Perfect Fathers Day Whiskey Caramel Cheesecake
A rich and creamy cheesecake topped with a smoky whiskey caramel sauce, perfect for celebrating Father’s Day with a homemade indulgence.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 24 ounces (680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) sour cream
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream, warmed
- 3 tablespoons (45ml) good-quality whiskey
- A pinch of sea salt
Instructions
- Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until mixture resembles wet sand and holds together when pressed. Press firmly and evenly into bottom of 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Using a mixer, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Add sugar and beat until incorporated. Add eggs one at a time, mixing gently after each addition. Mix in vanilla extract and sour cream until just combined.
- Pour filling over cooled crust and smooth top. Bake on middle rack for 55-65 minutes until edges are set but center jiggles slightly. Avoid overbaking and opening oven door frequently.
- Turn off oven and leave cheesecake inside with door ajar for 1 hour to cool gradually. Transfer to wire rack to cool completely, then cover and refrigerate for at least 4 hours or overnight.
- In a heavy-bottomed saucepan over medium heat, melt sugar while stirring constantly until it turns amber. Remove from heat and whisk in butter cubes quickly. Slowly add warmed heavy cream while whisking until smooth. Stir in whiskey and sea salt. Let cool slightly.
- Remove cheesecake from pan and place on serving plate. Pour whiskey caramel sauce generously over top. Slice with hot, dry knife and serve chilled or at room temperature.
Notes
Use room temperature cream cheese and eggs to avoid lumps and cracks. Avoid overmixing batter. Cool cheesecake gradually and chill overnight for best texture. For non-alcoholic version, omit whiskey and add vanilla or caramel extract to caramel sauce. Dip knife in hot water before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 375
- Sugar: 22
- Sodium: 300
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 25
- Protein: 6
Keywords: whiskey caramel cheesecake, Father's Day dessert, homemade cheesecake, caramel sauce, easy cheesecake recipe