Best Bourbon Cheesecake Recipe

Bourbon Vanilla Cheesecake with Chocolate Ganache

WEBPlace the pan in the oven and pre-bake the crust for 10 minutes. Remove the pan and let it cool on a baking rack while you prepare the …

Rating: 4.9/5(28)
1. Place all the ingredients for the crust into a bowl and stir until well combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Place the pan in the oven and pre-bake the crust for 10 minutes.
2. Remove the pan and let it cool on a baking rack while you prepare the cheesecake filling.
3. Combine the cream cheese, sugar, bourbon, vanilla, and salt. Mix with an electric mixer until smooth. Add the eggs and continue to mix on medium speed until smooth. Add the sour cream and mix on low until well combined.
4. Pour the batter into the crust in the springform pan. Place the springform pan in a slow cooker liner or a turkey-sized oven bag. Tie the excess plastic snuggly around the edge of the pan and place the springform pan. Add hot water to the larger pan. The oven-proof bag will prevent water from seeping into the springform pan.

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Bourbon Peach Streusel Cheesecake Easy Homemade …

WEBJun 5, 2017 · 5. Reduce oven temperature to 300°F (148°C). 6. To make the streusel, combine flour, brown sugar and cinnamon in a medium …

Rating: 4.9/5(18)
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 2.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 3.
3. Bake the crust for 10 minutes, then set aside to cool. 4.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see water bath tutorial). Set prepared pan aside. 5.

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BourbonPraline Cheesecake Recipe Southern Living

WEBJun 10, 2022 · Prepare the Crust: Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker …

1. Prepare the Crust: Preheat oven to 350°F. 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 ½ 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.
2. Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on low speed until smooth, about 1 minute. Add granulated and brown sugars; beat until fully combined and smooth, about 1 minute. Add eggs 2 at a time, beating until just combined, about 15 seconds, stopping to scrape down sides of bowl as needed using a rubber spatula. Add sour cream, bourbon, and vanilla. Beat until just combined, about 1 minute, stopping to scrape down sides of bowl as needed (do not overbeat).
3. 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. Pour warm water into roasting pan to come halfway up sides of pan (do not let water get into slow-cooker liner). Bake at 350°F 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.
4. Meanwhile, prepare the Praline Topping: Cook butter and brown sugar in a saucepan over medium-high, stirring often, until melted and beginning to bubble, 3 to 5 minutes. Reduce heat to medium-low; whisk in milk and bourbon. Cook, whisking constantly, until thickened, 2 to 3 minutes. Stir in pecans. Transfer to a heatproof bowl. Cool 1 hour or up to 4 hours. Cover; chill until ready to serve, up to 24 hours.

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