Apple Pecan Cream Cheese Dessert with Bourbon Praline Sauce from Rebecca List-Bergeron. Holiday Dessert bake-off Christmas Special recipe. 

Ingredients 

Crust

1 cup all-purpose flour

1/3 cup packed brown sugar

¼ cup chopped pecans

6 tablespoons cold butter

Apple layer

4 to 5 large baking apples, peeled, cored and thinly sliced (to fill

half of spring form pan)

½ cup sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

¼ teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

Cream cheese/cream layer

1, eight-ounce package cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla

1 half pint whipping cream

Bourbon Praline Sauce

1 ½ cups light brown sugar

½ cup heavy whipping cream

½ stick unsalted butter

¼ cup bourbon

1 teaspoon kosher salt

1 ½ cups chopped and toasted pecans

Method 

Use a greased 9-inch spring form pan with double thickness of foil securely wrapped around pan. 

In a small bowl, combine flour, brown sugar and pecans; cut in butter until crumbly.  Press onto bottom of prepared pan. 

Bake at 325 degrees for 12 to 15 minutes or until set, cool. While crust is cooling, in a medium bowl, mix together the apple slices, sugar, cornstarch, lemon juice, cinnamon and nutmeg.

Spoon onto cooled crust. Bake at 350 degrees for 45 minutes or until filling is bubbling and apples are tender. Let cool completely, then refrigerate until cold.

Whip softened cream cheese with powdered sugar and vanilla. 

Beat whipping cream until firm, fold into cream cheese mixture.

Spoon onto cold apple layer and refrigerate. For sauce: Combine brown sugar, cream, butter, bourbon and kosher salt in a saucepan. 

Bring mixture to a boil over low heat (don’t stir topping, but don’t let boil over). Simmer 10 minutes and stir in toasted pecan. 

Cool to room temperature and spoon onto chilled dessert and refrigerate. Use leftover sauce to garnish onto individual slices.