Maple Bourbon Cheesecake with Pretzel-Pecan Crust
Equipment
- Mixing Bowls
- Food Processor
- 6-inch Springform Pan
- Oven
Ingredients
- 1 cup pretzel crumbs
- ½ cup pecans, finely chopped
- 3 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- 16 ounces cream cheese, softened
- ½ cup pure maple syrup
- ¼ cup granulated sugar
- 2 large eggs
- 3 tablespoons bourbon
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- Preheat the oven to 325°F. Combine the pretzel crumbs, chopped pecans, melted butter, and brown sugar in a bowl until the mixture holds together when pressed.
- Press the crust mixture evenly into the bottom of a 6-inch springform pan. Bake for 10 minutes, then set aside to cool while preparing the filling.
- Beat the softened cream cheese with the maple syrup, granulated sugar, bourbon, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition.
- Pour the filling over the cooled crust. Bake for 35 to 40 minutes until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours before serving.
- Top each slice with a dollop of whipped cream just before serving.
Notes
Chill the cheesecake fully before slicing to help the bourbon flavor settle evenly. If the crust mixture feels too dry, add an extra teaspoon of melted butter. For a stronger maple note, drizzle a small amount of extra syrup over the whipped cream topping right before serving.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Food Processor, 6-inch Springform Pan, Oven
Cuisine: American
Equipment: Mixing Bowls, Food Processor, 6-inch Springform Pan, Oven