Bourbon Caramel Banana Cheesecake with Candied Pecans

this image was generated using AI technology

Ingredients:

• 1½ cups Banana Pudding (prepared according to package instructions)
• 12 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup light brown sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup bourbon whiskey
• 1 cup caramel sauce
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup candied pecans, chopped

Instructions:

1. Preheat the oven to 325°F.
2. Spread the prepared banana pudding over the bottom of a 9-inch springform pan and set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add in the light brown sugar, flour, and salt, and mix until well combined.
5. Beat in the eggs, one at a time, making sure to scrape down the sides of the bowl after each addition.
6. Mix in the sour cream, vanilla extract, bourbon, and caramel sauce until fully incorporated.
7. Pour the cheesecake mixture over the banana pudding base.
8. Bake the cheesecake for 1 hour and 15 minutes, or until the center is set and the edges are golden brown.
9. Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator.
10. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.
11. Before serving, top the cheesecake with the chopped candied pecans.