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Lighter Pecan Pie Cheesecake with Bourbon Caramel

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A decadent yet lighter pecan pie cheesecake with a silky cream cheese filling, crunchy pecan topping, and a smoky bourbon caramel sauce. Perfect for holidays or any special occasion, this recipe delivers all the flavor with less guilt.

Ingredients

Scale
  • 16 ounces reduced-fat cream cheese, softened
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups pecan halves, roughly chopped and toasted
  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • 1/2 cup granulated sugar (for caramel)
  • 2 tablespoons unsalted butter, cubed (for caramel)
  • 1/4 cup heavy cream (for caramel)
  • 2 tablespoons bourbon (for caramel)
  • Pinch of sea salt (for caramel)

Instructions

  1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the sides with non-stick spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Set aside to cool.
  3. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2 minutes). Scrape down sides. Add sugar and beat for 1 minute. Add Greek yogurt and vanilla, beating until just incorporated. Add eggs one at a time, beating on low after each addition until just combined. Sprinkle in flour and mix on low until incorporated. Do not overmix.
  4. Assemble and bake: Pour filling over cooled crust. Smooth the top. Sprinkle toasted chopped pecans evenly over the filling and gently press them in. Bake at 325°F for 40-45 minutes until edges are set but center still jiggles slightly. Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour. Then transfer to a wire rack to cool completely.
  5. Make the bourbon caramel: In a small saucepan, spread 1/2 cup granulated sugar in an even layer. Cook over medium heat without stirring until sugar begins to melt around edges. Gently swirl pan until sugar is completely melted and turns deep amber (5-7 minutes). Remove from heat and whisk in butter cubes until melted. Slowly drizzle in heavy cream while whisking constantly. Stir in bourbon and a pinch of sea salt. Let cool for 10-15 minutes; it will thicken as it cools.
  6. Chill and serve: Once cheesecake is completely cool, cover and refrigerate for at least 4 hours, preferably overnight. To serve, run a thin knife around the edge of the pan before releasing the springform. Drizzle generously with bourbon caramel sauce. Optionally top with whole toasted pecans and flaky sea salt.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Do not overmix the batter to prevent cracking. For a water bath shortcut, place a shallow baking dish with hot water on the oven rack below the cheesecake. If caramel seizes, add a tablespoon of warm water and whisk over low heat. Cheesecake can be made up to 3 days in advance; caramel can be made up to 1 week ahead.

Nutrition

Keywords: pecan pie cheesecake, lighter cheesecake, bourbon caramel, holiday dessert, Thanksgiving dessert, Christmas dessert, cream cheese dessert, pecan dessert

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