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Cheesecake with Sweet Bourbon Sauce

Jack Daniels Infused Cheesecake with Jack Daniels Butter Topping

Cheesecake, is definitely my dessert recipe go to and it always reminds me of the holidays. When I was in my early teens, I started baking cheesecakes to give as gifts for the holidays. By the time I was in my early twenties, the gift list had grown from 50 to 60 people (and I was using regular non-commercial oven!). After many revisions and lots of trial and error, I believe this recipe has achieved incredible taste and texture; while also being hard to mess up.

As life has increased my responsibilities over the years, I no longer have time to fill the, now 150 person holiday gift list. With that said, and after much consideration, I am passing this recipe on; hoping it will bring you as much joy as it has brought me.
Happy Holidays!


Ingredients:

Bottom Layer:
  • 24 Ounces Cream Cheese
  • 1 1/4 Cup Granulated Sugar
  • 4 Whole Eggs
  • 2 Egg Yolks
  • 1 Tbsp Vanilla Extract
  • 3 Tbsp Tapioca Starch
  • 2 Tbsp Jack Daniels™
Top Layer:
  • 20 Ounces Sour Cream
  • 1 1/2 Cups Granulated Sugar
  • 2 Tsp Vanilla Extract
  • 2 Tbsp Jack Daniels™
  • 2 Tbsp Tapioca Starch
Sauce:
  • 1/2 Cup Diced or Divided Unsalted Butter (Room Temp)
  • 1/2 Cup Jack Daniels™
  • 1/4 Cup Light Brown Sugar
Crust:
  • 1 Cup Graham Cracker Crumbs
  • 3 Tbsp Sugar Grnulated
  • 1 Stick Melted Butter (Cooled)

Steps:

Crust:
  1. Blend all ingredients in a mixing bowl; spread evely over pan or skillet and lightly pack with the back of your fingers.
Bottom Layer:
  1. Make Sure all ingredients are at room temperature.
  2. Cream together the cream cheese and sugar, slowly add in the tapioca, Jack Daniels™, and Vanilla extract.
  3. Slowly add in the eggs and egg yolks and blen just until incorporated.
  4. Pour mixture evenly over graham crust.
  5. Bake at (325-350F) for 20-30 minutes. Just until set and jiggles slightly like jello.
  6. Remove and allow to cool until skin forms on top.
Top Layer:
  1. In mixing bowl, combine sour cream, sugar, vanilla extract, tapioca starch, and Jack Daniels; mix until sugar dissolves.
  2. Pour evenly over the bottom layer of cheesecake and bake at (425-450F) for 10-15 minutes.
  3. Remove and cool for 1 hour, then refrigerate for 2-4 hours; until set and cool.
  4. Slice, top with sauce and enjoy!
Sauce:
  1. Combine Jack Daniels™ and sugar in a sauce pan over medium heat and cook until reduced by half.
  2. Stir in half of your butter, remove from heat and stir in the second half of butter, one cube at a time.
  3. Cool slightly and serve over cheesecake.