Bourbon Butterscotch Pecan Cheesecake with Basbousa Crust

Ingredients:

• Basbousa base:
• 1 1/2 cups semolina
• 1/2 cup all-purpose flour
• 1 cup unsalted butter, melted
• 1/2 cup plain Greek yogurt
• 1/3 cup sugar
• Zest of one lemon
• Pecan filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup pecans, chopped
• Bourbon & Butterscotch topping:
• 1/2 cup unsalted butter
• 1 cup dark brown sugar
• 1/2 cup heavy cream
• 1/3 cup bourbon

Instructions:

1. Basbousa base:
• Preheat oven to 350 F.
• Mix all dry ingredients in a bowl.
• Add melted butter, yogurt and lemon zest and mix well until well combined.
• Press the mixture evenly into the bottom of a 9-inch springform cake pan.
• Bake for 25-30 minutes or until it's lightly browned and comes away from the side of the tin.
2. Pecan filling:
• In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until light and fluffy.
• Add the eggs one at a time, making sure to mix well after each addition.
• Stir in the chopped pecans.
• Spoon the mixture onto the cooled basbousa crust and smooth the top with a spatula.
• Bake for 45-50 minutes at 325 F or until the filling is set and the top is lightly browned.
• Let cheesecake cool completely in pan.
3. Bourbon & Butterscotch topping:
• In a small saucepan, melt the butter over medium heat.
• Add the brown sugar and stir until dissolved.
• Stir in the heavy cream and bourbon, and continue stirring until the mixture thickens (about 5-10 minutes).
• Remove from heat and let cool for a few minutes.
• Pour the bourbon butterscotch sauce over the top of the cheesecake, spreading it evenly with a spatula.
• Refrigerate the cheesecake for at least an hour to allow the topping to set before serving.