Caramel Swirl Cheesecake with Bourbon and Kahlua Topping

Chilli Pepper & Caramel Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 tablespoon chilli pepper flakes
• 1/4 cup caramel sauce

Bourbon & Caramel Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons all-purpose flour
• 4 large eggs, at room temperature
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Kahlua & Espresso Topping

• 1/2 cup heavy cream
• 1/4 cup Kahlua
• 1 tablespoon espresso powder
• 1 tablespoon granulated sugar

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a bowl, mix together graham cracker crumbs, sugar, melted butter, chilli pepper flakes, and caramel sauce. Press the mixture into the bottom of the prepared pan.
3. In a large mixing bowl, using an electric mixer, beat the cream cheese until creamy.
4. Add in the granulated sugar, brown sugar, and flour. Beat until well combined.
5. Add in the eggs one at a time and mix well before adding the next egg.
6. Stir in the bourbon and caramel sauce until combined.
7. Pour the cheesecake filling over the crust in the prepared pan and bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for 2 hours.
9. For the Kahlua & Espresso topping, in a saucepan, mix together heavy cream, Kahlua, espresso powder, and granulated sugar. Cook over medium heat until the sugar is dissolved, stirring frequently.
10. Pour the Kahlua & Espresso topping over the chilled cheesecake and spread evenly.
11. Return the cheesecake to the refrigerator and chill for 1 hour or until the topping is set.
12. Serve and enjoy!