Bourbon & Sage Cheesecake with Brown Butter Crust and Caramel Sauce

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Brown Butter & Sage Base

• 6 tablespoons unsalted butter
• 1/4 cup firmly packed fresh sage leaves, finely chopped
• 1 1/2 cups graham cracker crumbs

Bourbon & Caramel Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 3 eggs
• 1/4 cup heavy cream
• 1/3 cup bourbon
• 1/2 cup caramel sauce

Caramel Sauce Topping

• 1/2 cup sugar
• 3 tablespoons unsalted butter
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 325°F.
2. In a small saucepan, melt butter over medium heat. Add finely chopped sage leaves and cook until butter turns light brown, swirling the pan occasionally to prevent burning. Remove from heat and let cool.
3. In a bowl, mix graham cracker crumbs and sage butter until well combined. Press mixture into the bottom of a 9-inch springform pan and set aside.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar with an electric mixer until smooth. Beat in eggs one at a time, then mix in heavy cream, bourbon, and caramel sauce until well blended.
5. Pour cream cheese mixture over crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
6. Let cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
7. To make the caramel sauce topping, cook sugar in a heavy-bottomed saucepan over medium-high heat until it turns amber in color, swirling the pan occasionally to prevent burning. Remove from heat and add butter, stirring constantly until melted. Add heavy cream and stir until smooth.
8. Drizzle caramel sauce over chilled cheesecake before serving.