Southern Living Magazine is one of my favorite magazine for cooking, garden, and decorating ideas. I find their recipes easy to make, kitchen tested and delicious. I made this cheesecake for my family on Christmas and it was a huge hit.

The only comment I will make is that I would make is that if you chill the praline topping overnight it become too thick to drizzle over the cheese cake and you have to warm the mixture up. I think this was omitted from the recipe since they say to put the praline topping in a heatproof bowl. I would suggest making it the day that you are serving the cheesecake and letting it cool for 1-4 hours then drizzle over cheesecake.

Crust

• 2 cups graham cracker crumbs (from 1 [13 ½-oz.] pkg. graham cracker crumbs)
  
• ½ cups finely chopped pecans 
  
• ½ cup butter, melted
  
• 3 tablespoons packed dark brown sugar
  

Filling

• 4 (8-oz.) pkg. cream cheese, softened to room temperature
  
• 1 cup granulated sugar
  
• ½ cup packed dark brown sugar
  
• 4 large eggs, at room temperature
  
• ¼ cup sour cream
  
• ¼ cup (2 oz.) bourbon
  
• 2 teaspoons vanilla extract
  

Praline Topping

• ¼ cup butter
  
• ¼ cup packed dark brown sugar
  
• ¼ cup whole milk
  
• 2 tablespoons (1 oz.) bourbon
  
• 1 cup toasted pecan halves
  

Directions

• Step 1
  Prepare the Crust: Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, pecans, butter, and brown sugar in a bowl until well blended. Press mixture into bottom and 1 ½ inches up the sides of prepared springform pan. Bake until lightly browned, about 10 minutes. (Do not turn off oven.) Transfer Crust in springform pan to a wire rack; cool completely, about 30 minutes.
  
  
  
• Step 2
  Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on low speed until smooth, about 1 minute. Add granulated and brown sugars; beat until fully combined and smooth, about 1 minute. Add eggs 2 at a time, beating until just combined, about 15 seconds, stopping to scrape down sides of bowl as needed using a rubber spatula. Add sour cream, bourbon, and vanilla. Beat until just combined, about 1 minute, stopping to scrape down sides of bowl as needed (do not over-beat).
  
  
  
• Step 3
  Pour Filling into cooled Crust. Gently jiggle pan to smooth top. Place cheesecake in a plastic slow-cooker liner; place cheesecake in liner in a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in oven. Pour warm water into roasting pan to come halfway up sides of pan (do not let water get into slow-cooker liner). Bake at 350°F until cheesecake center is slightly jiggly, about 1 hour. Turn off oven; prop oven door ajar about 4 inches. Let cheesecake stand in open oven for 1 hour. Remove from oven and from slow-cooker liner. Place in refrigerator until fully chilled, at least 6 hours or up to 24 hours.
  
  
  
• Step 4
  Meanwhile, prepare the Praline Topping: Cook butter and brown sugar in a saucepan over medium-high, stirring often, until melted and beginning to bubble, 3 to 5 minutes. Reduce heat to medium-low; whisk in milk and bourbon. Cook, whisking constantly, until thickened, 2 to 3 minutes. Stir in pecans. Transfer to a heatproof bowl. Cool 1 hour or up to 4 hours. Cover; chill until ready to serve, up to 24 hours. 
  
  
  
• Step 5
  Remove cheesecake from pan. Drizzle with Praline Topping before serving.
  
  
  Enjoy!