Apple Bottom Bourbon Pecan Cheesecake

4.70 from 13 votes
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This Apple Bottom Bourbon Pecan Cheesecake isn’t just dessert—it’s a full-on flavor event. With a tangy cream cheese filling, caramel-kissed apple layer, and a praline pecan topping, it’s got more layers than your family drama at Thanksgiving. The steps are detailed but totally manageable for confident bakers or beginners who read directions like their lives depend on it. Yes, you’ll need a water bath and a little patience, but the payoff is worth every whisk and scrape of the bowl. When you unveil this masterpiece, you’ll be the hero who brought the party to the plate!

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The image features a cheesecake adorned with pecans and caramel sauce, with a slice removed to show its creamy layers. A metal cup filled with pecans and a red apple are also present.

Alright, friends, if you thought cheesecake couldn’t get any more indulgent, meet your new favorite dessert – Apple Bottom Bourbon Pecan Cheesecake! This beauty layers warm bourbon whiskey caramel apple pie filling, a creamy cheesecake center, and a pecan praline topping that will have you asking, “Can I have seconds?” (Spoiler alert: Yes, you can.)

It’s basically the Beyoncé of desserts—show-stopping, flawless, and totally deserving of the spotlight. With smooth creaminess, bold bourbon notes, and a topping that’s as extra as Queen B herself, this cheesecake takes center stage while every other dessert stays in the background. Grab your cream cheese, bourbon, and let’s turn your kitchen into a dessert haven!

This recipe might look fancy, but don’t let that intimidate you—it’s actually pretty forgiving for anyone willing to follow the steps (and maybe have a glass of bourbon while you’re at it, just for support). The crust is a breeze, the caramel apples just require a little patience, and the cheesecake filling comes together in no time. I even offer a shortcut for the pecan praline topping if mastering caramel sugar scares the daylights out of you.

While yes, you’ll need to keep an eye on the water bath and bake with a little love, there’s no need for advanced baking skills here—just good, honest effort. So, whether you’re a newbie baker or an ambitious sweet-tooth enthusiast, this dessert will make you look like a pro without requiring a baking degree! Plus, you’ll get to say “bourbon” and sound sophisticated.


A close-up of a slice of pecan pie cheesecake on a plate, showing layers of creamy cheesecake and rich pecan topping. Crumbly crust pieces are scattered on the plate beside a fork.

The Reason This Cheesecake Puts All Other Desserts in Time Out

  • Relatively Easy for Beginners – If you can follow a few simple steps, you can make this cheesecake. The instructions are straightforward, and even if you’re new to baking, the result will have you feeling like a pastry pro.
  • Pecan Praline Perfection – The bourbon praline topping adds that extra “wow” factor, with caramel, bourbon, and crunchy pecans—who wouldn’t want that over a classic cheesecake?
  • The Bourbon Whiskey Touch – For whiskey lovers, this cheesecake adds just the right amount of warmth and complexity, without being overpowering. It’s the ideal dessert for those who appreciate a boozy kick.
  • It’s a Showpiece – This cheesecake is the Beyoncé of desserts—flawless and destined to steal the spotlight. It’s as much a visual treat as a culinary one.
A wooden plate holds a cheesecake topped with caramel and pecans. A red apple and a red-checkered cloth are in the background.

Here Are the Flavors You’ll Taste in This Dessert

  • Woody Bourbon Whiskey Notes: The bourbon adds a smooth, smoky depth with a rich, subtle warmth that complements the dessert’s sweetness, resonating with those who appreciate fine spirits.
  • Caramel and Vanilla: Buttery caramel and vanilla extract blend together, offering a luxurious sweetness with a delicate vanilla nuance, elevating the overall flavor profile.
  • Nutty, Buttery Pecans: Roasted pecans bring a rich, earthy nuttiness, adding depth and a sophisticated crunch to the topping.
  • Creamy Tang: The cream cheese filling is velvety smooth with a light tang that balances the sweetness and enhances the richness of the dessert.
  • Spicy Warmth: Cinnamon and vanilla add a fragrant, spiced warmth that gives the cheesecake a cozy, refined finish with a touch of elegance.

