Photo: Johnny Miller; Styling: Sarah Smart 
Hands-on Time
26 Mins
Total Time
3 Hours 36 Mins
Yield
Serves 16

Since we've nixed the baking (even of the crust), you save tons of time; you don't have to wait for the cheesecake to cool out of the oven. Make the cheesecake up to 3 days ahead, but prepare the caramel shortly before serving. It hardens quickly to a yummy praline-like texture.

How to Make It

Step 1

To prepare crust, place crackers in a food processor; process until finely ground. With motor running, add 1/4 cup granulated sugar and 2 tablespoons melted butter to cracker crumbs through food chute; process until blended. Place crumb mixture in a 9-inch springform pan coated with cooking spray; press evenly into bottom of pan. Freeze 20 minutes or until firm.

Step 2

To prepare cheesecake, combine cheeses, 1/2 cup granulated sugar, and crème fraîche in a large bowl; beat with a mixer at medium speed until smooth. Beat in vanilla and 1/4 teaspoon salt. Combine 3 tablespoons cold water and gelatin; let stand 2 minutes or until gelatin dissolves. Heat milk in a small saucepan to 180° (do not boil). Stir gelatin mixture into hot milk, stirring well. Beat gelatin mixture into cheese mixture. Pour cheese mixture into prepared crust; chill 2 hours or until set.

Step 3

To prepare the caramel, melt 2 tablespoons butter in a small saucepan over medium-high heat. Add brown sugar and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk just until sugar melts. Bring mixture to a boil; reduce heat to medium, and cook 5 minutes (do not stir). Remove pan from heat. Stir in bourbon and toasted pecans. Cool slightly.

Step 4

Slice cheesecake into 16 wedges. Place 1 wedge on each of 16 plates; drizzle 1 tablespoon caramel over each serving.

Ratings & Reviews

hannahsgirl's Review

KimberlieL
December 14, 2013
N/A

KimberlieL's Review

hannahsgirl
November 29, 2013
The crust was really good but the cheesecake part tasted mostly like plain cream cheese to me. Made this for Thanksgiving and the others agreed. If I make it again, I'll add more vanilla extract and sugar than it calls for. The pecan caramel was good; didn't blow me away though.