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Bourbon Pecan Cheesecake


Before you start:
  1. Preheat pellet grill or oven to 350 degrees
  2. Wrap foil on bottom and up the sides of a of 9" spring-form pan (outside of pan). This is to keep water from getting inside pan while in water bath.
  3. Butter the bottom & insides of pan
  • 12 oz oreos
  • 6 oz melted butter
  • Throw in food processor until finely ground
  • Spread in 9" cheesecake pan on bottom & about ½ way up sides


  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 Tablespoons cornstarch
  • 2 large eggs
  • 2/3 cup heavy cream
  • 1 tablespoon vanilla
  • 1½ tablespoons bourbon

Place 8 oz of cream cheese in mixer bowl with 1/3 of sugar & cornstarch - mix until smooth & creamy. Add another 8 oz cream cheese & beat until smooth, then add remaining cream cheese beating until smooth. Scrape with spatula often. Then mix in the rest of the sugar, bourbon & vanilla. Add eggs one at a time beating well after each one. Add the heavy cream and mix just until smooth (do not over mix)

Pour batter into the prepared crust.


Place in pan big enough to hold spring-form pan - like a roasting pan. Pour boiling water in the roasting pan to come up about ½ way up the spring-form pan.

Bake at 350 degrees for 75 minutes until the top just barely jiggles. Carefully take pan out of water-bath and put on cooling rack. Let cool for 2 hours in pan. After 2 hours put in fridge until totally chilled (overnight is good).

Caramel, bourbon, pecan topping:

  • Jar of caramel ice cream topping (I used Mrs. Richardsons caramel butterscotch , I think it's probably 20 oz jar)
  • 2 Tablespoons bourbon (or enough to thin it out enough to be able to spoon over cheesecake)
    Chopped pecans (smoked pecans)

Mix all together. Serve over chilled cheesecake slices.