Move over pumpkin pie, this yummy caramel pecan cheesecake with bourbon caramel sauce is gonna be one of your new favorite desserts! This rich cheesecake is filled with crunchy pecans, and drizzled with thick caramel topping. Next time it is your turn for dessert, this creamy cheesecake will be a go to recipe!
There is no denying the quality of Pearson Farm Georgia Pecans
The Pearson Farm family has been in the business of growing the finest pecans for more than 135 years. These pecans, grown on the family farm in Fort Valley, Georgia, are ready to ship directly to you. You can always count on Pearson Farm to deliver on their promise of quality. Select from toasted & salted, seasoned, chocolate covered, and many more. They have something that will satisfy every palette. We use Pearson Farm Mammoth Pecans & Pecan Meal for the crust in this dessert. Bruce chops the pecans, adds melted butter, and toasts them in the oven for butter pecans to go into the cheesecake batter.
This is a sponsored post with Pearson Farm.
Now, let’s talk about how easy this cheese cake is to make. Many cheesecake recipes call for a water bath to bake cheesecake in to prevent it from cracking. If you are not planning on adding a topping to a cheesecake, then you WILL want it to come out SMOOTH, and a water bath and your pan covered with aluminum foil WILL help do that! However, we are planning on smothering the top with a bourbon caramel sauce, and more crunchy pecans….and whipped cream! So make it easy on your self and just put a pan of hot water on the bottom shelf of the oven, and the cheese cake on the top shelf.
Why this recipe works:
- We use Pearson Farm ground pecans in the crust for more flavor!!
- Butter pecans are mixed into the cream cheese mixture so the entire cheesecake has pecan flavor!
- Full-fat cream cheese makes this homemade cheesecake so creamy.
- You won’t need to drive to the cheesecake factory to get dessert this year!
Notes on ingredients:
- Pearson Farm pecan meal: Pearson Farm Pecan meal meal is gluten free, keto friendly, and never cross contaminated with other tree nuts, making it a great flour alternative for nut allergy sufferers.
- Pearson Farm Mammoth Pecans: Known as a “Mammoth” pecan because of its size; the kernel is oily and flavorful. Their superior size and flavor make these pecans perfect for showing off in a dessert like this.
- Full fat cream cheese: Save the low fat cream cheese to spread on celery. This is a decadent dessert, and it deserves the creaminess that a full fat cream cheese can provide.
- Dark brown sugar: The golden flavor of dark brown sugar gives. this cheesecake a rich flavor
- Bourbon vanilla extract: We make ours from scratch using vanilla beans and bourbon. We let it age for about 6 months for an incredible flavor.
- Bourbon: Was there ever a question that bourbon would be part of this luscious cheesecake? And yes, you can leave it out, and will still have the delicious buttery flavor of the butter pecans.
- Whipped cream: Whipping cream fresh is best. Just a bit of powder sugar is all you need to slightly sweeten it.
- Bourbon caramel sauce: This bourbon salted caramel sauce is made from scratch and so dreamy. You can also purchase caramel to use.
Equipment you will need:
- Spring-form pan
- Baking sheet
- Rubber spatula
- Electric mixer
- Large bowl
- Medium bowl
- Wire rack
- Piping bag
How to make Caramel Pecan Cheesecake:
Preheat the oven to 350 degrees F°. Line the bottom of a nine-inch springform pan with parchment paper.
Whisk the pecan meal and cinnamon in a bowl. Stir in the melted butter with a spatula until the mixture is evenly coated. Transfer the mixture into the spring-form pan. Use a flat-bottomed measuring cup to press the crust flat and 1 inch up the sides. Bake the crust for 8 to 10 minutes. Cool completely on a wire rack.
Stir the melted butter and chopped pecans in a bowl until the pecans are coated evenly. Transfer them to a baking sheet and bake for 8 minutes or until golden brown. Move the chopped pecans to a piece of parchment to cool.
