My inspiration for this spectacular confection was my brand-new Bourbon Barrel-Aged Maple Syrup. It’s a flavor that cannot simply be described. It’s an experience. I’m so proud to present you a recipe that delivers that experience with each bite.

SERVES 10–12

Crust

• 1 8.8-oz (250-g) pkg Lotus cookies, crushed
• 5 Tbsp butter, melted
• 1 Tbsp bourbon

Cheesecake Filling

• 4 8-oz (225-g) blocks J&J Cream Cheese
• 1 cup light brown sugar, packed
• 5 eggs, room temperature
• ½ cup heavy cream
• 2 Tbsp bourbon
• ¼ cup maple syrup (I used my Simply Gourmet Bourbon Barrel-Aged Maple Syrup, but it will be amazing with any maple syrup)
• 1 tsp vanilla extract

Pecan Caramel Bourbon Topping

• 2/3 cup brown sugar
• 4 Tbsp butter
• 6 Tbsp heavy cream
• 1 tsp salt
• 2 tsp bourbon
• 1 cup pecan halves

Preheat oven to 350°F (175°C).

Spray the bottom of a 9-inch (23-cm) springform pan with baking spray. Line with a 9-inch (23-cm) round piece of parchment paper and spray the parchment as well.

Combine Lotus cookie crumbs, melted butter, and bourbon in a medium bowl. Stir until well combined. Press crumbs in an even layer on the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and cool. Wrap the outside of the pan with three pieces of heavy-duty foil.

Reduce oven heat to 325°F (160°C). In the bowl of an electric mixer, beat cream cheeses and brown sugar until smooth. Scrape the bottom and sides. Add the eggs one at a time, beating for 30 seconds after each addition. Add in heavy cream, bourbon, maple syrup, and vanilla. Beat until combined (do not overmix).

Pour filling over crust in pan. Tap on the counter to release air bubbles. Place pan into a large roasting pan and add 1 inch (2¹⁄₂ cm) of water to the roasting pan.

Bake uncovered for 1 hour and 10 minutes. The center will still be jiggly. Turn off oven. Open the oven door and allow the cake to set for 1 hour.

Carefully remove the pan from the oven. Remove the springform pan from the water and discard the outer foil. Allow cake to rest for at least 30 minutes before placing in the refrigerator. Transfer the cake to the refrigerator overnight. It will set further in the fridge.

Prepare topping: In a small saucepan over medium heat, combine brown sugar, butter, heavy cream, and salt. Bring to a simmer and allow to thicken for 2 minutes. Add bourbon and pecans and toss until coated and shiny. Remove from heat and cool slightly. Spoon topping over cooled and set cheesecake.

To serve, run a knife around the sides of the pan to loosen the cake. Release pan sides.

Note

This cake can be frozen for up to three months. To freeze, place cake in freezer unwrapped until firm. Then wrap in plastic, foil, or a box until ready to use. Defrost overnight in the refrigerator before serving.

(Originally featured in Family Table, Issue 842)