Vanilla Bourbon Cheesecake Recipe

Prepare the Filling

In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.

Gradually add the granulated sugar, and continue to beat until well combined.

Add the sour cream, eggs, vanilla extract, bourbon, and flour. Mix until just combined; do not overmix.

Make the Crust

Preheat your oven to 325°F (160°C).

In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove from the oven and let cool slightly.

Combine and Bake

Pour the cheesecake filling over the cooled crust.

Bake in the preheated oven for about 50-60 minutes, or until the center is set and only slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Prepare the Caramel Sauce

In a medium saucepan over medium heat, add the granulated sugar.

Cook, stirring constantly, until the sugar has melted and turned a deep amber color.

Add the butter and stir until melted, then slowly pour in the heavy cream while stirring continuously.

Add salt and mix well. Let cool before drizzling over the cheesecake.

Garnish the Cheesecake

Once the cheesecake has set and cooled, drizzle the caramel sauce over the top.

Sprinkle toasted pepitas on top of the caramel for added crunch and flavor.