PIES AND TACOS
This Pecan Pie Cheesecake is creamy and has the best pecan sauce you'll ever taste
In a food processor, combine all of the ingredients to make the graham cracker crust. Here I’m using a honey-flavored graham crust because I thought that it fit so much better than just the regular, but it’s up to you.
The batter is super easy to make and straight-forward. Beat the cream cheese until fluffy, add the sugar, cream some more. Then add the sour cream, vanilla. Lastly, add the eggs.
Also, make sure to beat the eggs as little as possible with the batter. The more you beat the eggs, the more air you will add to them, which will make the cheesecake expand too much and crack.
Do not forget to bake the cheesecake in a water bath. Do this by laying two large pieces of aluminum foil crosswise on the counter, and then wrap the bottom of the pan with the foil.
Now to the caramel sauce: place the sugar, light corn syrup, and bourbon in a saucepan with a heavy bottom. Melt the sugar while stirring non-stop. By the time the last bit of sugar melts, the syrup should have an amber color.
As soon as the last bit of sugar melts and the syrup is golden, lower the heat to low and add the heavy cream. Quickly add the butter and stir. Add the pecans and stir to coat.
Now it's time for assembling the cheesecake. Simply our the Pecan Pie Sauce over the cheesecake and serve. Mind you this recipe is addicting!