Bourbon Caramel Cheesecake with Fruit Compote Topping

Graham Cracker Base

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

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs and sugar together in a bowl.
3. Add melted butter and mix until well combined.
4. Press mixture into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes.

Bourbon & Caramel Filling

• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Instructions:

1. Preheat oven to 325°F (165°C).
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in heavy cream, bourbon and caramel sauce until fully incorporated.
5. Pour mixture over graham cracker base.
6. Bake for 50 minutes or until the edges are set and the center is slightly jiggly.
7. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
8. Remove cheesecake from oven and chill in the refrigerator for at least 2 hours.

Fruit Compote Topping

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions:

1. In a medium sized saucepan, combine berries, sugar, water, and lemon juice.
2. Bring to a boil over medium-high heat, stirring occasionally.
3. Reduce heat and simmer for 15 minutes, until the fruit has softened and the liquid has thickened.
4. Remove from heat and let cool to room temperature.
5. Pour compote over chilled cheesecake and serve.