You Need the Following

A top view of various baking ingredients labeled, including cinnamon, corn starch, different butters, sugar, egg yolk, brown sugar, cream cheese, chopped Granny Smith apples, bourbon, vanilla extract, and more, arranged on a white surface.

Main Ingredient Buying Guide

Cream Cheese – Choose a high-quality brand like Philadelphia for consistent results. Look for blocks, not tubs, as they have less water content. European Readers of Not Entirely Average – This method (the addition of corn starch) compensates for the differences in cream cheese between Europe and America, ensuring the cheesecake sets properly and has that smooth, creamy texture we all love​. My friend Claudiu tested this method with Europe’s softer version of American cream cheese and the method is SOLID.

Recipe Shortcuts

Because I know you’ve got better things to do than babysit a cheesecake, these shortcuts are like your backstage pass to all the flavor without the stress—no one will know you didn’t spend hours perfecting it!

  • Pre-made Crust – Use two pre-made graham cracker crusts to save time. Break them up then press them into your springform pan after combining with melted butter. I skip the sugar in this step as pre-made crusts generally have this added to them already.
  • Praline topping – I have a cheat that I love; actually, my friend Erren shared it with me and it’s genius; canned Dulce de Leche. Add to a saucepan over low heat, warm it gently while thinning it with the bourbon. Stir in your pecans. Allow to mostly cool before pouring over top of the cheesecake. Et viola!
A close-up of a mixing bowl with creamy batter being mixed by an electric hand mixer. A swirl of egg yolk is visible in the batter, creating a contrast between the yellow yolk and the pale mixture. The scene is set on a marble surface.

How To Make This Pecan Praline Cheesecake

Before beginning, gather all ingredients. Make sure your eggs, the egg yolk, the cream cheese, and both the heavy cream and sour cream are at room temperature and/or softened.

A collage of four images showing the process of making a crumb crust. Top left: Whole cookies in a food processor. Top right: Crushed cookies. Bottom left: Crumbs mixed with sugar and melted butter in a bowl. Bottom right: Combined crumb mixture in the bowl.
  1. Pulse graham crackers in the barrel of a food processor or, alternatively, crush in a plastic bag with a rolling pin. The texture should be very fine. Process enough graham crackers to yield 1 3/4 cups.  Add to a bowl. Combine crumbs with melted butter and sugar. Press into the bottom and up the sides of the prepared springform pan. Place in your preheated oven for 10 minutes or golden. Remove and allow to cool while you assemble the apple pie layer.

Recipe Tip

Springform pans can sometimes leak, especially if the fit between the base and sides isn’t perfectly tight. This is particularly true when dealing with buttery crusts or wet batters, as the melted butter or liquid can seep out during baking. Place your springform pan on a foil-lined baking sheet to catch any leaks and add stability during baking.

Four images show the progression of sugar caramelizing in a saucepan on a stovetop. The first image shows white sugar, and each subsequent image shows the sugar melting, turning golden brown, and finally a rich amber.

2. Add 6 tablespoons of granulated sugar to a saucepan. Shake the 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. 

Four-step process of making a caramel apple mixture on a stovetop. Top left: Melting butter and sugar. Top right: Smooth caramel sauce. Bottom left: Adding diced apples. Bottom right: Cooked apples in caramel sauce.

3. When nearly all sugar has melted, remove the saucepan from the heat BRIEFLY to add the bourbon whiskey. Return to the heat and cook for 2 minutes to burn off the alcohol. Add the butter and salt and stir to combine. Add the chopped apples. The caramel will cling to apples which is normal, so just keep stirring on medium heat until apples are soft, and the caramel has melted. Remove from heat. Stir in the cinnamon and vanilla extract.

Four images showing the process of preparing a pie crust. Top left: a graham cracker crust in a pan. Top right: crust wrapped in foil. Bottom left: crust on a baking sheet. Bottom right: the crust filled with beans for blind baking.

4. By now, the graham cracker crust should be mostly cooled. Carefully place the springform pan on 3 layers of aluminum foil and wrap outside of pan. You want to ensure no water can penetrate through the foil. Place in the bottom of a large roasting pan. Transfer the cooked caramel apples into springform pan. I like to use the flat bottom of my measuring cup to gently press the apples down into an even layer. Set the springform ensemble aside while you assemble the creamy cheesecake layer.

