Southern-inspired layered dessert (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/3 cup melted butter
→ Cheesecake Layer
03 -
16 oz cream cheese, at room temperature
04 -
3/4 cup granulated sugar
05 -
1/4 cup milk
06 -
1/2 cup sour cream
07 -
2 tablespoons all-purpose flour
08 -
2 teaspoons bourbon whiskey
09 -
2 large eggs
→ Pecan Pie Topping
10 -
1 cup dark brown sugar
11 -
1/4 cup cornstarch
12 -
1/2 teaspoon salt
13 -
4 large egg yolks
14 -
2/3 cup maple syrup or dark corn syrup
15 -
1/2 cup warm cream
16 -
4 tablespoons cold butter
17 -
2 cups chopped roasted pecans
18 -
Whole pecans, for garnish (optional)
# Instructions:
01 -
Preheat the oven to 325°F (170°C). In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Place in the fridge to chill while preparing the filling.
02 -
In a large mixing bowl, beat the cream cheese, sugar, and milk until smooth and fluffy. Add sour cream, flour, bourbon (if using), and eggs, mixing gently until just combined. Pour the cheesecake filling over the chilled crust. Bake for about 60 minutes, or until the cheesecake is set but still slightly wobbly in the center. Let cool on a wire rack.
03 -
In a saucepan, combine brown sugar, cornstarch, and salt. Whisk in egg yolks, maple syrup, and warm cream over low heat. Cook, stirring frequently, until the mixture thickens to a pudding-like consistency (about 8-10 minutes). Remove from heat, add cold butter, and whisk until smooth. Fold in chopped pecans.
04 -
Once the cheesecake has cooled, spread the pecan topping evenly over the cheesecake. Garnish with whole pecans, if desired.
05 -
Refrigerate the cheesecake for at least 4 hours (or overnight) until fully set. Slice and serve chilled, optionally with a dollop of whipped cream or caramel drizzle.
# Notes:
01 -
Bourbon Flavor: Use a bourbon you enjoy drinking for the best flavor in the filling.
02 -
Storage: Store in an airtight container in the refrigerator for up to 5 days.
03 -
Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.