Bourbon Cream Cheesecake
Cake. Cheese. Bourbon Cream. If two's a crowd, three's a party.
Ingredients
Crust
| 1½ (8.8oz) package | Biscoff cookies (finely ground) |
| 2 tbsp | sugar |
| 1 pinch | kosher salt |
| 1 stick | sweet cream butter |
Filling
| 32 oz | cream cheese (softened) |
| 1 cup | packaged brown sugar |
| 3 tbsp | flour (All purpose) |
| ½ cup | Bourbon Cream |
| ½ cup | sour cream |
| 3 | eggs |
Bourbon Cream Ganache
| 12 oz | semi-sweet chocolate (finely chopped) |
| ¾ cup | heavy cream |
| ¼ cup | Bourbon Cream |
Instructions
Preheat oven to 300°.
Grease the bottom and sides of a 10-inch springform pan. Line the bottom of the pan with parchment paper (cut to fit) and grease the top of the paper as well. Set aside.
In a mixing bowl combine crushed cookies, sugar, salt, and melted butter. Stir until evenly moistened. Add mixture to prepared springform pan and press it firmly into the bottom of the pan.
Bake the crust for approximately 10-12 minutes. Set aside and allow to cool. Prepare filling.
Add cream cheese, brown sugar, and flour to your stand mixer. Mix on low until smooth. Stop and scrape the sides and bottom of the bowl. Next, with the mixer on low, slowly add the bourbon cream and sour cream. Mix until evenly incorporated. With the mixer still on low add in one egg at a time. Mix until smooth, but be careful not to over mix.
Before pouring the batter into your pan you will need to prepare the pan for a water bath. Wrap the bottom sides with aluminum foil. Next, sit the pan on a sheet pan with a tall lip. Pour the batter into the prepared pan and place it in the center of the oven. Carefully pour enough water to thinly cover the bottom of the sheet pan.
Bake for approximately 70-80 minutes. The edges will look set but the center will still have a little jiggle. Make sure to keep an eye on the water bath throughout. Add more as needed.
Turn the oven off and crack the door about 2 inches. Allow cheesecake to sit 1 hour in the oven before transferring to the fridge to set up overnight.
Once the cheesecake has set up, begin working on the ganache.
Add chocolate to a heat-proof bowl. Set aside. Add heavy cream to a small saucepan and bring to a simmer. Pour the heavy cream evenly over the chocolate. Stir to combine. Continue to stir until the mixture has become smooth and glossy. Once fully incorporated add in the Bourbon Cream and mix until smooth.
Allow ganache to cool for 20 minutes.
Carefully remove the cheesecake from the springform pan and transfer it to your serving dish.
Pour ganache over cheesecake in an even layer careful to not go over the edge. Return cheesecake to the fridge and allow to set up for an hour before serving. Enjoy!