A four-panel image showing the steps to make a batter. Top left: Cream and mixer in a bowl. Top right: An egg added. Bottom left: Egg, flour, and spices in the batter. Bottom right: Batter smoothly mixed.

5. Beat cream cheese, sugar, and corn starch on lowest speed using a stand mixer or a handheld mixer until no lumps remain. Scrape bowl as needed. Add the eggs one at a time, mixing on low speed and ensuring each egg is fully incorporated before adding the next. Scrape bowl and between additions. Add egg yolk, sour cream and vanilla extract and mix well.

A glass pitcher pours water into a metal baking pan, which holds a round cake tin wrapped in aluminum foil. The setup is on a marble countertop, suggesting a water bath for baking.

A bain-marie is a water bath used in cooking and baking to apply gentle, even heat. It involves placing a dish in a larger pan filled with hot water, which prevents overheating and maintains moisture. This method is often used for delicate recipes like custards, cheesecakes, or melting chocolate.

Two pictures of a cheesecake: the left image shows it in a pan wrapped in aluminum foil on a baking sheet, while the right image shows it cooling on a wire rack, both on a marble surface.

6. Pour the batter over apples. Place the roasting pan with the cheesecake on an oven rack extended halfway out. Carefully pour about 2 inches of hot water into the roasting pan around the foiled springform pan to create a bain-marie. Gently push the oven rack back into place to avoid splashing the water. 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; plastic film will cause the cheesecake to sweat.

A four-step process of making pecan pie filling: butter and sugar in a saucepan, melting ingredients, incorporating pecans, and pouring the mixture into a pie crust on a marble surface.

7. 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.

A close-up of a pecan pie cheesecake on a wooden board. The cheesecake has a crumbly crust and is topped with a glossy layer of caramel and pecans. A red and beige cloth is partially visible in the background.

8. 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. Use a large, flat spatula to carefully lift and transfer the cheesecake onto a serving platter, pedestal, or cake plate. Some bakers prefer gently sliding the cheesecake onto their hand (supporting the base) and then onto the serving platter. Spoon bourbon praline pecan topping onto the top of the cheesecake. Serve at room temperature. 

Recipe Tip

If removing the cheesecake from the springform base feels risky, you can leave it as is. Before transferring it base and all, apply a non-slip pad, a dollop of thick frosting, or even peanut butter to the cake plate. This will create friction between the springform base and the plate, keeping everything secure. Nobody but you will be the wiser!

Close-up of a creamy cheesecake with a graham cracker crust. The top is covered with a glossy layer of chopped pecans and caramel sauce. A slice is cut out, revealing the rich interior. A striped cloth is partially visible in the background.

Make Ahead and Storage Instructions

This cheesecake must be made ahead to allow for 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 and only a well-chilled cheesecake allows for precise cuts.

Store the wrapped cheesecake in the refrigerator for up to 5–7 days. For longer storage, wrap the cheesecake in a layer of plastic wrap and aluminum foil or place it in an airtight container before freezing. It can be frozen for up to 2–3 months. Thaw overnight in the fridge before serving. This ensures the cheesecake stays fresh and maintains its flavor and texture.

The image features a cheesecake with a thick graham cracker crust, topped with chopped pecans and a glossy caramel sauce. The dessert is partially sliced, showing its creamy interior.
4.70 from 13 votes

Apple Bottom Bourbon Pecan Cheesecake

Rich bourbon pecan cheesecake layered with caramel apples, creamy cheesecake, and a decadent praline topping. Perfect for every celebration!
Prep: 1 hour 20 minutes
Cook: 2 hours
Chilling Time: 1 day
Total: 1 day 3 hours 20 minutes
Servings: 12 servings
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Equipment

  • 9-inch non-stick springform pan
  • roasting pan minimum 3-inches deep and large enough to fit the springform pan inside with room on all sides

