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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!
If you love indulgent Southern desserts, you’re in the right place! Save my recipes for cream cheese pound cake and snickerdoodle muffins with apple.
Introduction
If you thought cheesecake couldn’t get more indulgent, meet your new favorite dessert: Apple Bottom Bourbon Pecan Cheesecake! This show-stopping treat layers bourbon whiskey caramel apple pie filling, a creamy cheesecake center, and a pecan praline topping that’s as extra as Queen B herself. It’s smooth, rich, and packed with bold flavors that make every bite unforgettable.
While it may look fancy, this recipe is surprisingly forgiving if you follow the steps (and maybe enjoy a glass of bourbon for moral support). The crust is easy, the caramel apples just need a little patience, and I’ve even included a shortcut for the pecan praline topping if you’re not ready to master caramel sugar. Whether you’re a baking newbie or a seasoned pro, this cheesecake will wow your guests!
Why This Recipe Works
- 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.
Ingredients
Curious what ingredients you need to whip up this mouthwatering apple pecan bourbon cheesecake? This recipe does take quite a few things, but here’s the key ingredients you need!
- Cream Cheese: Choose a high-quality brand like Philadelphia for consistent results. Look for blocks, not tubs, as they have less water content.
- Cornstarch: Adding cornstarch 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.
- Bourbon: You’ll need a splash of this to add flavor to the caramel apple layer and to the pecan topping. Choose good quality bourbon with a flavor that complements the apples and caramel.
- Apples: I recommend using a few extra large Granny Smith apples for this recipe. They’re always my top baking apple because they are tart, firm, and hold their shape when cooked.
See recipe card for full information on ingredients and quantities.
Recipe Shortcuts
- 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!
How to Make Apple Pecan Praline Cheesecake
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Making the Graham Crust
Pulse graham crackers in a food processor until they’re very fine. Combine with melted butter and sugar and press into the bottom and up the sides of a springform pan. Bake for 10 minutes, or until golden. Let it cool while you assemble the apple pie layer.
2
Making the Caramel
Add 6 tablespoons of granulated sugar to a saucepan and shake to create an even layer. 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 the sugar is starting to melt, shake pan to ensure even melting, but don’t stir.
3
Making the Apple Pie Layer
When nearly all sugar has melted, remove the saucepan from the heat and add the bourbon whiskey. Return to the heat and cook for 2 minutes to burn off the alcohol. Add the butter, salt, and chopped apples and mix well. Keep stirring on medium heat until apples are soft, and the caramel has melted. Remove from heat and mix in the cinnamon and vanilla extract.
4
Layer Apples in Crust
Carefully place the springform pan on 3 layers of aluminum foil and wrap outside of pan so no water can penetrate through the foil. Place in a large roasting pan. Spread the cooked apples in the crust in an even layer.
5
Make Cheesecake Layer
Beat cream cheese, sugar, and cornstarch on lowest speed using a stand mixer or a handheld mixer until no lumps remain. Add the eggs one at a time, mixing on low speed and ensuring each egg is fully incorporated before adding the next. Add egg yolk, sour cream and vanilla extract and mix well.
6
Baking the Cheesecake
Pour the batter over apples, then place the roasting pan with the cheesecake inside on an oven rack extended halfway out. Carefully pour about 2 inches of hot water into the roasting pan around the 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 30-45 minutes and refrigerate overnight uncovered.
7
Making the Bourbon Pecan Topping
Heat the bourbon over medium heat to burn off the alcohol, about 2-3 minutes. Add the remaining ingredients and boil for 3 minutes, ensuring that mixture does not boil over. Remove from heat and stir in pecans. Allow topping to completely cool.
8
Serving the Cheesecake
Run a sharp knife around the edge of cheesecake. Carefully remove the sides and gently release the cheesecake from the base of the pan. Use a large, flat spatula to transfer the cheesecake onto a serving platter. Spoon bourbon praline pecan topping onto the top of the cheesecake. Serve at room temperature.
Recipe FAQs
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.
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.
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.
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.
