Bourbon Banana Caramel Cheesecake with Marshmallow Topping

Ingredients

• 9 ounces of graham crackers
• 1/4 cup of granulated sugar
• 1/4 teaspoon of kosher salt
• 1/2 cup of unsalted butter, melted
• 3 ripe bananas, mashed
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup of brown sugar
• 3 eggs, room temperature
• 1 tablespoon of vanilla extract
• 1/3 cup of bourbon
• 1/2 cup of caramel sauce
• 1 cup of marshmallow fluff

Instructions

1. Preheat the oven to 350°F (177°C).
2. For the crust, use a food processor to fine crush the graham crackers. Add in the granulated sugar, kosher salt, and melted butter, mix until combined.
3. Press the mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 12 minutes, then set aside to cool.
4. For the filling, in a mixing bowl beat the Norman's Kosher Cholov Yisroel Cream Cheese until fluffy. Add in the mashed bananas and brown sugar and mix until combined. Slowly add the eggs, one at a time, followed by the vanilla extract, bourbon, and caramel sauce.
5. Pour the mixture over the baked crust and bake for 45-50 minutes, or until the edges are set and the center is slightly wobbly.
6. Remove the cheesecake from the oven and allow it to cool at room temperature for 30 minutes before transferring it to the fridge to chill for at least 8 hours, or overnight.
7. For the topping, spread the marshmallow fluff evenly on top of the chilled cheesecake using a spatula. Using a kitchen torch, lightly toast the top of the marshmallow fluff.
8. Serve the cheesecake and enjoy!