Bourbon Caramel Churro Cheesecake

Ingredients:

• Churro Crust:
• 1 cup flour
• 1/4 cup sugar
• 1/4 cup unsalted butter
• 1/2 cup water
• 1/4 tsp salt
• 1 egg
• 1/4 tsp vanilla extract


• Cheesecake Filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 4 large eggs
• 1/4 cup heavy cream
• 3 tbsp bourbon
• 1/2 cup caramel sauce


• Whipped Cream Topping:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract


• Cherry Topping:
• 1 can cherry pie filling

Instructions:

1. Churro Crust:
2. Preheat oven to 350°F. Grease a 9-inch springform pan.
3. In a saucepan, melt the butter, sugar, salt and water together over medium heat. Bring to a boil and then remove from heat.
4. Add the flour all at once and mix until it forms a ball. Add the egg and vanilla extract and mix until combined.
5. Spread the dough into the bottom of the prepared pan and bake for 15-20 minutes or until it's golden brown. Remove from oven and let cool while preparing the filling.


6. Cheesecake Filling:
7. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
8. Stir in the heavy cream, bourbon, and caramel sauce.
9. Pour the filling over the churro crust and bake for 50-60 minutes or until the center is almost set.
10. Remove from oven and let cool completely. Refrigerate for at least 2 hours or up to 24 hours.


11. Whipped Cream Topping:
12. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
13. Spoon the whipped cream over the chilled cheesecake.


14. Cherry Topping:
15. Spoon the cherry pie filling on top of the whipped cream.
16. Slice and serve!