Bourbon & Sage Cheesecake with Brown Butter Crust and Hot Fudge Topping

Brown Butter & Sage Crust

• 10 oz graham cracker crumbs
• 1/2 cup unsalted butter
• 2 tbsp fresh sage, chopped
• 3 tbsp brown sugar, packed

Bourbon & Caramel Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Hot Fudge Topping

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 2 tbsp unsalted butter
• 1/4 cup powdered sugar, sifted

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

Make the Brown Butter & Sage Crust

Melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 5 minutes. Remove from the heat and stir in the chopped sage. In a medium bowl, mix together the graham cracker crumbs and brown sugar. Pour in the brown butter and sage mixture and stir until well combined. Press the mixture firmly onto the bottom and up the sides of the prepared pan, using a flat bottomed glass to smooth and press the crust into place. Bake for 10-12 minutes, until golden brown and fragrant. Let cool completely on a wire rack while you prepare the filling.

Make the Bourbon & Caramel Cheesecake Filling

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add in the sugar and continue beating until well combined and fluffy, about 2 minutes more. Beat in the eggs, one at a time, scraping down the sides of the bowl occasionally. Add the sour cream, bourbon, and caramel sauce and beat until well combined. Pour the mixture into the cooled crust and smooth out the top with a spatula.

Bake for 45-50 minutes, until the edges are set and the center is still slightly jiggly. Turn off the oven and crack open the door, letting the cheesecake cool for 30 minutes in the oven. Remove from the oven and let cool completely on a wire rack before chilling in the fridge for at least 4 hours or overnight.

Make the Hot Fudge Topping

In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from the heat and add the chocolate chips and butter, stirring until melted and smooth. Stir in the powdered sugar until well combined.

Assemble the Cheesecake

Pour the hot fudge sauce over the chilled cheesecake and serve immediately, garnished with a few sprigs of fresh sage if desired.