Pinterest pin image for Apple Bottom Bourbon Pecan Cheesecake

Apple Bottom Bourbon Pecan Cheesecake

Many Southern desserts incorporate liquors, bourbon being a favorite, as many sweets are absolutely elevated with the addition of bourbon.

close up of a slice of Apple Bottom Bourbon Pecan Cheesecake

All images and text ©Jenny DeRemer for Not Entirely Average, LLC

Apple Bottom Bourbon Pecan Cheesecake

What Is The Best Way To Make A Pecan Bourbon Cheesecake?


Desserts that pair well with bourbon naturally make the best foundations for desserts that bake up well with bourbon. Bourbon as an ingredient that is! And my version of a Southern bourbon praline cheesecake is easy enough for the beginner cheesecake baker.

The best way to make a pecan bourbon cheesecake is to incorporate the bourbon in the bottom and top layers of the dessert rather than within the cheesecake batter itself. You read that right. Cheesecake aficionados appreciate the classic they’ve come to love without culinary meddling. When bourbon is used to enhance the sweet layers though, Apple Bottom Bourbon Pecan Cheesecake quickly becomes a bourbon-rich and decadent Southern dessert!

This beginner cheesecake has four unique layers.
1st Layer! Graham cracker crumbs or ginger snaps are used to create layer number one, a basic graham cracker crust.

2nd Layer! Layer number two is for all of you apple pie lovers! Granny Smith apples are softened in a quick homemade stove top caramel with bourbon added for depth of flavor.

3rd Layer! Room temperature cream cheese, sour cream, eggs and egg yolk will make up the creamy cheesecake filling sweetened only with sugar and vanilla. These layers will be baked in a low oven in a large roasting pan in a water bath.

4th Layer! Layer number four is assembled 24 hours later and well after the cheesecake has been baked and chilled overnight. Think pecan pie cheesecake with sweet pecans enveloped in a bourbon brown sugar topping.

a whole Apple Bottom Bourbon Pecan Cheesecake

My version of a Southern bourbon praline cheesecake is easy enough for the beginner cheesecake baker…yup!

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese, eggs, and sugar. There is no real in between – people either love cheesecake or they snub it.

For the cheesecake connoisseur, he who is considered to have superior taste where this torte of baked sweet cheese is concerned, I am not changing a thing. That is to say, the custard-ish middle you have known all of your sugared life is the same as always; a rich and decadent splurge.

What I am manipulating are both the bottom and top layers. By combining bourbon with brown sugar and apples to make a caramel bourbon apple pie bottom, the flavor and aroma of the bourbon is quite striking. It does however, assume a sweet and nutty profile versus something strong and “feisty.”

The same applies for an otherwise blasé pecan topping. Pièce de résistance praline pecans are kicked up a notch when combined with bourbon and heavy cream resulting in a sweet and buttery crowning jewel of a bite!

Bourbon is strong flavored. It partners very well with sugar. In turn, sugar takes on a buttery flavor when caramelized with bourbon, so working in tandem they really are a match made in heaven. Many desserts are just made better with the addition of bourbon.

If a bourbon cheesecake does not sound appealing in the least to you, simply omit the bourbon from the apple and pecan layers. Simple. This recipe is designed to taste spectacular with or without the addition of bourbon. On occasion, I have replaced bourbon with amaretto and had the recipe turn out extraordinary.

Do You Have What’s Needed To Make Apple Bottom Bourbon Pecan Cheesecake? Check The List!

for the cookie crust
graham crackers or gingersnaps
unsalted butter
granulated sugar

for the bourbon caramel apple pie layer
Granny Smith apples
good quality bourbon
granulated sugar
unsalted butter
salt
cinnamon
vanilla extract

for the creamy cheesecake filling
2 packages cream cheese
granulated sugar
eggs
full fat sour cream
vanilla extract

for the bourbon praline pecan topping
light or dark brown sugar
good quality bourbon
heavy cream
unsalted butter
salt
vanilla extract
pecan halves

How This Recipe Came About…

To me, this is just genius. Seriously! The autumn comfort of apple pie, the Thanksgiving crunch of pecan pie, salted caramel, and good old cheesecake all in one dessert. Well why the heck not?

Bourbon praline sauces have been decking out Southern desserts for decades. To add it to the top of a sweet cheesecake is just common sense 😉 But the layer of softened apples swathed in sweet caramel tinged with a good quality bourbon? That my friends is just an extra. And why not?

