California Walnut-Crusted Caramel-Bourbon Swirl Cheesecake

  • Yield: 12 servings
  • Prep: 35 mins
  • Cook: 65 mins


1cup packed dark brown sugar
1/2cup whipping cream
1/3cup soft butter
2tablespoons bourbon or amber rum
3cups California Walnut pieces
1cup granulated sugar, divided
3tablespoons melted butter
3-- packages (250 g) cream cheese, softened
3-- eggs
1/4cup bourbon or amber rum
1cup toasted California Walnut halves


  1. In small saucepan over medium-high heat, combine brown sugar, cream and butter; bring to boil and continue boiling 3 minutes. Remove 1/3 cup (75 mL) sauce; refrigerate until chilled. To remaining sauce, add 2 tbsp (30 mL) bourbon; set aside.

  2. In food processor, combine walnut pieces and 1/4 cup (50 mL) granulated sugar; pulse until it resembles coarse crumbs (do not overprocess). Transfer to medium bowl and stir in melted butter. Using back of spoon press nut mixture into bottom and halfway up sides of 9-inch (23-cm) springform pan. Bake in 325F (160C) oven 15 minutes.

  3. Meanwhile, beat cream cheese with remaining 3/4 cup (175 mL) granulated sugar. Add eggs, one at a time, beating just until blended. Stir in 1/4 cup (50 mL) bourbon. Pour cream cheese mixture into nut crust. Drizzle 1/3 cup (75 mL) chilled sauce on top; gently swirl with knife. Return cake to 325°F (160°C) oven; bake 1 hour. Turn oven off; leave cheesecake in oven without opening door for another hour (prevents cake from cracking in centre). Cool on wire rack; cover and refrigerate 4 hours or overnight.

  4. Just before serving, gently warm bourbon sauce; stir in toasted walnut halves. To serve, spoon sauce over slices of cheesecake.


Nutritional Info *per serving

  • Calories 560
  • Glycemic Load 11
  • Fat 45g
  • Saturated Fat 14g
  • Polyunsaturated Fat 19g
  • Monounsaturated Fat 9g
  • Cholesterol 105mg
  • Sodium 160mg
  • Potassium 220mg
  • Carbohydrate 33g
  • Fiber 3g
  • Sugars 28g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 10%