Fiery Delight Cheesecake Recipe

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Chilli Pepper & Caramel Base

• 1 and 1/2 cups Graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 tsp red chilli powder
• 1/2 cup Caramel sauce

Salted Caramel Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 2/3 cup granulated sugar
• 1/2 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1/2 cup Salted Caramel sauce

Bourbon & Butterscotch Topping

• 1/2 cup Butterscotch chips
• 1/4 cup heavy cream
• 2 tbsp Bourbon

Instructions

1. Preheat oven to 325°F.
2. For the base, mix together Graham cracker crumbs, melted butter, sugar, and red chilli powder.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
4. For the filling, beat the softened cream cheese until it's smooth and creamy. Add the sugar and salt. Mix until combined.
5. Now add the eggs, one at a time, mixing after each addition. Mix in the vanilla extract and heavy cream.
6. Pour the filling over the cooled crust and smooth it out with a spatula. Drizzle Salted Caramel sauce over the filling and swirl it slightly with a toothpick.
7. Bake the cheesecake for about 50-60 minutes or until the center is almost set.
8. For the topping, melt the Butterscotch chips and heavy cream in a saucepan over low heat. Add the Bourbon and mix until evenly combined.
9. Pour the topping over the cooled cheesecake and refrigerate for at least 4 hours or overnight. Garnish the cheesecake with some chilli flakes on top.