This bourbon caramel swirl cheesecake combines rich, creamy cheesecake with sweet ribbons of caramel and the smooth, buttery flavor of bourbon for one unforgettable dessert.
If you love the cozy, slightly spicy flavor of bourbon paired with the sweetness of caramel, this cheesecake is made for you. The bourbon is baked right into the creamy cheesecake filling, adding warmth and depth without being overpowering. Swirls of caramel run through each slice, making it both beautiful and delicious.
This dessert is the kind that turns any gathering into an occasion. It’s rich, elegant, and surprisingly simple to make. No water bath, no stress, just a smooth, silky cheesecake that’s as impressive as it is indulgent. (If you prefer something a little more classic, try my New York cheesecake for a pure, creamy version.)
Why You’ll Love This Bourbon Caramel Cheesecake
- A perfect flavor pairing. Bourbon brings warmth and depth that balance the sweetness of caramel beautifully.
- Creamy, velvety texture. Baking low and slow gives you that signature cheesecake smoothness.
- Stunning presentation. Those caramel swirls make every slice picture-perfect.
- Make it ahead. Cheesecake tastes even better after a night in the fridge, so it’s ideal for entertaining.
Key Ingredients
You’ll find the full recipe card below, but let’s take a look at the ingredients that make this cheesecake shine.
- Graham cracker crumbs – A simple, buttery base that complements the rich filling.
- Cream cheese – The star of the show. Use full-fat and room temperature for the best texture.
- Bourbon – Adds a warm, slightly spicy depth that enhances the caramel flavor without tasting overly boozy. It’s subtle but makes a big difference. Choose a bourbon you enjoy drinking.
- Caramel sauce – Swirled throughout the batter for flavor and visual appeal. Use thick, spoonable caramel for the best results. Either homemade or store-bought will work.
- Sour cream – Keeps the texture creamy and adds a touch of tanginess to balance the sweetness.
How to Make Bourbon Caramel Swirl Cheesecake
Prepare the crust.
Combine graham cracker crumbs and melted butter, then press firmly into the bottom and slightly up the sides of a greased 9-inch springform pan. Bake briefly to set.
Mix the filling.
Beat the cream cheese and sugar until smooth and fluffy. Add the eggs, bourbon, vanilla, and sour cream until the batter is smooth.
Layer and swirl.
Pour a third of the filling into the crust, drizzle with caramel, and gently swirl with a knife. Repeat twice more to create layers of cheesecake and caramel.
Bake low and slow.
Start at 350°F for 15 minutes, then lower the oven temperature to 200°F and bake for about 2 hours. The edges should look set, but the center will still jiggle slightly.
Cool gradually.
Run a knife around the edge to loosen the cheesecake. Turn off the oven and leave the cheesecake inside for 2 hours before transferring to the refrigerator. Chill at least 8 hours or overnight.
Serve.
Slice and drizzle with a little more caramel, toasted nuts, or other garnishes before serving, if you’d like.
Tips for Success
- Use room-temperature ingredients. This ensures a smooth, lump-free filling.
- Don’t over-mix once the eggs are added. Too much air in the batter can cause the cheesecake to puff up and crack as it cools. Mix just until combined after each egg.
- Don’t rush the bake. That long, low bake time is the secret to a creamy texture without cracks.
- Swirl gently. A few turns with a knife are enough to create pretty caramel ribbons without blending it in.
- Check oven accuracy. Since this cheesecake relies on a low, steady bake, an oven thermometer can help ensure consistent results.
- Cool slowly. Letting it rest in the oven helps prevent sinking or cracking.
- For cleaner slices, warm your knife. Dip a sharp knife in hot water and wipe clean between cuts. It makes those caramel swirls look picture-perfect.
Simple Variations
- Salted caramel swirl: Use salted caramel for a sweet-salty contrast.
- Bourbon vanilla: Skip the caramel and add an extra splash of bourbon and vanilla for a simpler but equally delicious variation.
- Nutty topping: Sprinkle toasted pecans over the top before serving for a little crunch.
- Serving suggestions: Drizzle extra caramel over each slice or add a sprinkle of flaky sea salt for a sweet-salty finish. A dollop of sweetened whipped cream on the side makes it even more indulgent.
How to Store
Refrigerate: Cover and chill up to 5 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Make ahead: Chill at least 8 hours, but up to 2 days ahead of serving. The flavor and texture only get better. If you’re adding any toppings, wait to do that until just before serving.
A Sweet Finish with a Bourbon Twist
There’s something special about this cheesecake. It’s classic comfort with just the right touch of indulgence. The creamy texture, the ribbons of caramel, and that hint of bourbon come together in perfect balance. Whether you’re serving it for the holidays, a dinner party, or just because, this bourbon caramel swirl cheesecake is a dessert that always feels a little extra — in the best possible way.
More Bourbon Desserts
Bourbon Caramel Swirl Cheesecake
Ingredients
For the crust:
- 2 cups (200 g) graham cracker crumbs
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 24 ounces (680 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs
- ¼ cup (60 ml) bourbon
- 1 teaspoon vanilla extract
- ½ cup (113 g) sour cream
- ½ cup caramel sauce, plus more for garnish
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan.
- Combine the graham cracker crumbs and butter until thoroughly mixed. Press evenly into the bottom and partially up the sides of the prepared pan.
