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Whisky Pecan Cheesecake

Whisky Pecan Cheesecake

Total Time:

1hrs 30mins

Prep:

20mins

Cook:

1hrs 10mins

Skill Level:

Easy

Ingredients

  • Crust:
  • ¾ cup graham cracker crumbs
  • ½ cup pecans, finely chopped
  • ¼ cup butter, melted
  • ¼ cup brown sugar
  • pinch of salt
  • Filling:
  • 3 x 8-oz bars cream cheese
  • 1 cup brown sugar
  • 2 Tbsp. cornstarch
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 3 eggs
  • ¼ cup whisky (Alberta Premium Canadian Whisky)
  • 1 tsp. vanilla
  • ½ cup sour cream
  • Caramel Topping:
  • ¼ cup butter
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 1 tsp. cinnamon
  • 1 ½ cup pecan halves
  • Pinch of salt
  • 2 Tbsp. whisky (Alberta Premium Canadian Whisky)

How to Make It

1.

Preheat oven to 350 degrees F.

2.

In a food processor add all the ingredients for the crust, pulse until crumbly. Press into greased 8-inch spring-form pan.

3.

Beat cream cheese until creamy, add brown sugar, spices and cornstarch until fluffy.

4.

Beat eggs in one at a time, do not over mix.

5.

Fold in whisky, vanilla and sour cream.

6.

Pour into pie crust and place spring-form on a baking sheet and place in the oven.

7.

Bake cake for 60-70 minutes or until middle is set. Turn off oven and leave the cheesecake in with the door closed for an hour.

8.

In a small saucepan melt butter and sugar and cook for 3-5 minutes until bubbly.

9.

Stir in cream, cinnamon and salt, take off heat and add the whisky and pecans. Cool completely.

10.

Release cheesecake from spring-form and add pecan caramel topping.

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