Dark Chocolate Bourbon Pecan Pie Cheesecake
The combination of chocolate, bourbon, pecans, and cheesecake is phenomenal!
Servings 14 servings
Calories 386kcal
Ingredients
Crust:
- 1 and ½ cup chocolate graham crackers crushed
- 2 Tablespoons brown sugar
- ¼ cup butter melted
Filling:
- 2 8 ounces pkg cream cheese softened, not light or fat-free
- 8 ounces semisweet chocolate melted and cooled
- ⅔ cup brown sugar packed
- 2 Tablespoons unsweetened cocoa powder
- 5 large eggs lightly beaten, room temp
- 1 tablespoon Bourbon
- 1 teaspoon pure vanilla extract
Topping:
- ¾ cup sweetened coconut flakes flaked or shredded
- ¾ cup pecans whole or chopped
- ⅓ cup brown sugar packed
- ⅓ cup heavy whipping cream at room temperature
- 5 Tablespoons butter
- 1 Tablespoon Bourbon
Instructions
- Gather your ingredients. Preheat the oven to 350°F. Wrap heavy-duty aluminum foil tightly around the bottom of a 9-inch springform pan. Spray inside of the pan with non-stick vegetable spray or Wilton cake release
- Crush the graham crackers. Melt the chocolate together and cool.
- In a small bowl, combine graham cracker crumbs and brown sugar.
- Stir in butter. Press crumb mixture in the bottom of the pan and 1 inch up the sides. Bake crust at 350°F for 10 minutes. Cool.
- In the bowl of your electric stand mixer (or hand mixer), beat cream cheese until smooth. Beat in cooled chocolate, brown sugar, and cocoa. Add eggs, one at a time. Beat on low speed until just combined. Stir in Bourbon and vanilla extract.
- Pour into crust.
- Place 1-inch water in a large pan, I use a 9x13 cake pan. Place it on the bottom rack. Place springform pan on the rack directly above the water.
- Bake at 350°F for 50 to 55 minutes or until the center is just set and the top appears matte not shiny. Remove the cheesecake and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate a minimum of 4 hours or overnight before cutting.
- Remove sides of the springform pan and gently remove the cheesecake.
- In a large saucepan, combine all the topping ingredients except Bourbon. Bring to a boil over medium heat; cook and stir for 3 - 5 minutes. Cool. Stir in the Bourbon.
- Spread topping over the cheesecake. Refrigerate until ready to serve.
Nutrition
Calories: 386kcal | Carbohydrates: 35g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 137mg | Potassium: 202mg | Fiber: 3g | Sugar: 26g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
