Bourbon Caramel Sage Cheesecake

Brown Butter & Sage Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted and browned
• 1 1/2 tablespoons finely chopped fresh sage

Cheesecake Filling

• 3 containers of 8oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 3 tablespoons all-purpose flour
• 1/2 cup bourbon
• 1/2 cup caramel sauce

Fruit Compote Topping

• 1 pound strawberries, sliced
• 1/2 cup blueberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 325°F.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and chopped sage. Mix until combined. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Remove from the oven and set aside to cool.
3. In a large bowl, beat the cream cheese and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the sour cream and flour, and mix until well combined.
4. Reduce the mixer speed to low and mix in the bourbon and caramel sauce until just combined. Pour the filling over the crust and spread it evenly.
5. Bake the cheesecake for 50-55 minutes, or until the center is almost set. Remove from the oven and let cool to room temperature on a wire rack. Refrigerate for at least 4 hours or overnight.
6. In a medium saucepan, combine the strawberries, blueberries, sugar, water, and lemon juice. Bring to a simmer and cook for 10-15 minutes or until the fruit has softened and the mixture has thickened.
7. Remove from the heat and let cool to room temperature. Spoon the compote over the cheesecake and serve.