Description
This decadent cheesecake features a rich, creamy base infused with a non-alcoholic bourbon extract to provide deep, smoky, oak-aged notes. Delicate ribbons of golden caramel are swirled throughout the velvety filling, creating a perfect balance of tangy cheesecake and buttery sweetness. This dessert is a show-stopping, nostalgic centerpiece perfect for any celebration, offering a sophisticated flavor profile while remaining completely alcohol-free and accessible for all your guests to enjoy.
Ingredients
2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon non-alcoholic bourbon extract
3 large eggs
1 cup sour cream
1/2 cup caramel sauce
Instructions
Preheat oven to 325°F (160°C).
Combine graham cracker crumbs with melted butter and press into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Beat cream cheese and sugar together until smooth and creamy.
Add eggs one at a time, followed by the sour cream and non-alcoholic bourbon extract.
Pour half of the batter over the prepared crust.
Drizzle half of the caramel sauce over the batter and swirl with a knife.
Pour the remaining batter on top and add the remaining caramel, swirling again for a marble effect.
Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour.
Chill in the refrigerator for at least 6 hours before serving.
Notes
Ensure all ingredients are at room temperature before mixing to avoid lumps. The non-alcoholic bourbon extract can be substituted with an equal amount of vanilla extract if preferred. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg