Apple Bottom Bourbon Pecan Cheesecake

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Indulge in the irresistible harmony of flavors in this Apple Bottom Bourbon Pecan Cheesecake, a delectable dessert that combines the richness of bourbon, the sweetness of apples, and the crunch of pecans in every heavenly bite!

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.

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 the 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.

Delight in the exquisite creation of a Southern bourbon praline cheesecake, a dessert that’s not only scrumptiously rich but also remarkably straightforward to prepare, even for those just venturing into the realm of cheesecake baking. In this culinary masterpiece, both the bottom and top layers are reimagined, infusing them with a delightful blend of flavors.

The base layer features a harmonious marriage of bourbon, brown sugar, and apples, resulting in a caramel bourbon apple pie foundation. Here, the bourbon’s distinct notes shine through, infusing the dessert with a remarkable aroma and flavor profile that leans towards the sweet and nutty side, rather than being overly robust.

The same level of culinary ingenuity extends to the pecan topping. What might have been an ordinary pecan layer is elevated to a whole new level of indulgence. Pièce de résistance praline pecan topping is infused with the luscious combination of bourbon and heavy cream. The result is a sweet, buttery crown jewel of a topping that adds a delightful finishing touch to each delectable bite.

Bourbon, known for its robust flavor, becomes a perfect partner in this dessert, particularly when paired with sugar. When the two come together and caramelize, they create a unique and heavenly buttery flavor profile that enhances the overall taste experience. Indeed, many desserts find their flavors elevated by the inclusion of bourbon, and this cheesecake is no exception.

However, if the idea of a bourbon-infused cheesecake isn’t quite to your taste, fear not. You can easily omit the bourbon from both the apple and pecan layers, ensuring that this recipe remains a crowd-pleaser for all. The versatility of this dessert is further highlighted by the option to substitute bourbon with other liqueurs, such as amaretto, which can result in an extraordinary twist on this already exceptional recipe. In essence, the perfect balance of flavors awaits you in this delightful bourbon-infused cheesecake, designed to cater to a wide range of tastes and preferences.

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 perfectly cooked beef tenderloin roast, consider 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!

Ingredients for Apple Bottom Bourbon Pecan Cheesecake

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

• 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 are 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.

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 burning 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…

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.

For the purposes of this pecan cheesecake recipe, look for a high-quality complementary dessert bourbon. The perfect dessert pairing bourbon should possess 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!

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.

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.

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.

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.

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.

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.