Bourbon-Pecan No-Bake Cheesecake
 
Ingredients
  • 2 cups finely ground graham cracker crumbs (about 5 sheets)
  • ¾ cup firmly packed light brown sugar, divided
  • 5 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 cups cold heavy whipping cream
  • 1 cup coarsely chopped praline pecans
  • 1½ cups sweetened whipped cream
  • Finely chopped praline pecans, for sprinkling
  • Bourbon-Pecan Sauce (recipe follows)
Bourbon-Pecan Sauce
  • 1 cup sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • 1 cup heavy whipping cream, room temperature
  • 1 to 2 tablespoons bourbon*
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 cup lightly toasted pecans, coarsely chopped
Instructions
  1. Preheat oven to 350°. Line bottom of a 9-inch springform pan with parchment paper.
  2. In a large bowl, stir together graham cracker crumbs, ¼ cup brown sugar, and melted butter until well combined; using a small, straight-sided measuring cup, press crumb mixture into bottom of prepared pan.
  3. Bake until set and fragrant, about 10 minutes. Let cool completely in pan on wire rack, at least 20 minutes.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, vanilla, and remaining ½ cup brown sugar at medium speed until smooth and sugar dissolves, 1 to 2 minutes. With mixer on medium-low speed, add cold cream in a slow, steady stream. Scrape sides of bowl. Slowly increase mixer speed to high, beating until stiff peaks form, 2 to 3 minutes. Using a silicone spatula, fold in coarsely chopped pecans. Spoon cream cheese mixture onto prepared crust, and gently smooth into an even layer with an offset spatula. Cover with plastic wrap, and refrigerate until firm and set, at least 4 hours, or up to overnight.
  5. When ready to serve, carefully remove cheesecake from pan, and transfer to a serving plate.
  6. Place sweetened whipped cream in a pastry bag fitted with a ½-inch open star piping tip (Ateco #828). Pipe rosettes around edge of cake. Sprinkle with finely chopped pecans. Serve with Bourbon-Pecan Sauce. Cover and refrigerate for up to 3 days.
Bourbon-Pecan Sauce
  1. In a small saucepan, combine sugar, ¼ cup water, and corn syrup. Bring to a boil over medium heat, without stirring, and cook until mixture becomes a deep amber color and an instant-read thermometer registers 365° to 375°, about 10 minutes.
  2. Remove from heat. Whisk in cream, bourbon, butter, and salt until combined. Stir in pecans. Pour into a heatproof container, and let cool completely. Store in an airtight container for up to 3 days.
Notes
*We used Sugarfield Bourbon.

Kitchen Tip
For a more potent bourbon flavor, use 2 tablespoons bourbon.
Recipe by Louisiana Cookin' at https://louisianacookin.com/bourbon-pecan-no-bake-cheesecake/