No-Bake Cheesecake with Pecan Caramel

Ingredients

• 2 tablespoons bourbon 
• 0.7 cup brown sugar packed
• 2 tablespoons butter 
• 2 tablespoons butter melted
• 12 ounces weight cream cheese fat-free softened
• 0.3 cup crème fraîche 
• 1 cup skim milk fat-free
• 2.3 teaspoons gelatin powder unflavored
• 16 large graham crackers low-fat (4 large cracker sheets)
• 0.3 cup granulated sugar 
• 0.5 cup granulated sugar 
• 0.3 cup maple syrup 
• 0.5 cup pecans toasted chopped
• 0.3 teaspoon salt 
• 2 teaspoons vanilla extract 
• 3 tablespoons water cold
• 1 tablespoon whipping cream 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• whisk
• blender
• springform pan

Directions

1. To prepare crust, place crackers in a food processor; process until finely ground. With motor running, add 1/4 cup granulated sugar and 2 tablespoons melted butter to cracker crumbs through food chute; process until blended.
2. Place crumb mixture in a 9-inch springform pan coated with cooking spray; press evenly into bottom of pan. Freeze 20 minutes or until firm.
3. To prepare cheesecake, combine cheeses, 1/2 cup granulated sugar, and crme frache in a large bowl; beat with a mixer at medium speed until smooth. Beat in vanilla and 1/4 teaspoon salt.
4. Combine 3 tablespoons cold water and gelatin; let stand 2 minutes or until gelatin dissolves.
5. Heat milk in a small saucepan to 180 (do not boil). Stir gelatin mixture into hot milk, stirring well. Beat gelatin mixture into cheese mixture.
6. Pour cheese mixture into prepared crust; chill 2 hours or until set.
7. To prepare the caramel, melt 2 tablespoons butter in a small saucepan over medium-high heat.
8. Add brown sugar and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk just until sugar melts. Bring mixture to a boil; reduce heat to medium, and cook 5 minutes (do not stir).
9. Remove pan from heat. Stir in bourbon and toasted pecans. Cool slightly.
10. Slice cheesecake into 16 wedges.
11. Place 1 wedge on each of 16 plates; drizzle 1 tablespoon caramel over each serving.