Cooking With the Corleys

Fair warning: if you’re after a quick and easy dessert, this is not that recipe. But don’t let that scare you off—this cheesecake is absolutely worth every step (and yes, even all the dirty dishes). It’s packed with all my favorite things and feels right at home on any fall dinner table. The whiskey isn’t mandatory, but it adds a warm, cozy depth that really makes the flavors shine—highly recommend keeping it in.

Pecan Shortbread Crust

• 4 tablespoons unsalted butter, melted
• ⅓ cup brown sugar
• ⅔ cup all-purpose flour
• ¼ cup pecans, finely pulsed (almond flour texture)
• ½ teaspoon cinnamon
• Pinch of salt

Apple Mixture

• 2 cups Granny Smith apples, peeled and diced small
• 1 tablespoon brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon cinnamon

Cheesecake Filling

• 12 oz cream cheese, softened
• ½ cup brown sugar
• 3 tablespoons Greek yogurt
• 1 teaspoon vanilla bean paste
• 1 egg, room temperature
• 2 tablespoons whiskey (your favorite)

Pecan Pie Topping

• 3 tablespoons butter
• 1 cup pecans, roughly chopped
• ¼ cup brown sugar
• ¼ cup heavy cream
• 1 teaspoon cinnamon
• Pinch of salt

Boozy Spiced Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla bean paste
• 1/2 teaspoon cinnamon
• 1 tablespoon whiskey (your favorite)

Instructions

Step 1: Make the Pecan Shortbread Crust

1. Preheat oven to 350°F.
2. In a food processor, pulse pecans until very fine (like almond flour).
3. In a mixing bowl, combine melted butter, brown sugar, flour, finely pulsed pecans, cinnamon, and a pinch of salt until a cohesive dough forms.
4. Press the crust evenly into the bottom of a springform pan.
5. Bake for 10 minutes. Remove and let cool while preparing other layers.

Step 2: Prepare the Apple Layer

1. Peel and dice Granny Smith apples into small pieces.
2. In a bowl, toss apples with brown sugar, lemon juice, and cinnamon until evenly coated.
3. Once the crust has cooled slightly, layer the apple mixture evenly over it.

Step 3: Make the Cheesecake Filling

1. Using a stand mixer with the paddle attachment, beat softened cream cheese and brown sugar on medium-high speed until smooth (about 3–4 minutes).
2. Scrape down the bowl, then add Greek yogurt, vanilla bean paste, and whiskey. Beat until it is very smooth.
3. Scrape the bowl again. Add the egg and mix at medium speed just until combined. Do not overmix.
4. Pour cheesecake filling over the apple layer and smooth the top.

Step 4: Bake the Cheesecake

1. Place a pan of water on a lower rack in the oven to create steam.
2. Bake the cheesecake at 350°F  for 45–55 minutes, or until set with a slight jiggle in the center.
3. Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour.
4. Remove from oven and chill in the refrigerator for at least 6 hours (preferably overnight).

Step 5: Prepare the Pecan Pie Topping

1. In a small saucepan, bring butter, brown sugar, heavy cream, cinnamon, and salt to a boil.
2. Boil for 2 minutes, then remove from heat.
3. Stir in chopped pecans. Let the mixture cool for 10–15 minutes.
4. Once the cheesecake is chilled, spoon the topping evenly over the top.

Step 6: Make the Boozy Whipped Cream

1. Using a stand mixer with the whisk attachment, beat the heavy cream, powdered sugar, and vanilla bean paste on medium-high speed for 2 minutes.
2. Add whiskey, then continue whipping until medium peaks form (2–3 more minutes).
3. Chill until ready to serve.