Creamy, sweet bourbon cheesecake with a shortbread crust that is so yummy. Found a recipe and upgraded it and here it is.

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Recipe Summary test

prep:
15 mins
cook:
1 hr 10 mins
additional:
1 hr 45 mins
total:
2 hrs 70 mins
Servings:
8
Yield:
1 8-inch cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Combine butter, flour, and sugar in the bowl of a food processor and process until it becomes a smooth ball of dough. Place the dough in an 8-inch springform pan. Press with your fingers over the bottom and slightly up the sides. Prick the dough all over with a fork.

  • Bake in the preheated oven until golden, about 5 minutes. Remove and set aside to cool to room temperature, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).

  • While the crust cools, beat cream cheese and sugar in a large bowl with an electric mixer until fluffy and smooth. Add eggs and beat for about 1 minute. Add heavy cream, bourbon, and vanilla extract and beat until smooth. Pour into the cooled crust.

  • Bake in the preheated oven for 45 minutes. Reduce the oven temperature to 275 degrees F (135 degrees C) and continue to bake until set, 20 to 30 minutes more. Turn the oven off, crack open the door, and keep cheesecake inside for at least 30 minutes. Chill for 1 hour.

  • Mix hot fudge topping and bourbon together right before serving. Drizzle over the cheesecake and serve.

Nutrition Facts

772 calories; protein 10.9g; carbohydrates 56.4g; fat 53.7g; cholesterol 215.5mg; sodium 348.3mg. Full Nutrition
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