Get the Recipe:
Bourbon Caramel Swirl Cheesecake
This bourbon caramel swirl cheesecake combines rich, creamy cheesecake with a hint of bourbon and sweet ribbons of caramel. It’s a show-stopping dessert that’s surprisingly simple to make — perfect for holidays, dinner parties, or any special occasion.
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.
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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.
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