Bourbon Butterscotch Cheesecake! Luscious cheesecake swirled with bourbon-spiked butterscotch then topped with more butterscotch and, even better, the cake is decorated with crunchy, spiced pecans.
You want this, you know you want this! This is a dessert that just draws you in with it’s decadence. It’s got everything that good food-porn should have; it’s creamy, it’s got dripping butterscotch, and we know it has a billion calories.
But, come on, isn’t this the time of year we let ourselves indulge a little? What’s more indulgent than cheesecake? Let’s throw caution to the wind and dig-in.
The details of this recipe are pretty straight-forward. The cheesecake batter is made with sour cream for a little tang and moisture. When I made the butterscotch for this recipe I replaced the schnapps in the original recipe with an equal amount of bourbon.
Well, bourbon is quite a bit stronger than schnapps and the flavor was a bit much, even for me, and I like a boozy dessert. So I recommend that you use just 2 tablespoons of bourbon instead of a 1/4 cup. You could also eliminate the bourbon all-together if you prefer.
If you look closely in the video you’ll see that there are swirls of color in the cheesecake as it goes in the pan. To tell the truth, there was a bit of editing because I changed the way I put the cake together after shooting the video.
I had the idea that mixing butterscotch into 1/3 of the batter and swirling it together would create a cool, multi-color effect that would be visible when I cut into the cake. Honestly, it was barely noticeable. But the taste was good. So I changed the recipe to just mix the butterscotch into the entire batter. Let’s just pretend that we can’t see those swirls in the video. OK? Thanks!
I think the flavors in this cake are perfect for the holidays, or any time you want a special treat. Go ahead, indulge!
Watch this video to see how to make Bourbon Butterscotch Cheesecake:
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