Bourbon & Caramel Cheesecake with Shortbread Crust and Balsamic Glaze

Shortbread Crust

• 1 1/2 cups of shortbread cookie crumbs
• 1/3 cup of unsalted butter, melted

Cheesecake Filling

• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 3 tablespoons of cornstarch
• 3 large eggs
• 1/2 cup of sour cream
• 1/2 cup of heavy cream
• 1/4 cup of bourbon
• 1/2 cup of caramel sauce, homemade or store-bought

Balsamic Glaze

• 1/2 cup of balsamic vinegar
• 1/4 cup of granulated sugar

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 9-inch springform pan and wrap the bottom and sides with foil.
2. For the crust, combine shortbread cookie crumbs with melted butter. Press the mixture onto the bottom of the prepared pan.
3. Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.
4. For the cheesecake filling, beat the Norman's Kosher Cholov Yisroel Cream Cheese in a large bowl until creamy. Gradually add in the sugar, cornstarch, and beat until fully combined. Add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream, heavy cream, bourbon, and caramel sauce until fully combined.
6. Pour the filling over the cooled crust.
7. Bake for 50-60 minutes or until the center is almost set and the edges are lightly golden brown.
8. Remove from the oven and let it cool to room temperature before refrigerating for a few hours until fully chilled.
9. For the balsamic glaze, combine balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce the heat to low and cook for another 10-15 minutes or until the mixture has thickened. Let it cool to room temperature.
10. Remove the chilled cheesecake from the pan, drizzle the balsamic glaze on top, and serve.