Ingredients 

for the cookie crust

  • 1 ¾ 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
  • ¾ cup + 2 tablespoons granulated sugar
  • 1 1/2 tablespoons corn starch
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup sour cream, full fat
  • 2 teaspoons vanilla extract

for the bourbon praline pecan topping

  • ½ cup brown sugar, light or dark
  • 3 tablespoons bourbon
  • ¾ cup heavy cream
  • 4 tablespoons butter
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 ½ cups pecan halves

optional

  • whipped cream, for serving

Instructions 

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.
  • Pulse graham crackers in the barrel of a food processor or, alternatively, crush in a plastic bag with a rolling pin. The texture should be very fine. Process enough graham crackers to yield 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 on a lined baking sheet to prevent leaks and place in oven for 10 minutes or golden. Remove the springform from the oven and allow to cool.
    1 ¾ cups graham crackers, 6 tablespoons unsalted butter, 1 tablespoon granulated sugar
  • Reduce oven temperature to 325°F.
  • Once cooled, 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.
    6 tablespoons granulated sugar
  • When nearly all sugar has melted, remove the saucepan from the heat BRIEFLY to add the bourbon. Return to the heat 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.
    4 tablespoons unsalted butter, 2 tablespoons bourbon, pinch salt, 4 or 5 extra large Granny Smith apples
  • Remove from heat and add cinnamon and vanilla extract. Stir. Transfer into springform pan. Use the flat bottom of a measuring cup to press the apples into an even layer. Set aside.
    2 teaspoons cinnamon, 2 teaspoons vanilla extract

for the creamy cheesecake filling

  • Beat cream cheese, sugar, and corn starch 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.
    2 (8oz) packages cream cheese, ¾ cup + 2 tablespoons granulated sugar, 1 1/2 tablespoons corn starch, 3 large eggs
  • Add egg yolk, sour cream and vanilla extract and mix well. Pour batter onto apples in springform pan.
    1 large egg yolk, 1 cup sour cream, 2 teaspoons vanilla extract
  • 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.
    ½ cup brown sugar, 3 tablespoons bourbon, ¾ cup heavy cream, 4 tablespoons butter, ¼ teaspoon salt, 1 tablespoon vanilla extract, 1 ½ cups pecan halves
  • 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 chilled or at room temperature and offer freshly whipped cream if desired.

Notes

Plan Ahead: Cutting into 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.
Cheesecake is fully baked when it no longer jiggles when tapped, allow it to cool for a full 30 to 45 minutes before placing it into the refrigerator for 24 hours, uncovered. The 30 to 45 minutes on the counter for a SLOW cooldown prevents the cheesecake from cracking. As a rule, I go a full hour.
If removing the cheesecake from the springform base feels risky, you can leave it as is. Before transferring it base and all, apply a non-slip pad, a dollop of thick frosting, or even peanut butter to the cake plate. This will create friction between the springform base and the plate, keeping everything secure. Nobody but you will be the wiser!

Nutrition

Serving: 1serving | Calories: 577kcal | Carbohydrates: 62g | Protein: 5g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 200mg | Potassium: 299mg | Fiber: 5g | Sugar: 48g | Vitamin A: 918IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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, Southern
Servings: 12 servings
Calories: 577
Keyword: apple pie cheesecake, bourbon apple pie cheesecake, bourbon pecan praline cheesecake
Like this recipe? Leave a comment below!
The image features an Apple Bottom Bourbon Pecan Cheesecake with chopped pecans and a caramel glaze. A slice is slightly separated from the whole, revealing the rich filling and thick graham cracker crust.

Frequently Asked Questions

How do I remove a cheesecake from the springform pan without breaking it?

After the cheesecake has cooled, carefully loosen the springform pan’s sides. If it’s stubborn, use a butter knife to gently run along the edges. If you’re worried about sticking, leave the cheesecake on the base.

Why does my cheesecake crack?

Cracks in a cheesecake can occur if it is overbaked or if it cools too quickly. To prevent this, make sure to bake the cheesecake in a water bath (bain-marie) and allow it to cool slowly at room temperature before refrigerating.

How do I serve my cheesecake without it slipping off the plate?

If you want to transfer a cheesecake still on its springform base to a cake plate, place a non-slip pad, thick frosting, or even peanut butter under the base before setting it down. This creates friction and keeps the cheesecake stable.

About Jenny deRemer

I am a Charleston, South Carolina-based culinary novice, an ardent authority on all things travel, a designer by trade, and the creator of Not Entirely Average. I have a weakness for farmers' markets, delight in adventures way off the beaten path, enjoy documenting my many moods through photography, and have been known to conquer the occasional yard sale with gusto!

