From Scratch Gluten Free

{homemade} pecan pie cheesecake

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

 

  1. 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.
  2. 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.
  3. Once the sugar mixture is removed from heat, stir in vanilla and cinnamon. Then stir in pecans.
  4. Set aside to cool before topping cheesecake or ice cream or just eating with a spoon.

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