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
