Spicy Bourbon Cheesecake with Candied Pecans

Ingredients:

• Chili Pepper & Caramel Base:
• 6 tablespoons unsalted butter, melted
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup caramel sauce
• Bourbon & Caramel Filling:
• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/3 cup bourbon
• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 4 large eggs
• 1/2 cup caramel sauce
• Candied Pecans Topping:
• 1 cup pecans
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, mix together the melted butter, graham cracker crumbs, sugar, salt, cayenne pepper, and caramel sauce until well combined. Press the mixture into the bottom of an 9-inch springform pan. Bake for 10 minutes, then cool.
3. In a large bowl, beat together the cream cheese and sugar until smooth and creamy. Beat in the sour cream, bourbon, flour, and salt until well combined.
4. Add the eggs, one at a time, beating well after each addition. Fold in the caramel sauce and pour the mixture over the cooled crust.
5. Bake for 1 hour or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour before removing.
6. While the cheesecake is cooling, make the candied pecans topping. In a small saucepan, cook the pecans, sugar, and salt over medium heat until the sugar has melted and the pecans are coated and fragrant. Spread the pecans onto a piece of parchment paper to cool.
7. Once the cheesecake is completely cooled, refrigerate for at least 2 hours or overnight. When ready to serve, remove from the pan and top with the candied pecans. Enjoy!