The praline topping takes this cheesecake over the top.
During the holidays, there are quite a few things that Southerners hold near and dear to our hearts.
Of course, family and friends come first, but next up on the list?
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop styling: Lydia Pursell
Bourbon,pralines, andcheesecake.
This recipe has all three.
No, you’re not dreaming.
The secret to achieving a silky-smooth cheesecake?
Using room temperature cream cheese.
We mean it, y’allleave that cream cheese on the counter overnight to ensure it’s completely softened.
You’ll want to use room temperature eggs as well to ensure that they properly incorporate into the filling.
This stunning cheesecake is sure to steal the show at your holiday party.
If you have any praline topping leftover, it’ll be fantastic spooned overice cream.
Ingredients
Crust
2cupsgraham cracker crumbs (from 1 [13 12-oz.]
graham cracker crumbs)
12cupsfinely chopped pecans
12cupbutter, melted
3tablespoonspacked dark brown sugar
Filling
4(8-oz.)
bourbon
2teaspoonsvanilla extract
Praline Topping
14cupbutter
14cuppacked dark brown sugar
14cupwhole milk
2tablespoons(1 oz.)
bourbon
1cuptoasted pecan halves
Directions
Prepare the Crust: Preheat oven to 350F.
Lightly coat a 9-inch springform pan with cooking spray.
Stir together graham cracker crumbs, pecans, butter, and brown sugar in a bowl until well blended.
Press mixture into bottom and 1 12 inches up the sides of prepared springform pan.
Bake until lightly browned, about 10 minutes.
(Do not turn off oven.)
Transfer Crust in springform pan to a wire rack; cool completely, about 30 minutes.
Add granulated and brown sugars; beat until fully combined and smooth, about 1 minute.
Add sour cream, bourbon, and vanilla.
Pour Filling into cooled Crust.
Gently jiggle pan to smooth top.
Place cheesecake in a plastic slow-cooker liner; place cheesecake in liner in a large roasting pan.
(Or double wrap the springform pan with heavy-duty aluminum foil.)
Place roasting pan in oven.
Bake at 350F until cheesecake center is slightly jiggly, about 1 hour.
Turn off oven; prop oven door ajar about 4 inches.
Let cheesecake stand in open oven for 1 hour.
Remove from oven and from slow-cooker liner.
Place in refrigerator until fully chilled, at least 6 hours or up to 24 hours.
Reduce heat to medium-low; whisk in milk and bourbon.
Cook, whisking constantly, until thickened, 2 to 3 minutes.
Transfer to a heatproof bowl.
Cool 1 hour or up to 4 hours.
Cover; chill until ready to serve, up to 24 hours.
Remove cheesecake from pan.
Drizzle with Praline Topping before serving.