I was playing around with an idea for an apple and shortbread tart. Honestly, the task was more about breaking in my new springform pan than it was about dessert. But once I was in knee-deep, I began to envision the quality my tart could assume if I were to add bourbon to my apples during the softening process.

The recipe took a spin from there in that the idea for a praline topping caught my fancy. I’d had a gorgeous praline sauce studded with pecan pieces atop a Kentucky bourbon cheesecake some years back.

Praline just sounded correct for this tart. Or did I prefer to make the cheesecake and add the bourbon caramel apple pie bottom to the cheesecake? This really was a “which came first” kind of recipe, I promise.

above photo of a slice of Apple Bottom Bourbon Pecan Cheesecake

Can Kids Eat A Dessert That Contains A Small Amount Of Alcohol?

The answer is yes for the purposes of THIS RECIPE. Why? Because of the way in which I am instructing you to ‘burn the alcohol off’ before incorporating it into the remaining ingredients.

This process will make the alcohol by volume very, very miniscule not to mention we are ONLY talking a few tablespoons before burn off to begin with.

Is Cheesecake Actually Cake Or Pie?

So, the culinary classification here is going to cause me some cranky emails I already know. And it’s okay, because I am with you – I don’t really know how to refer to a cake made of cheese that solely by ingredient attributes does NOT meet the definition of a cake! This is where you send me the cranky email regarding the semantics of Boston Cream Pie and Cheesecake!

Because the singular source of leavening in this bake is based on eggs, is it then a torte? Hey, while you ponder that, consider this. Most every cheesecake consists of a crust which is assembled and baked separately. Combine that fact with a soft middle which is assembled without the use of flour, and you could reasonably argue that cheesecake is really a custard pie.

Are the wheels in your brain cranking yet? Do you really care? Is your thought urgently straying back to bourbon and apples and pecans and CHEESECAKE? Yeah mine, too! Onward…

fingers pulling a caramel pecan from the top of a whole Apple Bottom Bourbon Pecan Cheesecake

What Is The Best Bourbon To Use For Baking And Cooking?

To ‘complement’ or ‘contrast’ is the question needed to begin this dialog. When bourbon is used to complement, the flavors of both bourbon and food merge convincing the palette that it has just tasted a perfect match. When bourbon compliments, you should have difficulty knowing where the flavor of the food ends and the flavor of the bourbon begins.

However, when bourbon is used to contrast, nuanced flavors in the bourbon itself or nuanced flavors in the food it is paired with emphasize a very desirable yet unexpected flavor. Lower-proof bourbons pair well with delicate foods like seafood or vegetables. Because bourbon can assume an array of flavors from fruit and caramel, to cloves and tobacco, it’s immediately apparent upon first bite why these nuances are so exciting.

Three complimentary dessert bourbons for sipping, baking with, and purchase; click any image for details.

For the purposes of this pecan cheesecake recipe, look for a high quality complementary dessert bourbon. The perfect dessert pairing bourbon should posses figgy notes. This will elevate the apples as well. Flavors of hazelnut, toffee, and toasted oak are present in complementary dessert bourbons.

A versed liquor store owner will be able to get you answers on bourbons from their bourbon rep. Alternatively, reaching out to bourbon distillers directly may score you some additional tasting notes, swag, and recipes. I have attached above links to three of my favorites for this recipe, and for drinking!

a whole Apple Bottom Bourbon Pecan Cheesecake

How To Make Apple Bottom Bourbon Pecan Cheesecake?

Really, beyond the lengthy list of ingredients lies a very easy method for a cream cheese pecan pie cheesecake recipe or Kentucky bourbon pecan pie recipe, however you’d like to consider it.

You do need to take into account the overnight chill when planning to make this to serve for a special occasion. The step must not be skipped due to the weight of the cheesecake atop the soft apple pie layer. Cutting into it before it’s had time to firm up will cause the remaining sides to collapse.

Springform pans for a successful Apple Bottom Bourbon Pecan Cheesecake…and every other cake you bake in a springform, click images for details.

You will need a 9-inch springform pan. A 10-inch springform will also work for this method but you must add additional graham crackers for the crust to equal 2 cups. If using a 10-inch springform you must also check the cheesecake for doneness beginning at 1 1/4 hours.

Pro tip #1: once the cheesecake is fully baked and no longer jiggles when tapped, allow it to cool for a full 30 to 45 minutes before placing into the refrigerator for 24 hours, uncovered. The 30 to 45 minutes on the counter for a SLOW cooldown prevents the cheesecake from cracking.

