This Frankenstein cheesecake was an amalgam of three different recipes. It wasn’t that great (though we ate, uhm, all of it) BUT the pecan pie topping was 100%. The bourbon whipped cream was pretty dope too. Ever since then bourbon has been on the brain.
Pecan Pie Topping
1 c. packed light brown sugar
2 tbsp corn syrup
3 tbsp heavy cream
3 tbsp bourbon
1 tsp vanilla extract
1/2 tsp cinnamon
1.5 c. toasted pecans, roughly chopped
- Roughly chop the pecans. Toast in a frying pan on medium heat for about 5 minutes, moving regularly so they don’t burn. Set aside.
- Bring brown sugar, corn syrup, and bourbon to a gentle boil over medium heat. Once it begins to boil, reduce heat and simmer for about 5 minutes stirring regularly.
- Once the sugar mixture is removed from heat, stir in vanilla and cinnamon. Then stir in pecans.
- Set aside to cool before topping cheesecake or ice cream or just eating with a spoon.