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Bourbon Pecan Caramel Cheesecake

Bourbon Pecan Caramel Cheesecake


1 ½ cups graham cracker crumbs

¼ cup sugar

6 tablespoons butter, room temperature

6 (8-ounce) packages cream cheese, room temperature

1 ½ cups sugar

1 ½ teaspoons vanilla extract

Pinch of salt

6 large eggs

¾ cup purchased salted caramel sauce, such as Jeni’s Splendid Ice Cream’s Salty Caramel Sauce or cook’s preference, divided use

2 tablespoons bourbon

12 pralines, chopped


Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and butter in the bowl of a food processor or stand mixer. Blend until crumbs stick together. Press crumbs onto the bottom of a 10-inch springform pan with 3-inch-high sides. If an outer edge of crust is desired, press crumbs up 2 inches on the sides. Bake crust for 10 minutes. Cool.

Reduce oven temperature to 300 degrees. In the bowl of a mixer with a paddle attachment, mix cream cheese until soft. Add the sugar, vanilla, and salt; mix on low until very smooth. Remove the bowl from the mixer; scrape the sides of the bowl. Return the bowl to the mixer. Slowly add eggs just until blended, stopping occasionally to scrape sides of the bowl. Carefully add and fold ½ cup of salted caramel sauce and bourbon into the mixture. Pour batter into crust.

Wrap foil around the outside of the cheesecake pan. Place a sheet tray or larger pan underneath the wrapped cheesecake. Slowly add water to the pan to create a water bath approximately 2 inches deep.

Carefully place the cheesecake in the oven. Bake until its center is set and the rest of the cake has a uniform jiggle, at least 50 minutes.

Start checking the cake after 30 minutes. If the top gets too dark, gently cover with foil. Remove cake from the oven as well as the water bath pan. Cool to room temperature, and then cool completely in the refrigerator. When ready to remove from the pan, gently run a knife around the outside edge of the cheesecake and unlock the springform. Cover the top with ¼ cup of caramel sauce and chopped pralines. Cut and serve from the bottom pan or carefully slide a cardboard cake circle underneath.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?