A very rich dessert which can be cooked on your pellet pit. A bit time consuming, but oh so good!
Before you start:
- Preheat pellet grill or oven to 350 degrees
- Wrap foil on bottom and up the sides of a of 9†spring-form pan (outside of pan).
- Butter the bottom & insides of pan
Crust:
12 oz oreos
6 oz melted butter
Throw in food processor until finely ground
Spread in 9†cheesecake pan on bottom & about ½ way up sides
Filling:
24 oz cream cheese, room temperature
1 cup granulated sugar
3 Tablespoons cornstarch
2 large eggs
2/3 cup heavy cream
1 tablespoon vanilla
1½ tablespoons bourbon
Place 8 oz of cream cheese in mixer bowl with 1/3 of sugar & cornstarch - mix until smooth & creamy. Add another 8 oz cream cheese & beat until smooth, then add remaining cream cheese beating until smooth. Sxxxxe with spatula often. Then mix in the rest of the sugar , bourbon & vanilla. Add eggs one at a time beating well after each one. Add the heavy cream and mix just until smooth (do not over mix)
Pour batter into the prepared crust.
Topping
3 large eggs, beaten
1/3 cup granulated sugar
1/3 cup brown sugar
8 tsp corn syrup (I used dark corn syrup)
2 tablespoons bourbon
½ tsp vanilla
1/8 tsp salt
¾ cup rough chopped pecans (I used smoked pecans)
Mix all together except pecans. Sprinkle pecans on top of cheesecake batter. Pour topping over cheesecake batter.
Place in pan big enough to hold spring-form pan. Pour boiling water in the roasting pan to come up about ½ way up the spring-form pan.
Bake at 350 degrees for 75 minutes until the top just barely jiggles. Carefully take pan out of water-bath and put on cooling rack. Let cool for 2 hours in pan. After 2 hours put in fridge until totally chilled then serve.