Why You’ll Love This Recipe
I love this cheesecake because it blends the silky richness of classic cheesecake with the deep, buttery warmth of bourbon caramel. The graham cracker crust gives a satisfying crunch, and the swirl of caramel adds an elegant finish. It’s my go-to dessert for impressing guests or treating myself to something indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 24 oz (3 × 8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
Bourbon Caramel Sauce:
- ½ cup granulated sugar
- 3 tbsp unsalted butter
- ¼ cup heavy cream
- 2 tbsp bourbon
Directions
- I preheat the oven to 325 °F (163 °C) and line a 9-inch springform pan with parchment paper or foil for easy release.
- To make the crust, I mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. I press the mixture firmly into the bottom of the pan and bake it for 10 minutes. Then I let it cool.
- For the filling, I beat the cream cheese and 1 cup sugar until smooth. I add the sour cream and vanilla extract, then blend in the eggs one at a time just until combined.
- I pour the filling over the cooled crust and bake it for 45 to 50 minutes, until the edges are set and the center is slightly wobbly. I let it cool completely, then refrigerate it for at least 4 hours or overnight.
- While the cheesecake chills, I prepare the bourbon caramel. In a saucepan over medium heat, I melt the sugar while stirring constantly until it turns amber. I carefully add the butter—it bubbles up—then whisk in the heavy cream. After removing it from heat, I stir in the bourbon and let the sauce cool slightly.
- Once the cheesecake is fully chilled, I drizzle the bourbon caramel over the top, letting it swirl naturally. I slice and serve.
Servings and timing
This recipe makes 12 slices.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: approximately 4 hours 20 minutes (including chilling)
Approximate Calories: 380 kcal per slice
Variations
Sometimes I add a pinch of sea salt to the caramel for a salted caramel twist. For a nutty variation, I sprinkle chopped pecans on top before serving. If I want a lighter taste, I swap sour cream with Greek yogurt. I’ve also used crushed vanilla wafers or gingersnaps instead of graham crackers for the crust.
storage/reheating
I store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze slices individually wrapped and then placed in a freezer-safe bag for up to 1 month. I let them thaw in the fridge overnight before serving. I don’t reheat it, as it’s best enjoyed chilled.
FAQs
Can I make the caramel sauce ahead of time?
Yes, I often make it a day or two in advance and keep it in the fridge. I warm it slightly before drizzling over the cheesecake.
Can I use a different liquor instead of bourbon?
Absolutely. I sometimes use dark rum or brandy for a different twist on the flavor.
What if I don’t have a springform pan?
I can use a regular cake pan lined with parchment for easier removal, though it won’t release as cleanly as a springform.
How do I know when the cheesecake is done?
I look for set edges with a slightly jiggly center—it will firm up as it cools.
Can I skip the alcohol?
Yes, I simply omit the bourbon or replace it with vanilla extract for a non-alcoholic version of the caramel.
Conclusion
This Bourbon Caramel Cheesecake is the ultimate dessert when I want something luscious and show-stopping. With its creamy filling, buttery crust, and rich caramel topping, it’s always a hit. Whether I’m making it for a party or just to indulge, it never disappoints.
Print
Bourbon Caramel Cheesecake
- Total Time: ~4 hours 20 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This bourbon caramel cheesecake features a creamy vanilla filling over a graham cracker crust, finished with a rich, homemade bourbon caramel swirl. Elegant, indulgent, and unforgettable.
Ingredients
For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the cheesecake:
24 oz cream cheese (3 × 8 oz blocks), softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tsp vanilla extract
For the bourbon caramel sauce:
½ cup granulated sugar
3 tbsp unsalted butter
¼ cup heavy cream
2 tbsp bourbon
Instructions
Prep & crust: Preheat oven to 325 °F (163 °C). Line a 9″ springform pan with parchment or foil.
Mix graham crumbs, ¼ cup sugar, and melted butter; press firmly into bottom. Bake 10 minutes, then cool.
Cheesecake filling: Beat cream cheese and 1 cup sugar until smooth. Add sour cream and vanilla. Blend in eggs one at a time until just combined.
Pour filling over cooled crust. Bake 45–50 minutes, until edges are set and center is slightly wobbly. Cool completely, then refrigerate at least 4 hours or overnight.
Bourbon caramel: In a saucepan over medium heat, melt ½ cup sugar while stirring until amber. Carefully add butter (mixture will bubble), whisk in cream. Remove from heat, stir in bourbon, and let cool slightly.
Once the cheesecake is chilled, drizzle the bourbon caramel over top—allowing natural swirls. Slice and serve chilled.
Notes
Add a pinch of sea salt to the caramel for a salted-caramel version.
Top with chopped pecans for crunch.
Substitute Greek yogurt for sour cream for a lighter tang.
Try crushed vanilla wafers or gingersnaps instead of graham crackers for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking (plus stovetop caramel)
- Cuisine: American
