Pecan Pie Cheesecake with Maple and Bourbon

Preheat the oven to 325°F (170°C).

In a bowl, stir together the graham cracker crumbs and melted butter until combined.

Press the mixture evenly into the bottom and halfway up the sides of a 9-inch (23 cm) springform pan. Transfer the pan to the refrigerator to chill.

In a large bowl, beat the cream cheese, sugar, and milk with a hand mixer until fluffy and fully incorporated.

Add the sour cream, flour, 2 teaspoons of bourbon, and the two eggs. Gently mix until the cream cheese filling is smooth.

Pour the filling into the prepared crust and bake for 1 hour, or until the cheesecake no longer jiggles.

While the cheesecake bakes, prepare the stovetop pecan pie filling.

In a bowl, stir together the brown sugar, cornstarch, and salt. Pour the mixture into a medium saucepan over low heat.

Add the egg yolks, maple syrup, and warm cream. Whisk until smooth.

Cook over low heat for 5–10 minutes, until the mixture thickens to a pudding-like consistency. Remove it from the heat.

Stir in the cold butter and the remaining teaspoon of bourbon, then whisk until fully emulsified. Let the mixture cool to around room temperature.

Fold in the chopped roasted pecans. Pour the mixture over the baked cheesecake and spread it into an even layer.

If you like, sprinkle extra chopped pecans over the top or garnish with whole pecans.

Refrigerate the cheesecake until completely set.

Slice and serve cold or at room temperature.