There’s something truly magical about a creamy, luscious cheesecake that brings families together. Our Salted Caramel Crown Royal Cheesecake is both elegant and comforting, making it a perfect dessert for holiday gatherings or any special occasion. The velvety texture combined with a rich, golden salted caramel sauce infused with Crown Royal creates a flavor experience you’ll want to recreate time and time again.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 12
- Skill Level: Intermediate
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup Crown Royal whisky
- 1 cup caramel sauce
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 325°F (162°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- In a medium bowl, combine the graham cracker crumbs and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and continue to beat until well incorporated.
- Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Blend in the sour cream and Crown Royal whisky until the mixture is completely smooth.
- Pour the cream cheese mixture over the crust and smooth the top with a spatula.
- Place the cheesecake in a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the springform pan.
- Bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove the cheesecake from the roasting pan and chill in the refrigerator for at least 4 hours, or overnight.
- Before serving, drizzle the caramel sauce over the cheesecake and sprinkle with sea salt. Slice and enjoy!
Helpful Tips
- If you don’t have Crown Royal, any other whisky can be used as a substitute.
- For a nutty twist, add 1/2 cup of chopped pecans to the crust mixture.
- Ensure the cream cheese is fully softened to avoid lumps in your batter.
- Let the cheesecake cool slowly to prevent cracking on the surface.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake slices individually wrapped in plastic wrap and then foil for up to 2 months.
Pairings
This decadent cheesecake pairs wonderfully with a cup of strong coffee or an after-dinner espresso. For a festive touch, serve it alongside a glass of eggnog or spiced hot chocolate.
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