Bourbon & Caramel Cheesecake

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Shortbread Base

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 egg yolk

Bourbon & Caramel Filling

• 16oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1/2 cup caramel sauce
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract

Caramel Sauce Topping

• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup heavy cream, at room temperature

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, combine the flour, sugar, and chilled butter. Pulse until the mixture resembles coarse sand. Add the egg yolk and pulse until the mixture comes together in a ball.
3. Press the shortbread dough into the bottom of a 9-inch springform pan. Bake for 15-18 minutes, until the edges are lightly golden. Let cool.
4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well between each addition. Mix in the caramel sauce, bourbon, and vanilla extract.
5. Pour the cheesecake filling over the cooled shortbread base. Bake for 35-40 minutes, until the edges are set and the center is slightly jiggly. Let cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
6. To make the caramel sauce, heat the sugar and water in a small saucepan over medium-high heat. Cook, stirring occasionally, until the sugar has dissolved and the mixture turns a deep amber color. Remove from heat and immediately whisk in the heavy cream. Let cool to room temperature.
7. Pour the caramel sauce over the chilled cheesecake and serve.