Bourbon Caramel Delight Cheesecake

Ingredients

For the Date & Walnut Base:

• 1 cup pitted dates
• 1 cup walnuts
• 1/4 cup almond flour
• 1/4 teaspoon salt
• 1 tablespoon coconut oil

For the Bourbon & Caramel Filling:

• 32 oz (4 containers) of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 cup bourbon
• 1/2 cup caramel sauce

For the Kahlua & Espresso Topping:

• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 2 tablespoons Kahlua
• 1 tablespoon instant espresso powder

Instructions

Date & Walnut Base:

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a food processor, blend the dates and walnuts until they form a sticky, crumbly mixture.
3. Add in the almond flour, salt, and coconut oil, and blend until well combined.
4. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Bourbon & Caramel Filling:

1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the sour cream, heavy cream, flour, and vanilla extract until smooth and creamy.
4. Gradually add the bourbon, mixing just until combined.
5. Pour the filling over the cooled date & walnut base, spreading it out evenly.
6. Drizzle the caramel sauce over the filling and gently swirl it through with a knife to create a marbled effect.
7. Bake the cheesecake at 325°F (165°C) for about 60-70 minutes, or until the center is just set and slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
9. Refrigerate for at least 4 hours, preferably overnight.

Kahlua & Espresso Topping:

1. In a medium bowl, beat together the sour cream, heavy cream, and powdered sugar until smooth and slightly thickened.
2. Add the Kahlua and instant espresso powder, and continue to beat until the mixture is thick and well combined.
3. Spread the topping evenly over the chilled cheesecake.
4. Garnish with additional caramel drizzle if desired.

Enjoy your Bourbon Caramel Delight Cheesecake!