Description
These Butter Pecan Cheesecake Shooter made with Brown Sugar Bourbon Caramel Sauce is a treat you will never forget. Just serve in your desired shot glasses!
Ingredients
Scale
- 12 oz. cream cheese, softened
- 7 oz. sweetened condensed milk (half can of sweetened condensed milk)
- 1 ½ tbsp. butter flavoring extract
- 2 tsp. vanilla extract
- ½ c. pecan chips
- ½ c. graham cracker crumbs
- Caramel Sauce
- 2 c. sugar
- ½ c. water
- 1 tbsp. corn syrup
- 1 c. heavy cream, room temperature
- ½ c. Bourbon
Instructions
- In a small pan on medium high heat, add the pecan chips and toast the pecans for 5 minutes.
- In a medium bowl, blend the cream cheese until creamy with a handheld mixer; add the sweetened condensed milk and mix again. Finally add the butter and vanilla extract. Fold in the toasted pecan pieces. Set in the refrigerator until ready to use.
- To make the caramel sauce add the sugar, water, and corn syrup in a medium sauce pan on medium high heat. Bring the sugar mixture to a boil and use a wet pastry brush to brush down the sides of the pot. Do not stir. Continue cooking until dark amber color emerges, about 6 minutes, and remove from heat. Carefully and slowly pour in the heavy cream and stir. Once the cream is added allow to sit for about 1 minute. Next, slowly add the Brown Sugar Bourbon and stir. Bring the caramel back to a boil for about 1 minute. Be careful because the caramel will reach the top of the pot. I had to keep taking it on and off the burner so it wouldn’t boil over. Allow to cool be using and pour in mason jar with air tight lid.
- In desired shot glasses, add 2 tbsp. of graham cracker crumbs. Place the cheesecake mixture in a large plastic bag and cut a hole at the bottom corner of the bag. Layer the Cheesecake Shooter with cheesecake filling, caramel sauce, cheesecake filling and top off with whipped cream. Chill in the refrigerator for 20 minutes, at least, and serve.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert