COCONUT CHEESECAKE WITH BOURBON PECAN CARAMEL

Seville_Cheesecake_BIG

 

SEVILLE QUARTER
BRANDON MELTON
 

¾ cup graham cracker crumbs
1 ½ cup toasted coconut
½ Tbsp. fresh lemon juice
¼ cup butter, melted
1 lb. cream cheese at room temperature
½ cup sugar
2 large eggs
8 oz. cream of coconut
½ cup whipping cream
1 tsp. vanilla extract
½ Tbsp. lemon juice

Preheat oven to 325 degrees. Lightly spray small aluminum baking cups. Combine cracker crumbs, toasted coconut, lemon juice and butter to form crust. Spread into each baking cup, packing lightly to form crust. Mix cream cheese and sugar in stand mixer until smooth. Add eggs one at a time, incorporating thoroughly. Add cream of coconut, heavy cream, vanilla and ½ Tbsp. lemon juice until well-blended. Pour into individual crusts. Place in a shallow baking dish with water halfway us sides. Remove and cool on a wire rack and place in refrigerator covered overnight.

Bourbon Pecan Caramel:
1 cup bourbon
1 cup pecan pieces
2 cups brown sugar
Vanilla bean

Place all ingredients in a medium skillet over low heat and simmer. Remove from heat and slowly add bourbon. Serve over cheesecakes.