ cup + 2 tablespoons granulated sugar
3 large eggs
1 large egg yolk
1 cup sour cream full fat
2 teaspoons vanilla extract
Bourbon Praline Pecan Topping:
½ cup brown sugar light or dark
3 tablespoons bourbon
¾ cup heavy cream
4 tablespoons butter
¼ teaspoon salt
1 tablespoon vanilla extract
1 ½ cups pecan halves
whipped cream (optional)
Directions
Preheat oven to 350°F. Spray the bottom and inside of a 9-inch diameter springform pan LIBERALLY with baking spray.
Crush graham crackers in a bag with a rolling pin to obtain 1 3/4 cups. Add melted butter and sugar and combine well. Press onto bottom and 2/3 up the sides of the springform pan. Place in oven for 10 minutes or golden. Remove the springform from the oven and allow to cool, about 10 minutes.
Reduce oven temperature to 325°F.
Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate through the foil. Place in the bottom of a large roasting pan and set aside.
Pour 6 tablespoons sugar in a shallow 8-inch diameter clad saucepan. Shake pan to create an even layer of sugar. Place on medium to medium-low heat and allow sugar to melt into a light golden caramel. This will take some time so be patient. When part of sugar is starting to melt, shake pan or stir to ensure an even melting. NOTE: see below for alternate method for this step.
When nearly all sugar has melted add the bourbon and cook for 2 minutes to burn off the alcohol. Add the butter and salt and stir to combine. Add chopped apples. Caramel will cling to apples which is normal. Keep stirring on low medium heat until apples are fully soft and caramel has melted.
Remove from heat and add cinnamon and vanilla extract. Stir. Transfer into springform pan and set aside.
Beat cream cheese and sugar on lowest speed using a stand mixer or a handheld mixer until no lumps remain. Scrape bowl as needed. Add 1 egg at a time on low speed waiting for previously added egg to be fully incorporated. Scrape bowl and between additions.
Add egg yolk, sour cream and vanilla extract and mix well. Pour batter onto apples in springform pan.
Use a kettle to pour 2-inches of water into the roasting pan around the foiled springform pan and place ensemble in the oven. Bake until center of cake no longer trembles when tapping sides of pan, about 1 1/2 to 2 hours.
Allow to cool at room temperature for 30 to 45 minutes and refrigerate overnight uncovered as plastic film will cause the cheesecake to sweat.
In a non-stick saucepan, heat the bourbon over medium heat to burn off the alcohol, about 2 to 3 minutes. Add the remaining ingredients and bring to a boil excluding pecans. Boil for 3 minutes ensuring that mixture will not boil over. Remove from heat and stir in pecans. Allow topping to completely cool.
Meanwhile, run a sharp knife around the inside edge of cheesecake. Use a cake releaser or same sharp knife to release the cheesecake from the bottom of the springform pan. Transfer to a pedestal or cake plate.
Spoon bourbon praline pecan topping onto the top of the cheesecake. Serve at room temperature.