Lemon Bourbon Cheesecake with Caramel and Whipped Cream Topping

Lemon Bar Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 2 tablespoons lemon zest

Bourbon & Caramel Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/4 cup bourbon
• 1/2 cup caramel sauce, homemade or store-bought

Whipped Cream Topping

• 1 1/2 cups heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Preheat oven to 350°F. Grease a 9-inch springform pan.

Lemon Bar Base Instructions:

1. In a bowl, mix together graham cracker crumbs, melted unsalted butter, granulated sugar, and lemon zest until the mixture is moistened and holds together in clumps when squeezed.
2. Press the mixture evenly into the bottom of the prepared pan.
3. Bake for 10 minutes, then let cool completely on a wire rack.

Bourbon & Caramel Filling Instructions:

1. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese on medium-high speed until smooth.
2. Add the granulated sugar and beat until light and fluffy, about 2-3 minutes more.
3. Beat in the eggs one at a time, scraping down the bowl as needed.
4. Mix in the bourbon and caramel sauce until well combined.
5. Pour the filling over the cooled crust and smooth the top.
6. Bake for 50-60 minutes, until the cheesecake is set but still slightly jiggly in the center.
7. Let cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.

Whipped Cream Topping Instructions:

1. In a bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
2. Spread the whipped cream over the chilled cheesecake.
3. Garnish with additional caramel sauce and lemon zest, if desired.

Serve and enjoy!