Bourbon Pecan Pie Cheesecake Ultimate Layered Dessert

Instructions:

1. Preheat oven to 350°F (175°C). Wrap the exterior bottom and sides of the 9-inch springform pan tightly with heavy-duty foil for the water bath.
2. Make the Crust: Combine cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for 8 minutes and cool slightly.
3. Prepare the Topping Base: In a medium saucepan, combine corn syrup, brown sugar, and butter. Heat until butter is melted and sugar is dissolved. Remove from heat.
4. Temper the Pecan Mixture: Whisk the 2 topping eggs, bourbon, vanilla, and salt in a separate bowl. Slowly drizzle the hot syrup mixture into the eggs while whisking constantly to temper. Stir in the pecan halves. Set aside.
5. Mix the Cheesecake Filling: Beat softened cream cheese until completely smooth. Gradually beat in both sugars, then vanilla and zest. Beat in eggs one at a time, mixing just until combined. Scrape down the bowl often.
6. Assemble the Layers: Pour half of the cheesecake batter over the cooled crust. Carefully spoon half of the pecan pie mixture over the batter. Gently pour the remaining cheesecake batter on top, followed by the remaining pecan topping. Do not stir.
7. Water Bath Baking: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about 1 inch up the side of the springform pan.
8. Bake for 75–90 minutes. The edges should be set, but the center 2 inches should still have a slight wobble.
9. Cooling (Crucial Step): Turn off the oven. Prop the oven door open a crack. Let the cheesecake cool inside the oven for 2 hours.
10. Final Chill: Remove from the water bath, unwrap the foil, and let cool to room temperature on a wire rack. Chill in the refrigerator for a minimum of 6 hours, preferably overnight, before unmolding and serving.