Bourbon Caramel Cheesecake Recipe

Alright, let me just say it upfront—if you’ve never experienced the magical union of bourbon, caramel, and cheesecake, you’re seriously missing out. And no, this isn’t just me being dramatic (though, let’s be real, I can be 😂). But for real: this bourbon caramel cheesecake recipe is creamy, rich, slightly boozy, and will have people begging you for seconds (and the recipe).

Ready to bake a dessert that makes you look like a fancy pastry chef without requiring a culinary degree? Let’s get into it, friend.

Why Bourbon Caramel Cheesecake? (Besides the Obvious…)

So, you might be asking: Why mess with a classic cheesecake? Why add bourbon?
Well, sit down because I’ve got answers:

Bourbon adds depth. That warm, smoky, vanilla-kissed note from bourbon cuts through the richness of the cheesecake.
Caramel = instant luxury. Sweet, sticky, buttery caramel on top? Yes, please.
It impresses people. Everyone loves cheesecake. Add bourbon caramel? You just leveled up your dessert game by like… 100 XP.

Plus, you don’t need fancy ingredients or skills—just a bit of patience and maybe a little self-control so you don’t drink the bourbon before it goes in the cake. 😉

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What You’ll Need for Bourbon Caramel Cheesecake

Let’s break down the ingredients. And FYI, nothing here is too wild—your local grocery store’s got you covered.

For the crust:

1 ½ cups graham cracker crumbs (or digestive biscuits if you’re feeling fancy)
¼ cup sugar
½ cup unsalted butter, melted

For the cheesecake filling:

3 (8-ounce) packages of cream cheese, room temperature (don’t cheat and use cold; trust me)
1 cup sugar
3 large eggs
½ cup sour cream
1 teaspoon vanilla extract
2 tablespoons bourbon

For the caramel sauce:

1 cup sugar
6 tablespoons unsalted butter, cubed
½ cup heavy cream
2 tablespoons bourbon
Pinch of salt (because caramel without salt is basically just sad sugar syrup)

How to Make It: Step-by-Step

You’ve got this. I promise it’s way less intimidating than it sounds.

Step 1: Make That Buttery Crust

Let’s start easy.

Preheat your oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand.
Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass to really pack it down.
Bake for about 10 minutes. Let it cool while you work on the filling.

Pro tip: Don’t skip the pre-bake. Nobody likes a soggy crust. Ew.

Step 2: Creamy, Dreamy Filling

Here comes the star of the show.

In a large bowl, beat the cream cheese until smooth. (No lumps allowed. 😒)
Add sugar and beat until fluffy.
Beat in eggs, one at a time.
Add sour cream, vanilla, and bourbon, and mix until everything’s happy together.
Pour the filling over your cooled crust.

Then, bake at 325°F (163°C) for about 50–60 minutes, or until the center is just set but still a little wobbly.

Step 3: The Cool-Down

Don’t even think about cutting into it yet.

Let it cool on the counter for about an hour.
Chill in the fridge for at least 4 hours (overnight is best, IMO).

Step 4: Bourbon Caramel Sauce

Ah, the crown jewel.

Heat sugar in a saucepan over medium heat, stirring constantly. Watch it like a hawk—sugar burns fast.
Once it turns amber, add butter. (It’ll bubble like crazy. Don’t freak out.)
Slowly pour in heavy cream and bourbon, still stirring.
Add a pinch of salt and cook for another minute.
Let it cool slightly before pouring over your cheesecake.

Tips for Success (Because Nobody Likes Cheesecake Fails)

We’ve all been there—cracked tops, soggy crusts, weird textures. Avoid those rookie mistakes with these tips:

Use room-temperature ingredients. If you ignore this, don’t come crying when your filling is lumpy.
Don’t overmix. Too much air = cracks.
Water bath optional. IMO, you don’t need a water bath, but if you’re paranoid about cracks, go for it.
Chill, chill, chill. Cheesecake tastes better when properly chilled.

Why I Love This Recipe (And You Will Too)

Here’s the thing: I’m not always a big fan of overly sweet desserts. But this bourbon caramel cheesecake? It’s the perfect balance.

The bourbon gives it a grown-up vibe without knocking you out (unless you’re heavy-handed with the pour 😏), the caramel is salty and sweet, and the cheesecake is creamy perfection.

I brought this to a potluck once and someone actually tried to hoard half of it for themselves. Rude… but also understandable.

Pairing Suggestions (Because You’re Already Fancy)

So what do you serve with this beauty? Glad you asked:

Coffee or espresso. The bitterness cuts through the sweetness.
A glass of bourbon. Obviously.
Fresh berries. Adds a little brightness.
Whipped cream. For those who want to go full extra.

FAQS about Bourbon Caramel Cheesecake

Can I make it ahead of time?

Absolutely. In fact, you should. Make it the day before, and it’ll taste even better.

Can I skip the bourbon?

Sure, but… why would you? You can replace it with vanilla extract if you absolutely must.

Can I freeze it?

Yep! Wrap it tightly and freeze for up to a month. Thaw overnight in the fridge before serving.

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Final Thoughts about Bourbon Caramel Cheesecake

So there you have it—your new favorite dessert: bourbon caramel cheesecake. Whether you’re making it for a holiday, a birthday, or just because it’s Tuesday and you deserve nice things (you really do), this recipe won’t disappoint.

If anyone asks you for the recipe, you can totally take all the credit and just say it’s a “family secret.” 😉

Got questions, tips, or want to brag about how amazing yours turned out? Drop me a comment below or send me a pic. And if you eat half the cheesecake before anyone else sees it—well, no judgment here.

Now go on. Bake. Impress. Devour. 😎