Serving Apple Bourbon Pecan Cheesecake
This Apple Bottom Bourbon Pecan Cheesecake is rich and indulgent, making it the perfect ending to a special meal. Pair it with a warm cup of coffee for a cozy, comforting treat, or add extra booze by serving it with a refreshing glass of iced apricot bourbon fizz.
If you’re planning a holiday feast, this cheesecake is a stunning finale after orange bourbon turkey breast, browned butter mashed potatoes, and sweet potatoes au gratin.
Expert Tips
- 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.
- Cool Slowly: 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!
Seasonal Pecan Recipes You’ll Be Glad You Tried
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Apple Bottom Bourbon Pecan Cheesecake
Ingredients
For the Cookie Crust
For the Bourbon Caramel Apple Layer
- 6 tablespoons granulated sugar
- 1/4 cup unsalted butter, must be softened to room temperature
- 2 tablespoons bourbon
- 1 pinch salt
- 4-5 extra large Granny Smith apples, peeled, cored, and chopped into 1/2-inch pieces
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
For the Cheesecake Filling
- 16 ounces 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
- 1/4 cup butter
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 ½ cups pecan halves
For Serving (Optional)
- whipped cream
Instructions
Making the Cookie Crust
- Preheat oven to 350°F. Spray the base and sides of a 9-inch diameter springform pan generously with baking spray.
- Pulse graham crackers in a food processor or crush them in a plastic bag with a rolling pin until they are very fine. Mix them well with the melted butter and sugar, then press them onto the bottom and 2/3 up the sides of the springform pan.
- Place on a lined baking sheet and bake for 10 minutes, or until golden. Allow to cool. Reduce oven temperature to 325°F.
- Once cooled, place the springform pan on 3 layers of aluminum foil and wrap the outside of pan tightly so no water can penetrate through the foil. Place in a large roasting pan and set aside.
Making the Bourbon Caramel Apple Layer
- Pour the sugar into an 8-inch, heavy-based saucepan, then shake it to spread the sugar in an even layer. Set over 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 gently to ensure even melting, but do not stir.
- When nearly all sugar has melted, remove the saucepan from the heat briefly and add the bourbon. Return to the heat and cook for 2 minutes to burn off the alcohol. Add the butter and salt and stir, then mix in the chopped apples. (Caramel will cling to apples.) Keep stirring on low medium heat until apples are fully soft and caramel has melted.
- Remove from heat and stir in cinnamon and vanilla extract. Transfer into springform pan, and use the flat bottom of a measuring cup to press the apples into an even layer. Set aside.
Making the Cheesecake Filling
- Beat the cream cheese, sugar, and cornstarch the lowest speed with a stand mixer or a handheld mixer until no lumps remain, scraping the bowl as needed. Add 1 egg at a time on low speed, waiting for each egg to be fully incorporate before adding the next.
- Add egg yolk, sour cream, and vanilla extract and mix well. Pour batter onto apples in springform pan.
- Pour 2 inches of boiling water from a kettle into the roasting pan around the foiled springform pan and place 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 30-45 minutes, then refrigerate overnight uncovered, as plastic film will cause the cheesecake to sweat.
Making the Bourbon Praline 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, except for the pecans, and bring to a boil. Cook for 3 minutes, ensuring the mixture does not boil over. Remove from heat and stir in pecans, then allow it to cool completely.
- Run a sharp knife around the 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 the bourbon praline pecan topping onto the top of the cheesecake. Serve chilled or at room temperature along with 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.
- Cool Slowly: 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Not as pretty as yours but was a big hit with the Thanksgiving crowd! I’ll definitely make it again!
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 😉
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
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. I’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! What’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 warmth—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. It’s rich, nutty, and just a little indulgent 😉
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
Oh. Emmm. G.
Wow! This is the best cheesecake I’ve EVER had and made!!! Wowza! Talk about a trifecta – apple pie “filling”, cheesecake, and bourbon pecan caramel?! 🤤 Made for Thanksgiving and couldn’t get enough of it. Just finished making 3 for Christmas. So excited to share these beauties with extended family!
THANK YOU!!!!!
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
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?
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 you’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
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.
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!
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!
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
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
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
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.
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!
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.
I am not ashamed to say that I make this somewhat regularly…!!!
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 Helen
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
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!
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