Bake the cheesecake for 55-60 minutes, or until the edges are set, but the center is still slightly jiggly. You can test for doneness by inserting a toothpick into the center—if it comes out clean, it’s done.
Turn off the oven and leave the cheesecake in the oven for 1 hour to cool slowly.
After that, let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, or overnight, to allow it to set fully.
4. Prepare the Bourbon Caramel Sauce:
In a medium saucepan, heat the sugar over medium heat. Stir constantly until it melts and turns golden brown.
Once the sugar has melted, add the butter and stir until it is fully incorporated and the caramel is smooth.
Slowly add the heavy cream (it will bubble), and stir until combined. Then, add the bourbon whiskey and a pinch of salt. Stir for another minute until smooth.
Remove from heat and let it cool slightly before drizzling over the cheesecake.
5. Serve:
When the cheesecake is fully set, remove it from the springform pan.
Drizzle the bourbon caramel sauce over the cheesecake before serving.
Enjoy!
This Bourbon Caramel Cheesecake has the perfect balance of creamy cheesecake, sweet caramel, and a touch of bourbon. It’s an indulgent dessert that’s sure to impress!
Let me know if you want to tweak any part of the recipe or need further details!
