pecan crusted cheesecake with salted bourbon caramel
DESCRIPTION
recipeTRANSCRIPT
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PECAN CRUSTED CHEESECAKE WITH SALTED BOURBON CARAMEL
Ingredients for crust:
2 cups whole pecans
3 tsp melted butter
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
3 tbs dark brown sugar
1 tsp water
Ingredients for cheesecake:
24 oz softened cream cheesed
1 stick softened unsalted butter
1 1/4 cup creme fraiche
1 cup sugar
5 eggs, separated
2 tbs sifted cornstarch
Ingredients for caramel:
1 cup sugar
1/3 cup water
1 stick salted butter
1/2 cup heavy whipping cream
1/3 cup bourbon
Directions:
preheat oven to 325
grind pecans in food processor until fine
add melted butter, brown sugar, vanilla and water and continue
processing until mixture begins falling off sides of bowl
press into the bottom of a 10 non stick spring form pan bake for 20 minutes until golden brown
allow to cool completely before wrapping the bottom and sides with
heavy duty aluminum foil
whip softened cream cheese, butter, creme fraiche, sugar and cornstarch
in stand mixer until combined
add egg yolks one at a time while mixing
in a separate bowl, beat egg whites until stiff
fold egg whites into cream cheese mixture
pour mixture over the pecan crust
bake at 325 for 1 1/2 hours
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turn off oven and crack door open and allow cake to cool for 40 minutes
refrigerate for at least 4 6 hours combine sugar and water in small pot over medium high heat
once dissolved add butter and allow it boil until it becomes a golden
brown color
remove from heat and add heavy cream
whisk together and reheat to a slow boil
reduce over low heat for 10 minutes
add bourbon and reduce for another 5 minutes until creamy
store in jar until your ready to pour over your cake