Bourbon Caramel Swirl Cheesecake is wonderfully rich, sweet, and bold. Caramel and bourbon are a perfect pair for a really amazing dessert!
I tend to think of cheesecakes as seasonal. Sure, I make plenty of no-bake cheesecakes during the summer, but I feel like the amount of oven time required for baked cheesecakes makes them a better candidate for cooler weather. Add in some caramel and a little bourbon, and this cheesecake is definitely made for fall and winter.
The recipe for this cheesecake evolved a bit as I was testing it. I had originally envisioned a topping for it, but one taste was enough to assure me that it didnโt need another thing. I added just an extra drizzle of caramel when serving, and that was plenty of embellishment.
I used a store-bought caramel sauce for the caramel swirl. If you have a homemade caramel you prefer, then feel free to use that instead. Whether you use regular or salted caramel is up to you. The salty flavor wonโt be very bold once itโs mixed with the cheesecake, so think about which youโd prefer for drizzling over slices when you serve it.
The bourbon adds a wonderful flavor and richness. Bourbons have different flavor profiles, so the one you choose will affect the cheesecakeโs flavor. I chose one with a buttery, spicy flavor, but there are some with notes of vanilla, caramel, citrus, and all sorts of great flavors. Personally, I am not a bourbon drinker. My experience with it is that I enjoy the aftertaste of it far more than the actual taste. The flavor in the cheesecake reminds me of that wonderful aftertaste. Itโs warm and spicy and really just fantastic.
This baking method is pretty much the only way I bake cheesecakes. No terrifying water baths! It does require a lot of time, but itโs hands-off time while the cheesecake is in the oven. Just keep the total time in mind when you start baking. Be sure not to skip that last bit of oven time. At first glance, it may seem unnecessary but this method is the best way Iโve found to prevent cracking.
As with most cheesecakes, this one comes together quickly and easily. But, of course, the best part is the spectacular flavor. The rave reviews it gets are pretty great, too.
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Bourbon Caramel Swirl Cheesecake
You'll love the fantastic flavor of this Bourbon Caramel Swirl Cheesecake. The combination of rich caramel and buttery, spicy bourbon are a perfect pair!
Ingredients
For the crust:
- 2 cups (200g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
For the filling:
- 24 ounces (680g) cream cheese, at room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/4 cup (60ml) bourbon
- 1 teaspoon vanilla extract
- 1/2 cup (114g) sour cream
- 1/2 cup (160g) caramel sauce, plus more for garnish*
Instructions
To make the crust:
- Preheat oven to 350ยฐF. Grease a 9-inch 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 200ยฐF. 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.
Notes
*The weight will vary depending on the specific caramel sauce. If in doubt, measure by volume.
31 Comments on โBourbon Caramel Swirl Cheesecakeโ
Iโm been an avid baker for three decades now. I must have made 100 cheesecakes. This one is, by far, the best! My husband says itโs the best cheesecake heโs ever hadโฆbig words from an Italian.
Thatโs 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, heโll 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 wasnโt quite sure after reading.
Hi, Susan. For the volume of cheesecake batter, itโs a relatively small amount youโre adding. Itโs not overpowering, but you know itโs there.
I was hunting through my cookbooks earlier hoping to find a good cheesecake recipe. I shouldnโt have wasted my time! I should know by now that if I want a good recipe to look at yours first. ๐
Thanks, Yvonne! I hope you enjoy it! ๐
I baked this yesterday, served it today, for my dadโs birthday. Huge hit, rich and delicious. I usually canโt 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.
Iโm 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. Iโm going to bake another today for us at home. So delicious.
Iโm 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 arenโt crowded, I think it would be fine. You can always add more time at the end if you feel like they arenโt 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. Iโve never baked a cheesecake before. (No pressure, right?!?!)
Hereโs my question โ would it hurt anything or change any of the other ingredient amounts if I didnโt use the caramel sauce in layers within the cheesecake batter? Iโm thinking Iโd 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). Iโm hoping you see this in time to respond before I need to start baking! Thanks so much!
Hi, Bonnie. You shouldnโt need to change anything else. Happy birthday to your husband!
I Hey Jennifer! This recipe looks amazing. Itโs my parentโs 40th anniversary this weekend and Iโm 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! Iโve not tried that with this recipe, so I canโt say for sure how it would work. Iโve made more mini cupcake size than regular cupcake size. Looking at the recipe for Peanut Butter Cheesecake Minis, Iโd try 350ยฐF for 20 minutes and assess from there.
I made mini ones too and it worked! Thanks!!
I didnโt have any bourbon so used 3 teaspoons of peppermint extract and chocolate sauce. So good!!
Iโm 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 Iโm making one for a Friendsgiving event..
Trying this for first timeโฆ 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 cider๐. 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!