Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour.
Then, remove from the oven and refrigerate for at least 4 hours or overnight.
Make the bourbon caramel sauce:
In a saucepan, melt the sugar over medium heat, stirring frequently. Once it melts, allow it to turn into a golden caramel.
Add the butter and stir until fully incorporated, then carefully add the heavy cream. Stir until smooth.
Add the bourbon, vanilla extract, and a pinch of salt. Let it simmer for a few minutes to thicken.
Serve:
Drizzle the bourbon caramel sauce over the chilled cheesecake just before serving.
Enjoy your decadent bourbon caramel cheesecake! It’s rich, creamy, and with that warm bourbon kick—it’s a real treat. Would you like to modify anything in the recipe or discuss other ideas for it?