Pro tip #2: regarding melting sugar for the bourbon caramel apple pie layer; I was contacted by a reader who was meeting challenges getting her sugar melted without it becoming grainy. It seemed shaking the pan (per my instruction in the recipe card) exacerbated the issue and the addition of the bourbon basically rendered it unusable. As an alternate method to this step, if you find you are having an issue with the sugar becoming grainy, per Alexa and Linda, readers of Not Entirely Average from Chicago, Illinois,

Melt 6 tablespoons of sugar, slowly.  Once it becomes syrupy, add room temperature butter and whisk vigorously so that the sugar mixture does not separate. Then add room temperature bourbon and whisk again. Continue with the recipe as indicated in the recipe card.

above photo of a whole Apple Bottom Bourbon Pecan Cheesecake

Modifying The Norm To Make It Not Entirely Average…

As we approach autumn, I am channeling fall comfort recipes to include apples and pumpkin and chocolate. Modifying this recipe to make it not entirely average is VERY EASY.

  • To achieve a pumpkin element for a bourbon pecan pumpkin cheesecake, swap out the bourbon apple pie layer for a bourbon pumpkin pie layer using a favorite pumpkin pie recipe. The pecan topping for cheesecake does not change, so continue with the praline topping recipe as specified.
  • Combining a 4 to 6 ounces of semisweet chocolate chips to the bourbon pecan praline would yield a seriously chocolatey spin on a bourbon chocolate pecan dessert topper. This achieves a chocolate bourbon pecan cheesecake. In a small separate non-stick pot, heat 3 tablespoons of bourbon over medium heat until steamy, about 8 to 10 minutes. Add the heavy cream to the bourbon and heat through. Place the semi sweet chips in a bowl and pour the bourbon cream mixture over the chips, whisking until the chocolate is melted and very smooth. Continue with the praline topping recipe as specified.
  • Maple is a fantastic fall flavor profile often overlooked. For a maple butter pecan cheesecake or maple caramel pecan cheesecake, add 2 teaspoons of real maple extract to the heavy cream as it’s heating. Continue with the praline topping recipe as specified.

What Main Dish Works Best When Planning To Serve Apple Bottom Bourbon Pecan Cheesecake?

I am just going to say it. For starters, I bake and serve this at both Thanksgiving and Christmas. I realize it’s a heavier ending to an already large meal, but it’s seasonally appropriate.

Aside from the turkey or the tenderloin roast, consider my Pork Scaloppine with A Warmed Tomato Ginger Sauce, my Herb Crusted Pork With Zinfandel Reduction, or my Fork Tender Beef Tips In An Outstanding Herb Pan Sauce.

Think hearty and flavorful main dishes when planning to serve this king of Southern desserts!

close up of a slice of Apple Bottom Bourbon Pecan Cheesecake

Does Apple Bottom Bourbon Pecan Cheesecake Have To Be Made Ahead?

As I mentioned previously, you must allow a 24 hour refrigeration time from the bake to being able to cut into and serve this dessert. If I am honest, I assemble and bake this cheesecake and allow 48 hours. WHY?? I want that PERFECT edge when I make my cuts.

If time allows, space in your fridge permits, and you can manage to keep your fingers out of the end result while waiting, assemble and bake the cheesecake. Refrigerate for 24 hours and then make the bourbon praline topping. Run a sharp knife backwards around the inside of the springform pan and the cheesecake but do not remove the form.

Once the bourbon pecan praline sauce is completely cooled, spoon it over the top of the cheesecake while still in the springform pan. Place back into the fridge for an additional 24 hours. When ready to serve, again use the back of a sharp knife and run the perimeter to loosen the cake before unhinging the springform.

How To Serve Apple Bottom Bourbon Pecan Cheesecake?

Oh c’mon! Reach for that beautiful cake pedestal of your grandmothers. This dessert warrants the fancy cake knife, too!

To release the cheesecake from the base of the springform pan, use the TIP and SHARP EDGE of a cake releaser and loosen the edge all the way around.

a cake releasing tool

A cake releasing implement. I never knew I needed this until I owned it! Test your cake for doneness and use the edge to release bakes such as this cheesecake from the springform pan bottom before serving. Click image for pricing.

This step is made 100% easier if you spray-coat the inside and bottom of your springform pan heavily BEFORE assembling any part of the cheesecake with a baking spray. And remember, baking spray is different than cooking spray.

