Dessert

Irresistible Maple Bourbon Crème Brûlée Cheesecake Recipe

Byluca Carter November 4, 2025November 4, 2025

Introduction

This Maple Bourbon Crème Brûlée Cheesecake combines rich, creamy cheesecake with the warm flavors of maple syrup and bourbon. Topped with a perfectly caramelized sugar crust, it’s an irresistible dessert that’s sure to impress at any gathering.

A small round cheesecake with a thick, smooth cream cheese layer in the middle and a light brown crumbly crust at the bottom. The top is covered by a shiny caramel sauce that drips slightly down the sides. On top of the caramel are whole pecans scattered evenly, giving a rich brown color and a textured look. The cheesecake is placed on a white plate sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
5 tbsp unsalted butter, melted

2 tbsp granulated sugar
24 oz cream cheese, softened

1 cup granulated sugar
3 large eggs, room temperature

½ cup maple syrup
2 tbsp bourbon
1 tsp vanilla extract

¼ cup granulated sugar
Optional: pinch of flaky sea salt for garnish

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until evenly combined. Press this mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then allow it to cool completely.

Step 2: In a large bowl, beat the cream cheese until smooth and creamy. Add 1 cup of sugar and mix until well combined. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the maple syrup, bourbon, and vanilla extract until the mixture is smooth.
Step 3: Pour the filling over the cooled crust. Wrap the outside of the springform pan with aluminum foil to prevent leaks, and place it in a larger baking dish. Pour hot water into the larger dish to come halfway up the sides of the springform pan, creating a water bath. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
Step 4: Carefully remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover and refrigerate overnight to develop the best flavor and texture.

Step 5: Before serving, sprinkle an even layer of ¼ cup sugar on top. Use a blow torch to caramelize the sugar until it is golden and crackly. Alternatively, place the cheesecake under a broiler set to high for 1-2 minutes, watching closely to prevent burning.
Step 6: Allow the caramelized topping to cool for a few minutes before slicing. Optionally, finish with a pinch of flaky sea salt for an extra flavor boost.

Tips & Variations

Use room temperature eggs and cream cheese for a smoother filling and to prevent lumps.

For a richer flavor, substitute half of the bourbon with dark rum.
If you don’t have a blow torch, the broiler method works well—just keep a close eye on it to avoid burning.
Add chopped pecans or walnuts to the crust for some extra texture.

For a non-alcoholic version, simply omit the bourbon and increase the maple syrup slightly.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The caramelized sugar topping is best enjoyed fresh, but if it softens, you can briefly re-torch it before serving. For longer storage, wrap well and freeze for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

A small round cheesecake is shown on a white plate sitting on a white marbled surface. The cheesecake has three layers: a thin brown crumbly crust at the bottom, a thick creamy white middle layer, and a shiny golden caramel glaze on top that drips down the sides. The top layer is decorated with several whole pecans clustered in the center and finely chopped nuts sprinkled across the caramel glaze. Additional pecans and caramel sauce spread around the base of the cheesecake on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator, which enhances its flavor and texture. You can also prepare it up to 2 days ahead and caramelize the top right before serving.

What if I don’t have maple syrup on hand?

You can substitute pure maple syrup with honey or golden syrup, but this will slightly change the flavor. The distinctive maple taste is key to the recipe’s character, so try to use maple syrup if possible.