bourbon apple pie cheesecake with pecan streusel

So the BF's birthday was this past Wednesday. It was the first birthday we've celebrated together. Obviously, the pressure was on. (Or at least the pressure that I created in my own head even after the BF said that his birthday wasn't a big deal and that I didn't even need to make him a birthday cake. Yeah, try living a day in my head.) Anyway...so I wanted to make the perfect birthday cake. However, said BF doesn't particularly love sweets and especially not cake. The following conversation ensued:

Me: So if you don't want a cake, what do you want?

BF: I don't need anything. Really.

Me: Unacceptable. (insert rant here about the necessity of birthday cakes and/or birthday desserts until BF is finally beaten into submission regarding the inevitability of me baking him a birthday dessert)

BF: Well, I like apple pie and I like cheesecake.

Me (to myself): Challenge accepted.

Thus, the bourbon apple pie cheesecake was born. It may have a lot of steps. It may have a number of components. But, I was a woman on a mission. And, let me tell you, the mission was a success. Not only was this cheesecake inhaled on his birthday, the BF and his roommates made it breakfast the next day as well. Success.

This cheesecake is a variation on my favorite southern comfort apple pie. I took the best parts from that (the bourbon cooked apples and the pecan crumble topping, obviously) and added a graham cracker crust and a layer of cheesecake. Yes, this cheesecake has a face only a mother could love (just like the pie that inspired it). I can admit it. It wouldn't win a beauty competition. But, dang it, this cheesecake makes up for it. I mean, come on...Bourbon. Apple pie. Cheesecake. And the figurative icing on this non-cake...pecan streusel.

This might be a new birthday tradition.

bourbon apple pie cheesecake with pecan streusel

crust: 
1 1/2 cups graham cracker crumbs
3 Tbsp granulated sugar
1/2 tsp ground cinnamon
1/3 cup (5 1/3 Tbsp) unsalted butter, melted

pecan streusel:
1/2 cup chopped pecans
1/3 cup sugar
3 Tbsp firmly packed dark-brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup all-purpose flour
1/3 cup (5 1/3 Tbsp) chilled unsalted butter

apple filling:
5 to 6 medium-sized tart apples, such as Braeburn, Cortland, or Winesap
1/2 cup (1 stick) unsalted butter
3 Tbsp cinnamon
1 cup sugar
3/4 cup Southern Comfort or other bourbon whiskey
1/2 cup heavy whipping cream

cheesecake:
8 oz. (1 pkg) cream cheese
1/4 cup granulated sugar
1 tsp vanilla extract
1 large egg

directions:

Make the crust: Preheat the oven to 375 degrees. Line the bottom of a 9-inch round springform pan with parchment paper. In a medium mixing bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork until all the crumbs are moistened and the ingredients are evenly mixed. Transfer the mixture to the prepared springform pan and press the crumbs in an even layer over the pan bottom and about half way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Let cool for about 10 minutes. Refrigerate the crust while you prepare the filling.

Make the pecan streusel: Reduce the oven to 350 degrees. Arrange pecans on a baking sheet in a single layer and toast until a rich brown, 7 to 9 minutes. Set aside.

Meanwhile, in a food processor fitted with a metal blade, process sugars, cinnamon, salt, and flour for about one minute. Cut butter into small pieces and add to sugar-flour mixture. Pulse 10 to 15 times until mixture is crumbly. Remove from processor and stir in pecans. Refrigerate topping, covered, until ready to use.

Make the apple filling: Peel, core, and cut apples into 1/4-inch-thick slices. Melt butter in a large skillet over medium-high heat. When butter starts to foam, add apples and sauté for 5 to 8 minutes. In a small bowl stir together cinnamon and sugar; sprinkle on apples, and stir to combine. Simmer apples over medium-low heat for about 1 minute longer. Remove apples from skillet with a slotted spoon, leaving as much of butter-sugar mixture in skillet as possible. Transfer apples to a baking sheet and arrange in a single layer until ready to use. (If heaped in a pile, they will become soggy.)

Pour Southern Comfort into butter-sugar mixture in skillet. Simmer mixture over medium heat until alcohol burns off, at least 5 minutes (sniff mixture at close range; if it burns your nostrils, the vapors are still burning off). Add cream and continue simmering until mixture is quite thick but still pourable, 5 to 10 minutes. Return apples to skillet and stir to coat. Set aside to cool.

Make the cheesecake: Combine the cream cheese and sugar in the bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Mix in the vanilla and egg until fully incorporated and smooth, 1-2 minutes.

To assemble: Pour apple mixture into graham cracker crust. Spread the cheesecake filling into an even layer over the top of the cooked apples in the crust. Then crumble topping evenly over cheesecake filling. Bake until a knife inserted in the center comes out clean, about 30-35 minutes. Remove from the oven, transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours.

Yield: 1 9-inch pie
Source: inspired by Annie's Eats, topping and apples from The Pastry Queen (the best cookbook purchase you'll ever make)