Caramel Bourbon Cheesecake With Lotus Crust

SERVES 10–12

Crust

• 1 8.8-oz (250-g) pkg Lotus cookies, crushed
• 5 Tbsp butter, melted
• 1 Tbsp bourbon

Cheesecake Filling

• 4 8-oz (225-g) blocks J&J Cream Cheese
• 1 cup light brown sugar, packed
• 5 eggs, room temperature
• ½ cup heavy cream
• 2 Tbsp bourbon
• ¼ cup maple syrup (I used my Simply Gourmet Bourbon Barrel-Aged Maple Syrup, but it will be amazing with any maple syrup)
• 1 tsp vanilla extract

Pecan Caramel Bourbon Topping

• 2/3 cup brown sugar
• 4 Tbsp butter
• 6 Tbsp heavy cream
• 1 tsp salt
• 2 tsp bourbon
• 1 cup pecan halves

Preheat oven to 350°F (175°C).

Spray the bottom of a 9-inch (23-cm) springform pan with baking spray. Line with a 9-inch (23-cm) round piece of parchment paper and spray the parchment as well.

Combine Lotus cookie crumbs, melted butter, and bourbon in a medium bowl. Stir until well combined. Press crumbs in an even layer on the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and cool. Wrap the outside of the pan with three pieces of heavy-duty foil.

Reduce oven heat to 325°F (160°C). In the bowl of an electric mixer, beat cream cheeses and brown sugar until smooth. Scrape the bottom and sides. Add the eggs one at a time, beating for 30 seconds after each addition. Add in heavy cream, bourbon, maple syrup, and vanilla. Beat until combined (do not overmix).

Pour filling over crust in pan. Tap on the counter to release air bubbles. Place pan into a large roasting pan and add 1 inch (2¹⁄₂ cm) of water to the roasting pan.