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NEW ORLEANS BOURBON PRALINE CHEESECAKE

NEW ORLEANS BOURBON PRALINE CHEESECAKE

NEW ORLEANS BOURBON PRALINE CHEESECAKE

RatingDifficultyBeginner

Cheesecake can sometimes be intimidating with the water bath, the top sometimes cracks, so many things can go wrong but great thing about this is that everything gets covered in this amazing sauce so no worries. It's just simply delicious!

Yields1 Serving
Prep Time15 minsCook Time1 hr 50 minsTotal Time2 hrs 5 mins
Crust
 2 cups graham cracker crumbs
 2 tbsp granulated sugar
 ½ cup melted unsalted butter
Filling
 8 oz cream cheese, soften
 ½ cup granulated sugar
 ½ cup light brown sugar
 ½ tsp ground cinnamon
 ¼ tsp ground nutmeg
 3 eggs
 ¼ cup sour cream
 ¼ cup bourbon
 2 tsp vanilla extract
Praline Topping
 1 tbsp unsalted butter
 ½ cup pecans, roughly chopped
 3 tbsp granulated sugar
 ¼ cup light brown sugar
 2 tbsp bourbon
 ¼ cup heavy cream
1

Spray 9-inch spring form cake pan with cooking spray.

2

In a bowl, mix crust ingredients, stirring well to moisten crumbs.

3

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.)

4

Preheat oven to 350˚F.

5

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.

6

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.)

7

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.

8

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.

9

To serve, Remove cheesecake from the springform pan. Pour praline bourbon sauce all over cheesecake and enjoy

Ingredients

Crust
 2 cups graham cracker crumbs
 2 tbsp granulated sugar
 ½ cup melted unsalted butter
Filling
 8 oz cream cheese, soften
 ½ cup granulated sugar
 ½ cup light brown sugar
 ½ tsp ground cinnamon
 ¼ tsp ground nutmeg
 3 eggs
 ¼ cup sour cream
 ¼ cup bourbon
 2 tsp vanilla extract
Praline Topping
 1 tbsp unsalted butter
 ½ cup pecans, roughly chopped
 3 tbsp granulated sugar
 ¼ cup light brown sugar
 2 tbsp bourbon
 ¼ cup heavy cream

Directions

1

Spray 9-inch spring form cake pan with cooking spray.

2

In a bowl, mix crust ingredients, stirring well to moisten crumbs.

3

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.)

4

Preheat oven to 350˚F.

5

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.

6

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.)

7

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.

8

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.

9

To serve, Remove cheesecake from the springform pan. Pour praline bourbon sauce all over cheesecake and enjoy

NEW ORLEANS BOURBON PRALINE CHEESECAKE

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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