I know some bakers like to use parchment to line the bottoms of their springforms, however I personally feel that parchment makes my crust soggy…downright wet. I absolutely avoid parchment and use a cake releasor or the TIP of a back of a knife.

close up of a slice of Apple Bottom Bourbon Pecan Cheesecake

A Pro Tip For Serving Cheesecake From The Form Bottom…

Now, if removing the cheesecake is simply not an option, use this tip to serve directly from the form bottom. Slicing and serving will be a “piece of cake” free from slippage!

  • Take about 1/4 cup of peanut butter and place the whole big dollop on a pretty cake plate.
  • Center the cheesecake with bottom attached over the cake plate and set it down. The peanut butter is going to be a sort of ‘glue.’
  • Shimmy the cake gently to allow the form bottom to sufficiently rest atop the cake plate and eliminate any and all gaps between the form bottom and the cake plate.
  • Cover the cake loosely with plastic and place the entire ensemble in the refrigerator to allow the peanut butter to get cold and to harden.

If You Like This Recipe…

…you might also like:

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close up of a slice of Apple Bottom Bourbon Pecan Cheesecake

Apple Bottom Bourbon Pecan Cheesecake

Many Southern desserts incorporate liquors, bourbon being a favorite, as many sweets are absolutely elevated with the addition of bourbon.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 1 hour 20 minutes
Cook Time: 2 hours
Chilling Time: 1 day
Total Time: 1 day 3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie, apple pie cheesecake, baked cheesecake, baking, Bourbon, bourbon apple pie cheesecake, bourbon pecan praline cheesecake, cheesecake, christmas dessert, classic cheesecake, cream cheese cheesecake, dessert, pecan pie, Praline, thanksgiving dessert
Servings: 8 servings (12 if smaller slices)
Calories: 860kcal
Cost: $1.51 per serving

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.

Equipment

  • 9-inch non-stick springform pan
  • shallow clad saucepan about 8-inch diameter
  • stand mixer or electric hand mixer
  • small non-stick sauté pan

Ingredients

Ingredients for Apple Bottom Bourbon Pecan Cheesecake

    for the cookie crust

    • 1 3/4 cups graham crackers may substitute gingersnaps
    • 6 tablespoons unsalted butter melted
    • 1 tablespoon granulated sugar

    for the 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

    for the creamy cheesecake filling

    • 2 (8oz) packages cream cheese softened to room temperature
    • 3/4 cup + 2 tablespoons granulated sugar
    • 3 large eggs
    • 1 large egg yolk
    • 1 cup sour cream full fat
    • 2 teaspoons vanilla extract

    for the bourbon praline pecan topping

    • 1/2 cup brown sugar light or dark
    • 3 tablespoons bourbon
    • 3/4 cup heavy cream
    • 4 tablespoons butter
    • 1/4 teaspoon salt
    • 1 tablespoon vanilla extract
    • 1 1/2 cups pecan halves

    optional

    • whipped cream

    Instructions

    The Method

      for the cookie crust

      • 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.

      for the bourbon caramel apple pie layer

      • 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.

      for the creamy cheesecake filling

      • 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.

      for the bourbon praline pecan topping

      • 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. 

      if you experience any blemishes or nicks while transferring the cheesecake

      • Use a can of fresh dairy whipped cream just before serving to add rosettes or a streamline to cover those blemishes. Continue with spooning bourbon praline pecan topping onto the top of the cheesecake.

      Notes

      Plan Ahead:
      Cutting into it the cheesecake before it’s had the 24 hour chill time to firm up will cause the remaining sides to collapse.
      Correctly Sized Equipment:  
      I specify a 9-inch springform pan. A 10-inch springform will also work for this method but you must add additional graham crackers for the crust to equal 2 cups.
      If using a 10-inch springform you must also check the cheesecake for doneness beginning at 1 1/4 hours.
      Pro tip #1: once the cheesecake is fully baked and no longer jiggles when tapped, allow it to cool for a full 30 to 45 minutes before placing into the refrigerator for 24 hours, uncovered. The 30 to 45 minutes on the counter for a SLOW cooldown prevents the cheesecake from cracking.
      If removing the cheesecake from the springform pan bottom is simply not an option:
      Serve directly from the form bottom free from slippage by
      • Take about 1/4 cup of peanut butter and place the whole big dollop on a pretty cake plate.
      • Center the cheesecake with bottom attached over the cake plate and set it down. The peanut butter is going to be a sort of ‘glue.’
      • Shimmy the cake gently to allow the form bottom to sufficiently rest atop the cake plate and eliminate any and all gaps between the form bottom and the cake plate.
      • Cover the cake loosely with plastic and place the entire ensemble in the refrigerator to allow the peanut butter to get cold and to harden.
      Pro tip #2: regarding melting sugar for the bourbon caramel apple pie layer as an alternate method to this step, 
      • Melt 6 tablespoons of sugar, slowly.  Once it becomes syrupy, add the room temperature butter and whisk vigorously so that the sugar mixture does not separate. Then add room temperature bourbon and whisk again. Continue with the recipe as indicated in the recipe card.

