Apple Bottom Bourbon Pecan Cheesecake

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.

4.74 from 15 votes

Apple Bottom Bourbon Pecan Cheesecake

This decadently rich bourbon pecan cheesecake is layered with caramel apples, creamy cheesecake, and a special praline topping. This epic Southern dessert is perfect for every celebration!

Prep Time1 20

Cook Time2

Chilling Time1

Total Time1 3 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Jenny DeRemer

Cost: $1.51 per serving

Ingredients

For the Cookie Crust

1 ¾ cups graham crackers or gingersnaps
1/3 cup unsalted butter melted
1 tablespoon granulated sugar

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

US Customary - Metric

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