BOURBON CHEESECAKE

Ingredients

• Crust:
• 3/4 c graham cracker crumbs
• 1/3 c finely chopped toasted pecans (about 1 1/3 oz.)
• 5 tbsp unsalted butter, melted
• 3 tbsp firmly packed dark brown sugar
• Streusel:
• 1/3 c firmly packed dark brown sugar
• 2 tbsp all-purpose flour
• 1 tbsp well-chilled unsalted butter, cut into pieces
• 1 c finely chopped toasted pecans (about 4 ounces)
• Filling:
• 4 8-oz packages cream cheese, room temperature
• 3/4 c firmly packed dark brown sugar
• 2 tbsp cornstarch
• 6 large eggs
• 1/4 c whipping cream, room temperature
• 1/4 c bourbon
• Chopped toasted pecans

Directions

Crust:
Preheat oven to 425:F. Mix all ingredients in small bowl. Press mixture onto bottom of 10-inch springform pan. Set aside.

Streusel:
Mix sugar and flour in bowl. Cut in butter until mixture resembles coarse meal. Mix in pecans.

Filling:
Using electric mixer, beat cream cheese with sugar in large bowl until smooth. Mix in cornstarch. Blend in eggs one at a time. Stir in whipping cream and bourbon.

Pour half of filling over crust. Sprinkle streusel over. Cover with remaining filling. Pull knife through filling to swirl streusel. Bake 15 minutes at 425:F. Reduce oven temperature to 225:F. Bake until center is firm, about 45 minutes (cake may crack during baking). Transfer to rack and cool completely. Cover and refrigerate overnight.

Run sharp knife around sides of cheesecake. Release pan sides. Slice cheesecake into wedges. Spoon sauce over each piece; sprinkle with nuts.

Sauce:
1/4 c (1/2 stick) unsalted butter
2/3 c firmly packed dark brown sugar
1/4 c whipping cream
1/4 c bourbon

Melt butter in heavy small saucepan over low heat. Add sugar and stir until dissolved. Mix in cream and bourbon. Increase heat to medium and simmer 5 minutes, stirring occasionally. Makes about 1 c. Serve warm (sauce will be thin). Makes 10 servings.

Submitted 6/13/05.
Source: internet
Submitted By: Meryl
merstarunicorn11@hotmail.com
BOURBON CHEESECAKE