The Decadent Bourbon Delight Cheesecake

Sage & Brown Butter Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1 tablespoon fresh sage, finely chopped

Bourbon & Caramel Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 large eggs
• 1/4 cup bourbon
• 1/4 cup caramel sauce

Candied Pecans Topping

• 1 cup pecans
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and chopped sage. Mix until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan to create the crust.
4. In a separate mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add granulated sugar and flour to the cream cheese mixture and continue to beat until well mixed.
6. Beat in the eggs, one at a time, until fully incorporated.
7. Stir in bourbon and caramel sauce until the filling is smooth.
8. Pour the filling over the prepared crust in the springform pan.
9. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
10. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for 10 minutes.
11. While the cheesecake is cooling, prepare the candied pecan topping by melting butter in a skillet over medium heat.
12. Add pecans and brown sugar to the skillet, stirring continuously until the sugar has melted and coated the pecans. Remove from heat.
13. Sprinkle the candied pecans over the partially cooled cheesecake.
14. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or preferably overnight before serving.
15. Once chilled, remove the sides of the springform pan and slice into delicious portions.
16. Enjoy the decadent Bourbon Delight Cheesecake!