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3/4 cup butter, divided
1-1/4 cups Oreo Baking Crumbs
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1-3/4 cups packed brown sugar, divided
1 Tbsp. vanilla
1/2 cup whipping cream
1/4 cup bourbon
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How do I make it ?
Heat oven to 350ºF.
Melt 1/4 cup butter; mix with baking crumbs until blended. Press onto bottom of 9-inch springform pan.
Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, bring cream, bourbon, remaining butter and sugar to boil in saucepan; simmer on medium-low heat 7 to 10 min. or until slightly thickened, stirring constantly. Cool. Refrigerate until ready to serve.
Pour bourbon sauce into microwaveable bowl when ready to serve cheesecake. Microwave on HIGH 30 sec. or just until warmed; stir. Spoon 1-1/2 Tbsp. over each serving of cheesecake.
Kraft Kitchen Tips!
Dessert can be part of a balanced diet but remember to keep tabs on portions.
For added flavour, blend additional 2 Tbsp. bourbon into cheesecake batter along with the vanilla.
Substitute 1 tsp. rum extract for the bourbon.
Calories From Fat
% Daily Value
Fat 32 g
Saturated fat 19 g
Cholesterol 145 mg
Sodium 380 mg
Carbohydrate 26 g
Fibre 0 g
Sugars 22 g
Protein 6 g
14 servings, 1 piece (79 g) cheesecake and 1-1/2 Tbsp. (22 mL) sauce each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.