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Decadent Vanilla Cheesecake with Caramel Bourbon Vanilla Sauce

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Prep Time 1 hr
Cook Time 5 hrs
Course Dessert
Servings 12 slices

Equipment

  • Food Processor, 9" springform pan

Ingredients
  

Caramel Bourbon Vanilla Sauce (Martha Stewart)

  • ½ cup water
  • 2 cups sugar
  • 2 tsp lemon juice
  • 1 tbsp bourbon
  • 1 vanilla bean or 1 tablespoon vanilla paste or extract
  • 1 cup heavy cream
  • 2 tbsp unsalted butter

Vanilla Cheesecake (adapted from Mary Crownover)

  • 1¾ cups crushed ginger cookies
  • 4-5 tbsp unsalted butter
  • 32 oz cream cheese
  • 1 cup sugar
  • ¼ cup whipping cream
  • 3 tbsp cornstarch
  • 4 large eggs
  • ¼ cup vanilla extract this is not a typo - it's ¼ cup
  • ¼ tsp almond extract
  • ¼ cup Kahlúa Vanilla (or other vanilla liqueur, like Tuaca)

Instructions
 

  • Make the Caramel: Combine the sugar and water in a 2 quart saucepan over medium heat. Without stirring, cook the mixture until dark amber in color. Swirling the pan carefully while cooking, about 20 minutes.
    Reduce the heat to low. Slowly (to prevent boil over) add the cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan and add the pod (or add the vanilla paste/extract). Add the lemon juice, bourbon, and butter. Stir to combine.
    Cover and store (refrigerated) up to one week. Bring the sauce to room temperature or warm over low heat before using.
  • Crush cookies to make crumbs. Place the crumbs in a mixing bowl and add butter, mix well. Press the cookies into the bottom of a greased 9-inch cheesecake (springform) pan. Bake the crust at 350°F for 15 minutes if desired. Set aside.
  • Have all the cheesecake ingredients at room temperature. Preheat oven to 350°F
  • In a large bowl, beat cream cheese, sugar, cream, and cornstarch with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts, and vanilla liqueur. Pour the filling into the crust. Bake at 350°F for 15 minutes
  • REDUCE THE HEAT TO 200°F and bake for 2 hours, or until the center is firm and no longer wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Then turn the oven off, return the cake to the oven for another 2 hours. Remove the cheesecake, let cool on the counter, then chill overnight.