HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Brown Sugar Cheesecake with Bourbon Butterscotch Sauce Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1/3 cup chopped pecans, toasted and cooled 16 chocolate wafer cookies 4 graham crackers 1/3 cup dark brown sugar 6 tbsp. butter, softened Filling: 24 ounces cream cheese, softened 4 large eggs 3 tbsp. bourbon 1 tsp. vanilla extract 1 cup dark brown sugar Topping: 2 cups sour cream 2 tbsp. dark brown sugar 1 tsp. vanilla extract Sauce: 1 1/2 cups sugar 1/2 cup water 1/2 cup bourbon 6 tbsp. butter Directions For Crust: Preheat oven to 350 degrees. Combine pecans, wafers and grahams in a food processor and finely grind. Add sugar and butter and pulse until combined. Press into bottom and 1 1/2 inches up sides of a 9 inch springform pan. Wrap outside of pan tightly with foil. For Filling: Beat cream cheese until fluffy in a large bowl. Add eggs 1 at a time, mixing on low speed. Beat in bourbon, vanilla and sugar until just combined. Pour over crust and place pan in a water bath. Bake 40 to 50 minutes until set. Remove pan from bath and refrigerate 60 minutes. For Topping: Preheat oven to 400 degrees. Stir together sour cream, sugar and vanilla. Spread evenly over top of cheesecake and bake 5 minutes. Refrigerate at least 8 hours. Remove pan sides and refrigerate cheesecake, covered, until ready to serve. Cut into wedges and serve with sauce. For Sauce: Cook sugar in a large pan, stirring over medium-low heat until melted and pale golden. Cook, without stirring, until deep golden. Remove from heat and carefully add water and bourbon. Simmer until caramel is dissolved. Stir in butter. Cool sauce until warm. Makes 1 cheesecake with sauce. Related Recipes •   Butterscotch Rounds •   Bourbon Brown Sugar Cheesecake •   Bourbon, Walnut, Date Cheesecake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Sticky Toffee Pudding Cakes •   Applebee's Bourbon Street Steak •   Broiled Bourbon Chuck Roast •   Shrimp Cakes Boston Style •   Potato-Onion Cakes •   Oven Bourbon barbecued Chicken •   Old Fashioned Crab Cakes •   Saint Patrick's Day Irish Whiskey Butterscotch Balls •   Crab Cakes with Creamy Garlic Chili Sauce •   Butterscotch Oatmeal Blondie Cookies •   Roasted Bourbon-Molasses Chicken Legs •   Pork with Bourbon, Molasses, Pecan Glaze •   Bourbon BBQ Sauce •   Grilled Bourbon Barbecued Pork Chops •   Quick and Easy Ham Steak with Bourbon Cream •   Southern Peanut Butterscotch Sundae View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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