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Pecan Pie Cheesecake with Caramel-Bourbon Sauce

Pecan pie and cheesecake are both hot commodities on holiday tables. This year, try starting a new seasonal tradition by combining these two favorites in a single pull-out-all-the-stops holiday dessert — Pecan Pie Cheesecake.

Pecan Pie Cheesecake with Caramel-Bourbon Sauce

Traditional pecan pie has NOTHING on this delicious cheesecake. You can omit the bourbon if you're out or don't enjoy spiked desserts!
Prep Time25 mins
Cook Time1 hr
Chill & Cool3 hrs 45 mins
Total Time5 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Caramel Cheesecake, Cheesecake, Kentucky Derby, Pecan Cheesecake, Pecan Pie Cheesecake, Pecan Pie Cheesecake with Caramel-Bourbon Sauce, pecan pie recipe
Servings: 12 – (ONE 9-INCH CHEESECAKE)
Calories: 708kcal



  • 6 oz. Chocolate-wafer cookies (about 28 wafers)
  • ½ cup Pecans, toasted
  • 4 tbsp. Unsalted butter, melted


  • 3 pkg. Neufchatel or cream cheese (8 oz. each), room temperature
  • 1 Stick unsalted butter (8 Tbsp.), room temperature
  • ½ cup Packed light brown sugar
  • ½ cup Granulated sugar
  • ¼ tsp. Table salt
  • 3 Eggs
  • ½ cup Heavy cream
  • ¼ cup Bourbon (optional)
  • 1 tsp. Pure vanilla extract


  • 1 ½ cups Packed light brown sugar
  • ½ cup Heavy cream
  • ½ Stick unsalted butter (8 Tbsp.)
  • ¼ cup Bourbon (optional)
  • 1 tsp. Kosher salt
  • 1 ½ cups Chopped pecans, toasted


  • Preheat oven to 375°. Coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil.

The Crust

  • Process chocolate wafers and the ½ cup pecans in a food processor until fine. With processor running, drizzle in melted butter. Press mixture into the bottom of the pan; bake 10 minutes. Cool crust completely before filling. Reduce oven to 325°.

The Cheesecake

  • Beat cream cheese, butter, brown sugar, granulated sugar, and salt in a bowl until fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition. Add cream, bourbon, and vanilla; beat until ingredients are completely incorporated.
  • Pour filling over crust, smoothing the top. Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the pan.
  • Bake cheesecake until it reaches 155° and sides are set but center still jiggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with oven door closed. Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3–24 hours. Remove cheesecake from the refrigerator 30 minutes before serving.

The Sauce

  • Combine brown sugar, cream, butter, bourbon, and salt in a saucepan; bring to a boil over medium-low heat. (Don’t stir, but keep a close eye on it so it doesn’t boil over.) Simmer sauce 10 minutes.
  • Stir pecans into caramel sauce. Let sauce stand until slightly thickened and cooled to room temperature, 15–20 minutes. To serve, spoon sauce over cheesecake. (Serve remaining sauce on individual slices.)


Per slice (made with neufchatel) with 2 Tbsp. sauce, Calories: 708

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories708
  • % Daily Value *
  • Total Fat 53g 82%
    • Saturated Fat 24g 120%
  • Cholesterol 158mg 53%
  • Sodium 564mg 24%
  • Total Carbohydrate 54g 18%
    • Dietary Fiber 2g 8%
  • Protein 10g 20%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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