Bourbon Caramel Espresso Cheesecake with Brown Butter & Sage Base

this image was generated using AI technology

Ingredients:

• For the Brown Butter & Sage Base:
• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter
• 1 tbsp fresh sage leaves, chopped
• For the Bourbon & Caramel Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1 egg yolk
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1/3 cup caramel sauce
• For the Kahlua & Espresso Topping:
• 1/2 cup heavy cream
• 2 tbsp instant espresso powder
• 1/4 cup granulated sugar
• 2 tbsp Kahlua

Directions:

1. Preheat the oven to 350°F.
2. For the Brown Butter & Sage Base:
1. Melt the butter in a small saucepan over medium heat.
2. Add the chopped sage leaves and cook until the butter turns golden brown and gives off a nutty aroma, about 3-5 minutes.
3. Remove from heat and let cool for a few minutes.
4. In a mixing bowl, combine the graham cracker crumbs and the browned butter-sage mixture until well mixed.
5. Press the mixture into the bottom of a 9-inch springform pan and bake for 8 minutes.
6. Remove from the oven and let cool while preparing the filling.
3. For the Bourbon & Caramel Filling:
1. In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy.
2. Add the eggs and egg yolk one at a time, mixing well after each addition.
3. Stir in the sour cream, heavy cream, bourbon and caramel sauce and mix until well combined.
4. Pour the filling over the cooled Brown Butter & Sage Base and spread it evenly.
5. Bake for 75-90 minutes, or until the cheesecake is set but still slightly jiggly in the center.
6. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. For the Kahlua & Espresso Topping:
1. In a small saucepan, heat the heavy cream and instant espresso powder over medium heat, stirring constantly, until the espresso is dissolved and the cream is hot but not boiling.
2. Remove from heat and stir in the sugar and Kahlua until well combined.
3. Let the mixture cool to room temperature.
4. Pour the Kahlua & Espresso Topping over the chilled cheesecake and spread it evenly.
5. Serve chilled and enjoy!