Caramel Pecan Cheesecake

At the request of Julia, here is a Cheesecake that I frequently made when we lived in North Carolina. It's been years since I made it, and I may have to change that soon.

Cheesecake Crust with Pecans
3 Tbsp unsalted butter, softened
3 Tbsp sugar
1 egg yolk
1 cup all-purpose flour
1/4 tsp baking powder
1/8 tsp salt
1/2 cup finely chopped pecans

In a bowl, cream together the butter and sugar until light and fluffy. Beat in the yolk until smooth.

In a separate bowl, combine the dry ingredients and pecans and gently fold them into the butter mixture with a rubber spatula. The mixture will be crumbly.

Caramel Pecan Cheesecake

1 recipe Cheesecake Crust with Pecans
Filling
2 lbs (32 ounces) cream cheese, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
4 eggs
2 Tbsp bourbon
1 cup chopped toasted pecans

Set a rack at the middle level of the oven and preheat to 350 degrees.

Prepare the dough for the crust and place it in a 9 inch springform pan, bottom buttered, and lined with a round of parchment. Pat the dough evenly and firmly to cover the pan bottom. Bake for 15 to 20 minutes, until the dough is golden and baked through. Reduce the oven temperature to 325 degrees.

To make the filling, your mixer should always be set on the lowest speed. Use the paddle attachment to beat the cream cheese smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and paddle. Add the granulated sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Repeat with the brown sugar. Add the eggs, one at a time, mixing only until each is absorbed. Stop and scrape after each addition. Add the bourbon, and mix until absorbed. By hand, gently fold in the chopped pecans.

Wrap aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the filling into the prepared pan over the crust.Place the pan on a jelly-roll or roasting pan and pour warm water into the outer pan to a depth of 1/2 inch.

Bake the cheesecake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water.

Remove the foil and cool completely on a rack. Wrap the cheesecake in plastic and chill overnight before unmolding.