- Bake 10 minutes. Set aside.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Add the eggs, bourbon, and vanilla, and mix well. Mix in the sour cream.
- Transfer about a third of the filling to the partially baked crust. Drizzle about 1/3 of the caramel over the top of the batter. Use a thin knife to swirl the caramel into the batter.
- Repeat the layers twice.
- Bake 15 minutes.
- Decrease the oven temperature to 200°F (95°C). Bake for 2 hours.
- Remove the cheesecake from the oven, and run a thin knife around the outside edge.
- Turn off the oven. Return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
- Cover the cheesecake loosely and refrigerate at least 8 hours.
- Serve with more caramel sauce if desired.
Video
Notes
- You can use homemade or store-bought caramel sauce, but choose one that’s thick enough to swirl cleanly through the batter.
- The bourbon flavor is subtle but noticeable; for a stronger flavor, increase to ⅓ cup.
- Storage: Cover and refrigerate up to 5 days.
- To freeze: wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before serving.
31 Comments on “Bourbon Caramel Swirl Cheesecake”
I’m been an avid baker for three decades now. I must have made 100 cheesecakes. This one is, by far, the best! My husband says it’s the best cheesecake he’s ever had…big words from an Italian.
That’s so great to hear, Stacey! Thanks for letting me know how much you and your husband liked the recipe.
What type of bourbon did you use in the recipe?
Hi, Andrea. I often use a local straight bourbon whiskey called Widow Jane, but any kind will do.
Hi, im making this for my dad birthday, he’ll be 65 tomorrow. He loves cheesecake & Bourbon. Do the eggs need to be room temperature?
The eggs can be cold or at room temperature.
Would like to make, but is the bourbon flavor very strong, or subtle? I wasn’t quite sure after reading.
Hi, Susan. For the volume of cheesecake batter, it’s a relatively small amount you’re adding. It’s not overpowering, but you know it’s there.
I was hunting through my cookbooks earlier hoping to find a good cheesecake recipe. I shouldn’t have wasted my time! I should know by now that if I want a good recipe to look at yours first. 🙂
Thanks, Yvonne! I hope you enjoy it! 🙂
I baked this yesterday, served it today, for my dad’s birthday. Huge hit, rich and delicious. I usually can’t stand whiskey (my dad picked out a rye whiskey for it, rather than a bourbon), but it made for a really complex flavor that went great with the cheesecake, without any of the paint-thinner burn of straight whiskey. Delicious.
I’m glad you enjoyed it, Beth. Happy belated birthday to your dad!
I made this with minor mods (half vanilla wafers, half Graham crackers for crust; half a bean of vanilla paste in filling) for a 2019 Kentucky Derby party yesterday. It almost generated as much excitement as the race! Thank you so much for this recipe. I’m going to bake another today for us at home. So delicious.
I’m glad you enjoyed it!
Thoughts on baking two at once? Would baking time be the same?
Hi, Michelle. If your oven is large enough that they two pans aren’t crowded, I think it would be fine. You can always add more time at the end if you feel like they aren’t done.
Hi there! I have a question regard your fabulous looking recipe. For his birthday party in a week, my husband requested a bourbon cheesecake similar to one he loves at a local restaurant. I’ve never baked a cheesecake before. (No pressure, right?!?!)
Here’s my question — would it hurt anything or change any of the other ingredient amounts if I didn’t use the caramel sauce in layers within the cheesecake batter? I’m thinking I’d like the sauce to just be on top but IDK if that means I would need to make other changes (like increase the amount of liquid in the cheesecake batter itself as an example). I’m hoping you see this in time to respond before I need to start baking! Thanks so much!
Hi, Bonnie. You shouldn’t need to change anything else. Happy birthday to your husband!
I Hey Jennifer! This recipe looks amazing. It’s my parent’s 40th anniversary this weekend and I’m making a few desserts in smaller sizes. Do you think I could make this in cupcake size? If so, what changes should I make considering oven time and such?
Thanks!
Hi, Dirrae! I’ve not tried that with this recipe, so I can’t say for sure how it would work. I’ve made more mini cupcake size than regular cupcake size. Looking at the recipe for Peanut Butter Cheesecake Minis, I’d try 350°F for 20 minutes and assess from there.
I made mini ones too and it worked! Thanks!!
I didn’t have any bourbon so used 3 teaspoons of peppermint extract and chocolate sauce. So good!!
I’m glad you liked it! Your flavor tweaks sound good!
What is a non alcoholic substitution I could use?
Hi, Pat. You can omit it or add a little more vanilla extract.
I love cooking cheesecakes this time of year! Today I’m making one for a Friendsgiving event..
Trying this for first time… still another hour in the oven. I may have used Evan Williams Kentucky Cider for a twist. I figured you can go wrong with cheesecake, Carmal, bourbon mixed with cider😉. Smells amazing!!!
That sounds so good! I hope you enjoyed it!
hello!! can this be halfed to make a smaller cheesecake or can it be spilt into smaller pans?
Hi, Abby. I think you could use a 6-inch springform for a half recipe. That size pan holds roughly half of a 9-inch pan.
Hi! How far in advance would you say this could be made? Thanks!
Hi, Rochelle! It should keep for a few days tightly covered in the refrigerator, although it will be at its best within a day or so. Hope you enjoy it!