Apple Bottom Bourbon Pecan Cheesecake Recipe

Introduction

This Apple Bottom Bourbon Pecan Cheesecake is a rich and creamy dessert that perfectly blends tart apples, smooth cream cheese, and a hint of bourbon warmth. With a spiced crust and tender apple chunks, it’s an irresistible treat for any occasion.

Ingredients

• 1 ¾ cups graham crackers (or gingersnaps)
• 1/3 cup unsalted butter (melted)
• 1 tablespoon granulated sugar
• 6 tablespoons granulated sugar
• 1/4 cup unsalted butter (softened to room temperature)
• 2 tablespoons bourbon
• 1 pinch salt
• 4-5 extra large Granny Smith apples (peeled, cored, and chopped into 1/2-inch pieces)
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 16 ounces cream cheese (softened to room temperature)
• ¾ cup + 2 tablespoons granulated sugar
• 1 1/2 tablespoons corn starch
• 3 large eggs

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a bowl, mix the crushed graham crackers (or gingersnaps) with melted butter and 1 tablespoon granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
2. Step 2: In a skillet, melt the 1/4 cup softened butter over medium heat. Add the chopped apples, 6 tablespoons sugar, cinnamon, bourbon, and a pinch of salt. Cook, stirring occasionally, until the apples are soft and caramelized, about 8-10 minutes. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, beat the softened cream cheese with ¾ cup + 2 tablespoons granulated sugar and cornstarch until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Step 4: Gently fold the apple mixture into the cream cheese batter, reserving a few spoonfuls for topping if desired.
5. Step 5: Pour the batter over the cooled crust in the springform pan. Smooth the top and add reserved apple pieces for decoration if you like.
6. Step 6: Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour.
7. Step 7: Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight before serving.

Tips & Variations

• For added crunch, sprinkle chopped toasted pecans on top before serving to complement the bourbon flavor.
• If you prefer, substitute the bourbon with apple cider or whiskey for a different twist.
• Use gingersnap crust for a spicier base that pairs well with the cinnamon and apples.
• Make sure the cream cheese and butter are at room temperature to ensure a smooth batter without lumps.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it tightly wrapped for up to 1 month. Thaw overnight in the fridge before serving. Reheat chilled slices gently at room temperature or enjoy cold for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different apples for this cheesecake?

Yes, but Granny Smith apples are preferred because their tartness balances the sweetness. If using sweeter apples, you might want to reduce the sugar slightly.

How do I prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake in a water bath or place a pan of water on a lower rack in the oven to maintain moisture. Also, avoid overbaking and let the cheesecake cool gradually in the oven with the door slightly open.

Apple Bottom Bourbon Pecan Cheesecake Recipe

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★★★★★

4.4 from 423 reviews

This Apple Bottom Bourbon Pecan Cheesecake is a decadent dessert that features a rich and creamy cream cheese filling infused with bourbon and vanilla, layered over a buttery graham cracker crust. Fresh tart Granny Smith apples spiced with cinnamon add a delightful fruitiness and texture to the cheesecake. The bourbon adds a smooth warmth, perfectly balancing the sweetness. This recipe is ideal for special occasions where a luscious and flavorful dessert is desired.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ¾ cups graham crackers (or gingersnaps)
• 1/3 cup unsalted butter (melted)
• 1 tablespoon granulated sugar

Apple Filling

• 4–5 extra large Granny Smith apples (peeled, cored, and chopped into 1/2-inch pieces)
• 2 teaspoons cinnamon
• 2 tablespoons bourbon
• 1 pinch salt

Cheesecake Batter

• 16 ounces cream cheese (softened to room temperature)
• ¾ cup + 2 tablespoons granulated sugar
• 1/4 cup unsalted butter (softened to room temperature)
• 1 1/2 tablespoons corn starch
• 3 large eggs
• 2 teaspoons vanilla extract
• 6 tablespoons granulated sugar

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs (or crushed gingersnaps), melted unsalted butter, and 1 tablespoon granulated sugar. Mix thoroughly until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for about 8-10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
2. Prepare the apple filling: In a medium bowl, toss the peeled, cored, and chopped Granny Smith apples with 2 teaspoons cinnamon, 2 tablespoons bourbon, and a pinch of salt. Set aside to let the flavors meld. The bourbon will add a subtle warmth and depth to the apples.
3. Make the cheesecake batter: In a large mixing bowl, beat together the softened cream cheese, 1/4 cup unsalted butter, ¾ cup plus 2 tablespoons of granulated sugar until smooth and creamy. Add in the 3 large eggs one at a time, beating well after each addition. Mix in the 1 1/2 tablespoons corn starch and 2 teaspoons vanilla extract until fully incorporated. Finally, add the 6 tablespoons granulated sugar and blend until the batter is silky and smooth.
4. Assemble the cheesecake: Pour half of the cheesecake batter over the prepared crust in the springform pan. Evenly distribute the bourbon-spiced apple pieces over this layer. Then, pour the remaining cheesecake batter on top, carefully spreading it to fully cover the apples.
5. Bake the cheesecake: Place the cheesecake in the preheated oven and bake at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Avoid overbaking to prevent cracks.
6. Cool and chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Then, refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it fully set and develop rich flavors before serving.
7. Serve: Carefully remove the sides of the springform pan and slice the cheesecake. Serve chilled, optionally garnished with chopped pecans or a drizzle of caramel sauce for added texture and sweetness.

Notes

• Use room temperature cream cheese and butter for a smooth and lump-free batter.
• Ensure apples are chopped uniformly to promote even cooking and texture.
• Baking times may vary slightly depending on your oven; watch for the cheesecake center to have a gentle wobble.
• For a stronger bourbon flavor, you can gently warm the bourbon before mixing with the apples to intensify aroma and reduce raw alcohol taste.
• Store leftovers covered in the refrigerator for up to 5 days.
• Letting the cheesecake chill overnight enhances the texture and flavor melding.

Keywords: Apple Bourbon Cheesecake, Bourbon Pecan Cheesecake, Apple Dessert, Cream Cheese Dessert, Bourbon Dessert, Fall Dessert