      Nutrition

      Serving: 1serving | Calories: 860kcal | Carbohydrates: 91g | Protein: 8g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 321mg | Potassium: 448mg | Fiber: 8g | Sugar: 70g | Vitamin A: 1377IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 2mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.

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      Recipe Rating




      14 Comments

      1. My husband is a BIG Bourbon fan as well as a cheesecake fan so this caught my eye from last week’s party and featuring when this week’s opens up!

        1. Carol, I am beholden to you – thank you! This cheesecake is a cinch, it just requires time. It is often the centerpiece of my dessert table during the holidays. Let me know how you do with it!! x-Jenny

      2. Your Bourbon Pecan Cheesecake looks fantastic! We are featuring your post on Full Plate Thursday,548 this week. Thanks so much for sharing with us and hope to see you again soon!
        Miz Helen5 stars

        1. Miz Helen, am I going to have to start paying rent for all of the “parking” I am doing over at your place?? 🙂 Thank you. Thank you for continuing to consider me for your parties and pages – x-Jenny

      3. This looks like an incredibly rich and delicious dessert. It really is beautiful. Pinned. Thanks for sharing at the What’s for Dinner party. Hope to see you there next week!! Have a lovely week.

      4. This looks amazing and I am going to make it for a birthday dinner soon. My question is can it be made ahead and frozen to transport?
        Thank you

        1. Linda, yes to being made ahead and frozen. I have done it and this is what I did:

          follow through with every single step on the recipe card INCLUDING chilling in the fridge for 24 hours. Do not add the praline topping. At this point, remove from the fridge and gently loosen the springform. Be sure you are able to run a knife all the way around. Now tighten the springform right back up. Cover first with plastic film across the surface of the cake making sure to push out any air pockets, then foil UNDER and OVER the entire springform. Freeze. Prepare the praline topping separate and place into a plastic container with a tight-fitting lid. Transport. The cheesecake will require 10 to 12 hours in the refrigerator to thaw. Remove the foil and gently remove the plastic film. Loosen the springform and add the praline pecan topping.

          I so hope the birthday boy or girl recognizes what a special birthday cake this is that you’ve assembled in their honor! Do enjoy and please let me know how you got on with it! x – Jenny

          1. Thank you so much Jenny. This cake is actually for 3 adult birthdays that we celebrate together in September or October, depending on schedules every year. We live in Mississippi and go to Georgia for the celebration. I take dinner and cake or dessert frozen so I don’t have to spend much time in the kitchen. This will be perfect.
            Thanks again! Stay safe and well.

            1. Linda, this sounds lovely. And I agree, I think the cheesecake would be a wonderful treat for you and your family and friends! Hollar if you run into trouble – my ears are always on!

      5. I made this for a co-worker’s birthday today. Oh my… They all think I’m some amazing cook now because of you!!! This was the absolute BEST!!!!! Thank you!5 stars

        1. Nicole, your message MAKES ME SOOOOOO HAPPY! It’s not a challenging recipe, but it is a long one. The payout is tenfold though, wouldn’t you agree? I am so happy to know that YOU are now a ROCKSTAR in your coworkers eyes! I hope the boss took note! x – Jenny

      6. We are having a problem with melting the sugar. Only a little starts melting and turning golden, and it starts to harden. All the shaking and stirring seem to make a difference. Will the caramel be smooth or like bits of praline? Please give some tips on the sugar/caramel.

        1. For readers who will see this comment, Linda and I have had many emails back and forth regarding the challenges of melting sugar. It is because of Linda and her daughter Alexa, that I have updated the recipe card and added to this post for an alternate method to this particular step. Linda, I want to thank you and Alexa for sharing because had it not been for your comment, I’d have never spoken with my chef friend Robert to arrive at adding an alternate method for melting sugar for this cheesecake. THANK YOU!