See All Recipes

Whisky Pecan Cheesecake

A recipe with Alberta Premium Canadian Whisky

Whisky Pecan Cheesecake

Total Time:

1hrs 30mins




1hrs 10mins


  • Crust:
  • ¾ cup graham cracker crumbs
  • ½ cup pecans, finely chopped
  • ¼ cup butter, melted
  • ¼ cup brown sugar
  • pinch of salt
  • Filling:
  • 3 x 8-oz bars cream cheese
  • 1 cup brown sugar
  • 2 Tbsp. cornstarch
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 3 eggs
  • ¼ cup whisky (Alberta Premium Canadian Whisky)
  • 1 tsp. vanilla
  • ½ cup sour cream
  • Caramel Topping:
  • ¼ cup butter
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 1 tsp. cinnamon
  • 1 ½ cup pecan halves
  • Pinch of salt
  • 2 Tbsp. whisky (Alberta Premium Canadian Whisky)

How to Make It


Preheat oven to 350 degrees F. In a food processor add all the ingredients for the crust, pulse until crumbly. Press into greased 8-inch spring-form pan.


Beat cream cheese until creamy, add brown sugar, spices and cornstarch until fluffy.


Beat eggs in one at a time, do not over mix.


Fold in whisky, vanilla and sour cream.


Pour into pie crust and place spring-form on a baking sheet and place in the oven. Bake cake for 60-70 minutes or until middle is set. Turn off oven and leave the cheesecake in with the door closed for an hour.


In a small saucepan melt butter and sugar and cook for 3-5 minutes until bubbly. Stir in cream, cinnamon and salt, take off heat and add the whisky and pecans. Cool completely.


Release cheesecake from spring-form and add pecan caramel topping.

Similar Recipes


comments powered by Disqus