Creamy bourbon toffee cheesecake with crunchy pecans and ginger snap crust
Servings
19 in cheesecake
Cook Time
85min
Servings
19 in cheesecake
Cook Time
85min
Ingredients
cheesecake
crust
toffee
Instructions
  1. Preheat oven to 350. Separate springform pan, cover the bottom of the pan with parchment, put the pan back together, cut any excess parchment with scissors. Place all the crust ingredients into a food processor, pulse until almost finely crushed.
  2. Pour crust into pan, using your fingers to press into the pan. Continue pressing along the sides, until midway to the rim. Bake crust for 8-10 minutes. Remove crust from heat and turn down to 325.
  3. To Make filling. Place the cream cheese and sour cream in a mixing bowl and mix until smooth using the paddle attachment. Make sure to scrape sides and bottom, to ensure you don’t have lumpy pieces. A little bit is ok. Next, add sugar, flour, vanilla and lemon juice mix until combined, remember to scrape sides and bottom. Add eggs 1 at a time, while mixing and scrapping.
  4. Wrap bottom of the pan with three pieces of aluminum foil, so that water does not come through while baking.
  5. Pour Filling into the pan, make sure it is nice and even. Place the pan in a baking sheet with a rim. Pour hot water into the baking sheet. Bake for 85 min.
  6. Once baking is complete, turn off oven and open door halfway. leave for about 10-15 minutes. Remove from oven, discard water and place the cheesecake in a cool place and allow to sit for 10 minutes. Separate the sides of the pan, by unlocking. allow cheesecake to sit for 1-2 hrs. Close the pan again, and place in to fridge covered with cling wrap. Place in the fridge for 4-6 hrs. You can Pour Toffee on top after a minimum of 2 hrs in the fridge.
  7. To make Toffee: Place butter and brown sugar in a small skillet, heat on stove on medium to low heat. Mix well with a wooden spatula, bring to a boil, make sure sugar has melted about 2-3 minutes. Remove from heat and add heavy cream, vanilla, a pinch of salt and bourbon. Mix well and return heat, and allow mixture to boil, decrease heat if needed. Make sure to continue to mix occasionally, about 5 minutes. Pour cooked toffee in a bowl with lid, allow to sit until completely cool and ready to be used.
  8. When the cheesecake is set, remove from the fridge, remove the ring and slide cheesecake onto a place, using the parchment paper underneath. Pour toffee on top, spread with a silicone spatula to even out. Sprinkle with pecan, cover cling wrap and return to the fridge for a few more hours.
  9. As far as the pecans, you can bake them at 350 for 2-3 minutes in the oven, or place them directly on the toffee. they tend to burn quickly.
  10. When ready to use, Slice and enjoy. Enjoy up to 4 days.