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Bourbon Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
3/4 c graham cracker crumbs
1/3 c finely chopped toasted pecans (about 1 1/3 oz.)
5 tbsp unsalted butter, melted
3 tbsp firmly packed dark brown sugar

Streusel:
1/3 c firmly packed dark brown sugar
2 tbsp all-purpose flour
1 tbsp well-chilled unsalted butter, cut into pieces
1 c finely chopped toasted pecans (about 4 ounces)

Filling:
4 8-oz packages cream cheese, room temperature
3/4 c firmly packed dark brown sugar
2 tbsp cornstarch
6 large eggs
1/4 c whipping cream, room temperature
1/4 c bourbon

Chopped toasted pecans



Recipe



Crust:
Preheat oven to 425ºF. Mix all ingredients in small bowl. Press mixture onto bottom of 10-inch springform pan. Set aside.

Streusel:
Mix sugar and flour in bowl. Cut in butter until mixture resembles coarse meal. Mix in pecans.

Filling:
Using electric mixer, beat cream cheese with sugar in large bowl until smooth. Mix in cornstarch. Blend in eggs one at a time. Stir in whipping cream and bourbon.

Pour half of filling over crust. Sprinkle streusel over. Cover with remaining filling. Pull knife through filling to swirl streusel. Bake 15 minutes at 425ºF. Reduce oven temperature to 225ºF. Bake until center is firm, about 45 minutes (cake may crack during baking). Transfer to rack and cool completely. Cover and refrigerate overnight.

Run sharp knife around sides of cheesecake. Release pan sides. Slice cheesecake into wedges. Spoon sauce over each piece; sprinkle with nuts.

Sauce:
1/4 c (1/2 stick) unsalted butter
2/3 c firmly packed dark brown sugar
1/4 c whipping cream
1/4 c bourbon

Melt butter in heavy small saucepan over low heat. Add sugar and stir until dissolved. Mix in cream and bourbon. Increase heat to medium and simmer 5 minutes, stirring occasionally. Makes about 1 c. Serve warm (sauce will be thin). Makes 10 servings.