Maple Pecan Pie Cheesecake

Instructions

1. Preheat oven to 325°F.

Crust

1. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
2. Pour the mixture into a 6" springform pan and press it evenly into the bottom and halfway up the sides. Let chill in the refrigerator until needed.

Cheesecake

1. In a medium bowl, beat together the cream cheese, sugar, and milk until fluffy and fully incorporated.
2. Add the sour cream, flour, bourbon, vanilla, and egg and beat until smooth and consistent.
3. Pour the mixture into the sprintform pan over your graham cracker crust and bake for approximately 1 hour, until the cheesecake no longer jiggles in the center. Cover and let chill in the refrigerator.

Pecan Pie Topping

1. In a non-stick pan over medium heat, toast the pecans. Toss regularly, every minute or so, until fragrant and darker in color.
2. In a medium sauce pan over low heat, add brown sugar, cornstarch, and salt. Whisk together to combine.
3. Whisk in the warm cream, and maple syrup. Whisk in the egg yolks.
4. Continue to cook over medium-low heat for around 10 minutes, whisking frequently, until the mixture thickens like a pudding.
5. When ready, remove the mixture from the heat and whisk in the cold butter. Whisk in the bourbon. Fold in the toasted pecans.
6. When the mixture cools to room temperature, pour it in the springform pan over the cheesecake and level out the layer. Cover and refrigerate until the cheesecake is completely set, 2-4 hours or overnight.
7. Note: Double this recipe for a 9" springform pan.