We didn’t get the opportunity to have my brother-in-law over for his birthday last month, but I wanted to finally share the cake we made him last year along with the recipe for the topping. I still have some Skrewball in the pantry and might have to make this Praline Pecan Cheesecake again for Thanksgiving. Everyone loved it and it was the perfect way to transform a store-bought cheesecake on a busy day!
Praline Pecan Cheesecake
Ingredients:
- Cheesecake
- 2 tablespoons butter
- 2/3 cup packed brown sugar
- 1/3 cup maple syrup
- 1 tablespoon whipping cream
- 1/4 teaspoon salt
- 2 tablespoons Skrewball Peanut Butter Whiskey
- 1/2 cup chopped pecans, toasted
Instructions:
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 Skrewball and toasted pecans. Cool slightly. Drizzle caramel over cheesecake.
Note: I bought a Costco cheesecake and scraped off the top to create a flat surface. Bourbon would also work instead of the Peanut Butter Whiskey.
From the archives:
My husband loves the PB whiskey! Thanks for the inspiration!