Place a glass 9 x 13 inch baking dish in the bottom rack of the oven. Fill the pan ¾ full of water.
Place the room temperature cream cheese and sugars in the bowl of a stand mixer. Use the paddle attachment to mix the cream cheese until no lumps remain. Scrape down the sides and bottom of the bowl several times. Add in the sour cream and the eggs. Mix until incorporated, scraping down the sides and bottom of the bowl as needed. Mix in the vanilla, bourbon and cinnamon. Stir the flour into the cheesecake filling on low speed till fully mixed in.
Pour the mixture into the spring-form pan and gently tap the pan on the counter to remove any air bubbles. Bake for 50-55 minutes until the top is golden brown and the middle has a slight jiggle. Turn off the oven. Leave the oven door cracked open with the cheesecake still in the oven for 30 minutes. Move the cheesecake to a wire rack to let cheesecake cool for one hour. Cover with foil and refrigerate for at least 2 hours or overnight.
Run a butter knife around the sides of the spring-form pan. Release the cake from the spring-form pan. At this point, if you want to cut off any pieces of the top to create a flat surface, you may do so. Pipe the whipped cream around the edge. Pile the buttered pecan halves in the middle and drizzle a cup caramel sauce over the top. Use a sharp knife that you have run hot water over to cut the cheesecake.
Can I make this cheesecake without bourbon?
Many recipes that call for bourbon use it for the vanilla flavor that it adds. This flavor makes replacing bourbon with vanilla extract an easy choice. However, since we call for bourbon vanilla and bourbon, switch to regular vanilla, and apple juice. If you plan on having children, or guests that do not drink, play it safe and leave it out.
Do I need a spring-form pan to make a cheesecake?
You can use almost any baking pan for your cheesecake. Just keep in mind that you’ll have to consider how different sized pans will affect the cooking time. In other words, if the pan is shallower, the cake will cook faster. There’s no need to adjust the baking temperature, simply bake for a shorter amount of time. When the center of the cheesecake sets, you will barely see a wiggle. If you would like to remove the cheesecake from the pan, be sure to line the base and sides with parchment paper first.
How long does cheesecake last?
It is important to store cheesecake in the fridge in an airtight container, or covered with plastic wrap. You will want to refrigerate your cheesecake as soon as possible. Once the cake cools, you will refrigerate overnight. Do not let your cheesecake sit out for more than 2 hours. After you top your cheesecake, it can be kept in the fridge for 3-7 days. If you find it difficult to wrap the cake without damaging the surface, simply place back the cake in a sheet pan, cover with plastic wrap, and store in the fridge.
Can I freeze cheesecake?
If you plan to freeze cheesecake, we suggest you do so 1- 2 days after you bake it. If you are freezing a whole cheesecake, wrap it tightly in plastic wrap, then put it in a bag. Be sure to mark the package with the date you baked it, and how many days old it is so you know how many days total you can have it in fridge before it expires. Example: Baked on November 1, froze on November 2. Will expire 3-5 days after you thaw.
Ingredients
Ingredients
Crust
- 2 cups pecan meal
- 1 tablespoon cinnamon
- 5 Tablespoons melted butter
Filling
Topping
- 1 cup pecans
- 2 tablespoons melted butter
- 1 cup Whipped cream
- 1/4 cup Bourbon caramel sauce
Instructions
- Preheat the oven to 350 degrees F°. Line the bottom of a nine-inch springform pan with parchment paper.
- Whisk the pecan meal and cinnamon in a bowl. Stir in the melted butter with a spatula until the mixture is evenly coated. Transfer the mixture into the springform pan. Use a flat-bottomed measuring cup to press the crust flat and 1 inch up the sides. Bake the crust for 8 to 10 minutes. Cool completely on a wire rack.2 cups pecan meal, 1 tablespoon cinnamon, 5 Tablespoons melted butter
- Stir the melted butter and chopped pecans in a bowl until the pecans are coated evenly. Transfer them to a baking sheet and bake for 8 minutes or until golden brown. Move the chopped pecans to a piece of parchment to cool.2 cups chopped pecans, 4 tablespoons melted butter
- Place a glass 9 x 13 inch baking dish in the bottom rack of the oven. Fill the pan ¾ full of water.
