NEW ORLEANS BOURBON PRALINE CHEESECAKE
Looking for a dessert that will have you licking the front and the back of your fork, then this is it! Sometimes making cheesecake can be intimidating for some, but this easy recipe works every time and the sauce is so good, you could literally put it on anything and it would taste good. Happy Holidays!
Spray 9-inch spring form cake pan with cooking spray.
In a bowl, mix crust ingredients, stirring well to moisten crumbs.
Evenly press crumb mixture along the bottom of the pan and set aside. (Tip: Use bottom of a glass to press crumbs into pan and up the sides.)
Preheat oven to 350˚F.
In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy, approximately 1 minute. Beat in sugars, cinnamon, and nutmeg until smooth, approximately 1 minute. Add in eggs one at a time until completely combined. Scape down sides of bowl and beat in sour cream, bourbon, and vanilla.
Pour filling into prepared crust. Place pan on a baking sheet. Bake at 350°F until cheesecake center is slightly jiggly, about 40-50 minutes. Turn off oven; prop oven door slightly open. Let cheesecake stand in open oven for 1 hour. Keep cheesecake in pan and place in refrigerator until fully chilled. (approximately 12-24 hours would be ideal to chill.)
In a small pan, melt butter. Toss in pecans and cook for 1-2 minutes to lightly toast nuts. Pour in sugars. Stir constantly and continue cooking until sugar melts and bubbles.
Reduce heat to medium-low; whisk in cream and bourbon. Cook, whisking constantly, until thickened, 2 to 3 minutes. Pour sauce into a glass jar. Allow sauce to cool.
To serve, Remove cheesecake from the springform pan. Pour praline bourbon sauce all over cheesecake and enjoy
Ingredients
Directions
Spray 9-inch spring form cake pan with cooking spray.
In a bowl, mix crust ingredients, stirring well to moisten crumbs.
Evenly press crumb mixture along the bottom of the pan and set aside. (Tip: Use bottom of a glass to press crumbs into pan and up the sides.)
Preheat oven to 350˚F.
In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy, approximately 1 minute. Beat in sugars, cinnamon, and nutmeg until smooth, approximately 1 minute. Add in eggs one at a time until completely combined. Scape down sides of bowl and beat in sour cream, bourbon, and vanilla.
Pour filling into prepared crust. Place pan on a baking sheet. Bake at 350°F until cheesecake center is slightly jiggly, about 40-50 minutes. Turn off oven; prop oven door slightly open. Let cheesecake stand in open oven for 1 hour. Keep cheesecake in pan and place in refrigerator until fully chilled. (approximately 12-24 hours would be ideal to chill.)
In a small pan, melt butter. Toss in pecans and cook for 1-2 minutes to lightly toast nuts. Pour in sugars. Stir constantly and continue cooking until sugar melts and bubbles.
Reduce heat to medium-low; whisk in cream and bourbon. Cook, whisking constantly, until thickened, 2 to 3 minutes. Pour sauce into a glass jar. Allow sauce to cool.
To serve, Remove cheesecake from the springform pan. Pour praline bourbon sauce all over cheesecake and enjoy
No Comments