Triple Chocolate Bourbon Cheesecake

Triple Chocolate Bourbon Cheesecake

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own. Thank you for taking checking out this recipe.

When sweet things come in threes, good things happen. With three types of chocolates complemented with bourbon, this rich & smooth, luscious delight is sure to become your new favorite dessert.

Mom’s tasting notes: “I was only going to eat the cheesecake because it was white chocolate, and you know I don’t care for chocolate-chocolate. But then I was like, I need all of this, so I put all three layers on my fork, and it was so smooth and heavenly.”

This TRIPLE CHOCOLATE BOURBON CHEESECAKE is decadently layered from the crust up. The addition of bourbon in the dark chocolate crust introduces a hint of spice to balance out the sweetness of the white chocolate custard. At the same time, the bourbon in the top chocolate cake layer suggests a slight caramel note to round out every bite.

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Ingredients

• 2 c. chocolate cookies, crushed
• ¼ c. salted butter, melted
• 1 Tbsp. + 1 tsp. bourbon, divided
• 6 oz. white chocolate
• 32 oz. (4 packages) cream cheese, soften at room temperature & divided
• 1 c. Imperial Sugar granulated sugar
• 1 tsp. vanilla
• 3 eggs, room temperature
• 3 oz. semi-sweet chocolate
• 8 oz. cool whip whipped topping, thawed

Instructions

1. Preheat oven to 325°.

2. In a medium bowl, mix together cookie crumbs, melted butter, and a tablespoon of bourbon.

3. In a 9-inch springform pan, press cookie mixture evenly into the bottom. Set aside.

4. Melt 6 ounces of white chocolate as instructed on the package, and allow to cool slightly.

5. In the bowl of a stand mixer, beat 24 ounces (3 packages) of cream cheese, ¾ c. granulated sugar, and vanilla until well combined and smooth.

6. Add melted white chocolate, mix well.

7. Add eggs, one at a time. Allow the egg to blend into the mixture well before adding another.

8. Pour cream mixture over cookie crust, and spread evenly.

9. Bake for 50 to 55 minutes, or until the center is almost set.

10. Remove from oven and allow to cool completely.

11. Meanwhile, melt semi-sweet chocolate. Stir in remaining teaspoon of bourbon. Set aside and allow to cool slightly.

12. In the bowl of a stand mixer, beat the remaining 8 ounces of cream cheese and ¼ cup sugar, until blended well.

13. Add melted semi-sweet chocolate; mix well.

14. Whisk in cool whip; spread evenly over cheesecake.

15. Refrigerate for at least 4 hours. Garnish with whipped cream and chocolate shavings.