Bourbon Caramel Macadamia Cheesecake

Ingredients

• For the Graham Cracker Base:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup bourbon
• 1/2 cup caramel sauce
• For the Macadamia Nut Topping:
• 1 cup macadamia nuts, chopped
• 1/4 cup brown sugar
• 2 tbsp unsalted butter

Directions

1. Preheat the oven to 350°F.
2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to firmly pack the mixture down.
4. Bake the crust for 10 minutes until lightly golden. Remove from the oven and let cool.
5. In a large bowl, beat the cream cheese and sugar until smooth and creamy, about 3 minutes.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the vanilla extract, bourbon, and caramel sauce until well combined.
8. Pour the cheesecake filling over the cooled crust.
9. Bake for 50-60 minutes or until the cheesecake is set at the edges but still slightly jiggly in the center.
10. Let cool at room temperature for 30 minutes, then chill in the refrigerator for at least 2 hours or overnight.
11. In a skillet, melt the butter over medium heat. Add the brown sugar and stir until melted and bubbly.
12. Add the chopped macadamia nuts and stir to coat. Cook for an additional 3-4 minutes until nuts are toasted.
13. Sprinkle the macadamia nut topping over the chilled cheesecake before serving.