Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted unsalted butter: 6 tablespoons
- Cream cheese (softened): 32 ounces
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Sour cream: 1 cup
- Vanilla extract: 1 teaspoon
- Bourbon: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in sour cream, vanilla extract, and bourbon.
- Step 3: Pour the cream cheese mixture over the graham cracker crust. Bake in preheated oven for 55-65 minutes, or until the center is just slightly jiggly.
- Step 4: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Step 5: Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving. Drizzle with caramel sauce before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days.
- For a richer flavor, warm individual slices in the microwave for 15-20 seconds before serving.
- Serve chilled slices with a sprinkle of sea salt to enhance the bourbon caramel notes.
- Ensure your cream cheese is truly softened to avoid lumps and create the smoothest possible filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American