Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup melted unsalted butter
- ¼ cup white sugar
- 16 ounces softened cream cheese
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla essence
- ½ cup pure maple syrup
- ¼ cup bourbon whiskey
- 1 cup heavy cream
Instructions
- Mix the crushed graham crackers, melted butter, and white sugar in a medium-sized bowl until it resembles wet sand.
- Press the mixture into the base of a 9-inch springform pan to create a solid crust and refrigerate for about 30 minutes.
- In a large bowl, whip the softened cream cheese with an electric mixer until light and fluffy.
- Gradually add the confectioners’ sugar, mixing until well combined.
- Add the vanilla essence, maple syrup, and bourbon whiskey, mixing until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture carefully.
- Pour the cheesecake filling over the prepared crust and smooth it out evenly.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
- Once set, release the cheesecake from the springform pan, cut into slices, and serve cold with a drizzle of maple syrup if desired.
Notes
- For best results, let the cheesecake chill overnight.
- Adjust the amount of bourbon to taste.
- Can be topped with additional whipped cream or nuts for garnish.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg