Ingredients
- Graham crackers crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Heavy cream: 1/2 cup
- Bourbon: 1/4 cup
- Salt: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in heavy cream, bourbon, and salt.
- Step 3: Pour the cream cheese mixture over the baked crust.
- Step 4: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 5: Remove from the oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight.
Notes
- For best flavor and texture, store the cheesecake covered in the refrigerator for up to 5 days.
- While reheating isn't typically needed, a few seconds in the microwave can slightly soften a chilled slice for a creamier experience.
- Garnish each slice with a sprinkle of sea salt and a drizzle of extra bourbon caramel for a sophisticated touch.
- To prevent cracks, let the cheesecake cool gradually in the oven, as the slow temperature change helps it set evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American