Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 3/4 cups firmly packed brown sugar, divided
- 1/2 cup finely chopped toasted pecans
- 6 Tbsp. butter, melted
- 2/3 cup caramel-flavored ice-cream topping
- 4 (8 oz) pkg. cream cheese, softened
- 2 Tbsp. all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 3 Tbsp. bourbon
- Garnish: crumbled pecan pralines
Details
Preparation
Step 1
Preheat oven to 325.
In a small bowl, combine cracker crumbs, 1/4 cup brown sugar, and pecans. Add butter, stirring to mix well. Press cracker mixture into bottom and 1 inch up sides of a 9-inch springform pan. Bake 8 mins; let cool. Pour caramel ice cream topping over bottom of crust.
In a large bowl, combine cream cheese, 1 1/2 cups brown sugar and flour. Beat at medium speed with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in cream and bourbon. Pour mixture over caramel in crust. Bake 1 hour; turn over off, and let stand in oven with door closed 1 hour. Remove from oven. Run a knife around edges of cheesecake to release sides. Let cool completely. Chill at least 8 hours before serving. Garnish with pecan pralines, if desired.
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