Bourbon & Bliss Cheesecake Recipe

1. Prepare crust

Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch (23 cm) springform pan with a double layer of heavy-duty aluminum foil (this prevents water in the water bath from leaking in). Grease the inside of the pan. Place vanilla wafers in a food processor and pulse until fine crumbs form (or place in a zip-top bag and crush with a rolling pin).

2. Combine the 2 cups vanilla wafer crumbs, 1/4 cup granulated sugar and 1/4 tsp salt in a medium bowl. Melt 6 tablespoons unsalted butter and pour over crumbs. Stir until evenly moistened and the mixture holds together when pressed.

3. Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan. Use the bottom of a measuring cup to compact the crust. Bake on the middle rack for 10 minutes. Remove and let cool while preparing filling. Leave oven on 325°F (165°C).

4. Room-temperature setup

Ensure 32 oz cream cheese is very soft at room temperature (at least 30–60 minutes out of refrigerator). Preheat oven remains at 325°F (165°C). Place a large shallow roasting pan for the water bath in the oven while it heats so it becomes hot.

5. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until very smooth and lump-free, about 2–3 minutes, scraping the bowl down as needed.

6. Add 1 1/4 cups granulated sugar and 1/4 cup packed light brown sugar to the cream cheese and beat on medium speed until combined and creamy, about 1–2 minutes. Scrape down the bowl.

7. Add 1/2 cup sour cream, 1/2 cup heavy cream, 2 tsp vanilla extract, 3 tbsp bourbon, 2 tbsp all-purpose flour, and 1/2 tsp fine sea salt. Mix on low speed just until incorporated, scraping the bowl so there are no streaks.

8. Add the 4 whole eggs and 1 egg yolk one at a time, mixing on low speed after each addition just until combined. Do not overbeat; incorporate only until the mixture is smooth and homogenous to avoid adding extra air.

9. Taste a small amount and, if desired, add another 1/2–1 tbsp bourbon for a stronger flavor (optional). Pour the filling into the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

10. Place the foil-wrapped springform pan into the preheated roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan (this creates a bain-marie to promote even baking and prevent cracking).

11. Bake at 325°F (165°C) for 55–70 minutes, or until the edges are set and center still slightly jiggly (about 1/2 inch wobble). Rotate the pan once halfway through if your oven has hot spots. Avoid opening the oven frequently.

12. Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking. After one hour, remove the cheesecake from the water bath, remove the foil, and cool completely on a wire rack for at least another hour.

13. Once at room temperature, chill the cheesecake in the refrigerator uncovered for at least 6 hours or preferably overnight to set fully.

14. Make caramel

About 30 minutes before serving (or after cheesecake has chilled), make the caramel. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Stir to moisten the sugar, then place over medium heat without stirring. Swirl the pan occasionally to encourage even melting. Watch carefully as the sugar dissolves, turns amber, and then deep caramel — this can happen quickly.

15. When the sugar reaches a deep amber color, remove the pan from heat and immediately whisk in 6 tbsp unsalted butter pieces until melted and incorporated (be careful — it will bubble vigorously).

16. Slowly and carefully whisk in 1/2 cup warmed heavy cream in a steady stream; the mixture will bubble strongly. Return the pan to very low heat and cook for 30–60 seconds until smooth and cohesive.

17. Stir in 2 tbsp bourbon and 3/4 tsp coarse sea salt. Taste and adjust salt or bourbon to preference (remember alcohol will be slightly reduced but not fully evaporated). Let the caramel cool for 10–15 minutes so it thickens to a pourable but not runny consistency.

18. If the caramel becomes too thick, warm gently over low heat and whisk in a teaspoon or two of warm cream to loosen. If it separates, whisk vigorously and heat slightly to re-emulsify.

19. When ready, pour the cooled-but-still-pourable caramel over the chilled cheesecake, using an offset spatula to spread to the edge and allow a little to drip down the sides for a decorative effect. Sprinkle a pinch of extra coarse sea salt over the top and scatter toasted pecans if using.

20. Chill the glazed cheesecake in the refrigerator for 30 minutes to let the caramel set slightly. Run a thin-bladed knife around the edge of the springform before unlatching to prevent sticking.

21. Release the springform and transfer the cheesecake to a serving plate if desired. Slice with a hot, dry knife (dip in hot water and wipe dry between cuts) for clean slices. Serve slices with a dollop of whipped cream and extra pecans as garnish.