Irresistible Maple Bourbon Crème Brûlée Cheesecake Recipe
This Irresistible Maple Bourbon Crème Brûlée Cheesecake is a decadent dessert featuring a smooth cream cheese base infused with sweet maple syrup and rich bourbon. It boasts a buttery graham cracker crust and is finished with a crisp, caramelized sugar topping reminiscent of classic crème brûlée. Perfect for special occasions or a luxurious treat, this cheesecake offers a harmonious blend of creamy, boozy, and sweet flavors with a satisfying crunchy top.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 12 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Filling
- 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
Topping
- ¼ cup granulated sugar
- Optional: pinch of flaky sea salt for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar, mixing until evenly combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar and mix well. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the maple syrup, bourbon, and vanilla extract until the mixture is smooth and uniform.
- Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan. Wrap the pan’s exterior with aluminum foil to prevent leaks. Place the springform pan into a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool and chill: Carefully remove the cheesecake from the water bath and transfer it to a wire rack to cool completely. Once cooled, cover and refrigerate the cheesecake overnight to allow the flavors to meld and the texture to firm up.
- Caramelize the topping: Before serving, sprinkle an even layer of the remaining ¼ cup granulated sugar on top of the cheesecake. Use a culinary blow torch to caramelize the sugar until it forms a golden, crackly crust. Alternatively, you can place the cheesecake under a broiler set to high heat for 1 to 2 minutes—watch very closely to avoid burning the sugar.
- Serve: Allow the caramelized topping to cool and harden for a few minutes. Optionally, sprinkle a pinch of flaky sea salt on top to enhance the flavor. Slice and serve chilled for a delightful dessert experience.
Notes
- Using room temperature eggs and cream cheese helps achieve a smoother filling.
- Wrap the springform pan carefully with foil to avoid water leaking into the cheesecake during baking.
- If you don’t have a blow torch, the broiler method works but requires vigilant attention to prevent burning.
- Allowing the cheesecake to chill overnight is key to developing the best texture and flavor.
- The flaky sea salt garnish is optional, but it adds a lovely contrast to the sweet caramel topping.
Keywords: Maple Bourbon Cheesecake, Crème Brûlée Cheesecake, Bourbon Dessert, Maple Syrup Cheesecake, Cream Cheese Dessert