- Place the room temperature cream cheese and sugars in the bowl of a stand mixer. Use the paddle attachment to mix the cream cheese until no lumps remain. Scrape down the sides and bottom of the bowl several times. Stir the flour into the cheesecake filling on low speed till fully mixed in.32 ounces of cream cheese at room temperature, 2/3 cup dark brown sugar, 1 cup granulated sugar
- Add in the sour cream and the eggs. Mix until incorporated, scraping down the sides and bottom of the bowl as needed.1 cup sour cream, 4 eggs
- Mix in the vanilla, bourbon and cinnamon into filling on low speed till fully mixed in.3 teaspoons bourbon vanilla extract, 1 teaspoon cinnamon
- Stir buttered pecans into the cheesecake filling on low speed till fully mixed in.3 tablespoons flour, 2 cups chopped pecans
- Pour the mixture into the springform pan and gently tap the pan on the counter to remove any air bubbles. Bake for 50-55 minutes until the top is golden brown and the middle has a slight jiggle. Turn off the oven. Leave the oven door cracked open with the cheesecake still in the oven for 30 minutes. Move the cheesecake to a wire rack to let cheesecake cool for one hour. Cover with foil and refrigerate overnight.
- Stir the melted butter and whole pecans in a bowl until the pecans are coated evenly. Transfer them to a baking sheet and bake for 8 minutes or until golden brown. Move the pecans to a piece of parchment to cool for the topping on the cheesecake.
- When ready to serve the cheesecake the next day, run a butter knife around the sides of the springform pan. Release the cake from the springform pan. At this point, if you want to cut off any pieces of the top to create a flat surface, you may do so. Pipe the whipped cream around the edge. Pile the buttered pecan halves in the middle and drizzle a cup caramel sauce over the top. Use a sharp knife that you have run hot water over to cut the cheesecake.1 cup pecans, 2 tablespoons melted butter, 1 cup Whipped cream
Nutrition
6 more cheesecakes to try!
- Pumpkin Cheesecake
- Philadelphia Oreo Cheesecake
- Caramel Apple Cheesecake
- Milk Chocolate Cheesecake
- Lemon Cheesecake
- Amaretto Cheesecake
The Caramel Pecan Cheesecake is one of the best things that Dina and Bruce have imagined – and it is what imagination tastes like!!! My husband said it tasted like something you’d find in a New Orleans restaurant!!! Of course – using Pearson Farm pecans takes it up an extra couple of notches!! They are always fresh and have such flavor! Georgia pecans just taste better and Pearson Farms are our favorite!
Joan,
This just made our day! We are honored that he would describe this dessert in that fashion! We have to say, our son’s also loved this dessert and can not wait for Bruce to make it again for the holidays!
Best,
Dina and Bruce
This cheesecake was so amazingly good! Rich, decadent, sweet and surprisingly easy to make!
I love cheesecake and this caramel pecan one look delicious. Lovely combination of flavours and textures!
Beth,
Thank you! Love pecans over here!
Dina and Bruce
This cheesecake was so yummy!! The pecans were perfect for texture and crunch. Will make again
Liz,
Awe, yeah! So happy! Thank you,
Dina and Bruce
What is bourbon caramel sauce and how do you make it? That seems to be missing from this recipe. I’m from the north so pardon my ignorance if it is a southern thing.
Kathi,
Here is the recipe. It is linked in the post, but I will make it more clear. And Bruce is from Kentucky, so he loves Bourbon. You can use a store bought caramel for this if you would like. I hope I answer your questions. https://theperksofbeingus.com/bourbon-caramel-sauce/
Dina and Bruce