Bourbon Caramel Cheesecake with Candied Pecans

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Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Bourbon Caramel Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 tablespoons all-purpose flour
• 1/4 cup heavy cream
• 3 eggs
• 1/4 cup bourbon
• 1/2 cup caramel sauce, plus extra for drizzling

Candied Pecan Topping

• 1 cup pecan halves, roughly chopped
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1/4 cup heavy cream

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar, flour, and heavy cream and beat until combined.
4. Add eggs one at a time, beating well after each addition.
5. Stir in bourbon and caramel sauce.
6. Pour the filling over the crust and smooth the top. Bake for 45 minutes or until the cheesecake is set and slightly golden.
7. In the meantime, make the candied pecan topping. In a saucepan, melt butter and brown sugar over medium heat. Stir in heavy cream and pecans and cook for 5-7 minutes or until thickened.
8. Let cooled cheesecake chill in the fridge for at least 4 hours or overnight. Before serving, top with candied pecans and extra drizzle of caramel sauce.