4.70 from 13 votes (8 ratings without comment)

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22 Comments

    1. Renee, my gosh, I am tickled you conquered this cheesecake! It’s as if everything that is amazing about autumn desserts is wrapped into a single perfect slice of momentary bliss. Well, that is my experience with each bite anyway! I hope you and ALL of yours were able to be together for the holiday. Intrigued to see what is on your list for Christmas desserts this year!! xo, xo, xo Jenny ๐Ÿ˜‰

  1. Hi Jenny, I would love to make this cheese cake it looks beyound wonderful. But I am not seeing your three links to your favorite bourbon places. I have read through and not seeing them. What are your recommended bourbons. These sound wonderful flavors of hazelnut and toffee but when I ask our local liquor store they do not have a cue.
    Please advise me.

    Thank you,
    Marj

    1. Marj, thanks so much for reaching out! I think I need to update my text! When it comes to bourbons for cooking and baking, the nuances of each bottle can really transform your dishes. Iโ€™m thrilled to recommend three distinct bourbons that each bring something special to the table.

      Penelope’s Toasted Series is a true adventure in flavor. Each bottle is unique because of the different char levels used during the toasting process, so you’re in for a surprise every time! Whatโ€™s consistent, though, is the depth of vanilla that shines through, adding a lovely complexity. It’s perfect for recipes where you want that extra layer of warmthโ€”like a bourbon glaze for roasted meats or even in a rich bourbon bread pudding.

      For a touch of nuttiness and sweetness, 2BAR Bourbon Finished in Amaretto Barrels is a great choice. The collaboration between 2BAR and the Sons of Vancouver distillery results in a smooth whiskey with hints of vanilla, butterscotch, and cherry, while the amaretto finish brings out a subtle almond-like sweetness. This would be amazing in a dessert like a bourbon pecan pie or in a savory bourbon sauce to top grilled vegetables.

      Finally, if you’re looking for a bourbon that really shines in both baking and cocktails, William Wolf Pecan Bourbon is the one. Infused with natural pecan and maple flavors, it’s bold yet smooth. The pecan flavor is perfect for fall-inspired dishes, like adding a splash to a spiced cake or using it in a bourbon butter sauce for pancakes. I use this one for the cheesecake. Itโ€™s rich, nutty, and just a little indulgent ๐Ÿ˜‰

      I hope this gives you some inspo for the cheesecake. Just remember, no matter what you end up with, know that there are plenty of recipes that use bourbon. It will not go to waste! Jenny

  2. Oh. Emmm. G.
    Wow! This is the best cheesecake Iโ€™ve EVER had and made!!! Wowza! Talk about a trifecta – apple pie โ€œfillingโ€, cheesecake, and bourbon pecan caramel?! ๐Ÿคค Made for Thanksgiving and couldnโ€™t get enough of it. Just finished making 3 for Christmas. So excited to share these beauties with extended family!
    THANK YOU!!!!!5 stars

    1. K, I am speechless….THREE??? Oh. Emmm. G. is right! I receive emails about this cheesecake from readers who make bad decisions to omit, substitute, change up, and generally ‘not follow’ the instructions for this one. Bad idea, as it’s only ‘beginner easy’ if you follow the instructions. So, when I got your kind comment, AND learned that not only had you managed one, let alone THREE cakes, I was elated! Obviously, you followed the recipe!

      I truly hope your guests enjoy the cheesecake and all of your labor is rewarded this Christmas with ooohs, ahhhs, and many, many Blessings! x – Jenny

  3. I already have the complete cheese cake assembled carmel pecan praline and all. I need the cheesecake preserved until I serve it, in 7days. Will freezing it for the next 5 to 6 days completely assembled be a problem?5 stars

    1. Todd, the result post freezing will be fine, it may however haze (crack) the pecan praline to a degree. The taste will not be affected. If you plan to freeze it, make it the single BEST wrap job youโ€™ve ever done! Remove from the freezer 18 to 20 hours before you plan to serve. Let me know how your guests receive it! Jenny

  4. 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!

  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. 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!

  7. 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.

  8. 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?? ๐Ÿ™‚ Thank you. Thank you for continuing to consider me for your parties and pages – x-Jenny

  9. 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