PECAN CRUSTED CHEESECAKE WITH SALTED BOURBON CARAMEL

Ingredients for crust:

2 cups whole pecans

3 tsp melted butter

1/2 tsp pumpkin pie spice

1/2 tsp vanilla extract

3 tbs dark brown sugar

1 tsp water

Ingredients for cheesecake:

24 oz softened cream cheesed

1 stick softened unsalted butter

1 1/4 cup creme fraiche

1 cup sugar

5 eggs, separated

2 tbs sifted cornstarch

Ingredients for caramel:

1 cup sugar

1/3 cup water

1 stick salted butter

1/2 cup heavy whipping cream

1/3 cup bourbon

Directions:

preheat oven to 325

grind pecans in food processor until fine

add melted butter, brown sugar, vanilla and water and continue

processing until mixture begins falling off sides of bowl

press into the bottom of a 10 non stick spring form pan bake for 20 minutes until golden brown

allow to cool completely before wrapping the bottom and sides with

heavy duty aluminum foil

whip softened cream cheese, butter, creme fraiche, sugar and cornstarch

in stand mixer until combined

add egg yolks one at a time while mixing

in a separate bowl, beat egg whites until stiff

fold egg whites into cream cheese mixture

pour mixture over the pecan crust

bake at 325 for 1 1/2 hours

turn off oven and crack door open and allow cake to cool for 40 minutes

refrigerate for at least 4 6 hours combine sugar and water in small pot over medium high heat

once dissolved add butter and allow it boil until it becomes a golden

brown color

remove from heat and add heavy cream

whisk together and reheat to a slow boil

reduce over low heat for 10 minutes

add bourbon and reduce for another 5 minutes until creamy

store in jar until your ready to pour over your cake