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Lighter Pecan Pie Cheesecake with Bourbon Caramel

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A lighter, yet indulgent pecan pie cheesecake with a nut-based crust, creamy Greek yogurt filling, and a bourbon caramel drizzle. Perfect for holidays or any occasion where you want a showstopper dessert without the guilt.

Ingredients

Scale
  • 1 1/2 cups pecan halves (toasted, finely chopped or processed)
  • 2 tablespoons melted butter (unsalted)
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1 tablespoon bourbon (optional)
  • 1 cup (100g) pecan halves
  • 1/4 cup (60ml) maple syrup (pure)
  • 2 tablespoons melted butter
  • 1 tablespoon bourbon
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup (100g) granulated sugar
  • 3 tablespoons water
  • 1/4 cup (60ml) heavy cream (at room temperature)
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon bourbon
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). In a food processor, pulse 1 1/2 cups pecan halves until finely ground but not a paste. Transfer to a bowl, stir in 2 tablespoons melted butter, 1 tablespoon sugar, and 1/8 teaspoon salt. Press firmly into bottom of a 9-inch springform pan. Bake 10 minutes, then set aside to cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down bowl. Add 1/2 cup sugar and beat 1 minute. Add Greek yogurt, eggs one at a time (beating well after each), vanilla extract, and 1 tablespoon bourbon. Mix on low just until combined.
  3. Pour cheesecake filling over cooled crust. Tap pan on counter to release air bubbles. Place springform pan in a larger roasting pan; pour hot water into roasting pan until halfway up sides of springform. Bake at 350°F (175°C) for 45-55 minutes, until edges are set but center still jiggles slightly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
  4. While cheesecake cools, make pecan topping: In a small bowl, toss 1 cup pecan halves with 1/4 cup maple syrup, 2 tablespoons melted butter, 1 tablespoon bourbon, 1/4 teaspoon cinnamon, and a pinch of salt. Spread on parchment-lined baking sheet. Bake at 350°F (175°C) for 8-10 minutes, stirring once, until fragrant and bubbly. Cool completely.
  5. Make bourbon caramel: In a small heavy-bottomed saucepan, combine 1/2 cup sugar and 3 tablespoons water. Cook over medium heat, swirling occasionally, until sugar dissolves and turns deep amber (8-10 minutes). Remove from heat; carefully whisk in heavy cream (it will bubble). Whisk until smooth, then add 2 tablespoons butter and 1 tablespoon bourbon. Stir until melted and combined. Let cool slightly.
  6. Once cheesecake is completely cool (refrigerate at least 4 hours, preferably overnight), run a knife around edge of pan and release springform. Arrange glazed pecans on top in a single layer. Drizzle bourbon caramel over top just before serving. Use a sharp, wet knife for clean slices.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not skip the water bath to prevent cracking. When making caramel, do not walk away; it can burn quickly. Let cheesecake cool slowly in the oven with the door cracked to avoid cracks. For clean slices, dip a sharp knife in hot water between cuts.

Nutrition

Keywords: pecan pie cheesecake, lighter cheesecake, bourbon caramel, gluten-free cheesecake, holiday dessert, pecan crust

Find it online: https://perkypan.com/lighter-pecan-pie-cheesecake-with-bourbon-caramel/