"When you elevate a frozen cheesecake with a gourmet topping, your dinner guests will never guess that you didn't make it. One boozy topping that turns a traditional New York-style cheesecake into a restaurant-quality dessert is a whiskey caramel sauce. Caramel sauce adds a deep, rich, toffee-like flavor to cheesecake. The underlying nutty, toasted notes are amplified with the addition of bourbon."
"While you don't need to choose an expensive bourbon for this recipe, it helps to pick an aged, smoked bourbon with hints of maple or agave, like the Knob Creek Smoked Maple Small Batch Bourbon. You can make the caramel sauce from scratch or melt caramel candies into a sauce. To do this, put a bag of unwrapped caramels in a saucepan with heavy cream or evaporated milk."
"To make a homemade salted caramel sauce, you will need butter, brown sugar, heavy cream, vanilla extract, and sea salt. After adding the cream and butter to the caramelized sugar, stir in the vanilla, sea salt, and about two tablespoons of bourbon. If you plan to use the sauce right away, let it cool for about 10 minutes and pour it over your thawed cheesecake."
A whiskey caramel sauce combines caramel's deep toffee notes with bourbon's nutty, toasted flavors to enhance New York–style or frozen cheesecake. Use an aged, smoked bourbon with maple or agave hints for best flavor, though expensive bourbon is unnecessary. Make sauce by melting unwrapped caramels with heavy cream or evaporated milk then stirring in two tablespoons of bourbon, or by caramelizing sugar with butter and brown sugar, adding cream, vanilla, sea salt, and two tablespoons bourbon. Let sauce cool before pouring over thawed cheesecake, or store refrigerated up to a month and reheat in short bursts. The same flavors work in whiskey-caramel cheesecake bars, with bourbon added to the batter.
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