Bourbon Caramel Almond Cheesecake

Almond Flour Base

• 1 1/2 cups almond flour
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 teaspoon kosher salt

Bourbon & Caramel Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/3 cup bourbon
• 3 large eggs
• 1/3 cup caramel sauce

Whipped Cream Topping

• 1 cup heavy cream
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 325°F.
2. In a medium bowl, mix together almond flour, melted butter, sugar, and salt until well combined. Press mixture into the bottom of an 8-inch springform pan.
3. Bake the crust for 15 minutes or until golden brown. Allow the crust to cool completely.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth. Add sugar and beat until well combined.
5. Add bourbon and mix until well combined.
6. Add eggs, one at a time, mixing well after each addition.
7. Add caramel sauce and mix until well combined.
8. Pour filling over cooled crust.
9. Bake for 45-50 minutes or until the cheesecake is set, but still slightly jiggly in the center.
10. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours or overnight before serving.
11. For the whipped cream topping, beat heavy cream, sugar, and vanilla extract in a large bowl until stiff peaks form.
12. Spread whipped cream over the top of the cheesecake before serving.