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Test Kitchen Approved

Whiskey Smoked Cheesecake Bars

Recipe By Dia S.


12 servings

Prep Time

30 Minutes

Cooking Time

1 Hours

Recipe By Dia S.

Smoky chocolate caramel bliss, all in one sweet bite!


For crust:

2 cups crushed graham crackers

3 Tbsp. all-purpose flour

1 stick unsalted butter, melted

For filling:

3 (8 oz.) packages cream cheese, softened

1 Tbsp. whiskey

3 eggs

For chocolate and caramel swirls:

1 (4 oz.) bar semi-sweet chocolate baking squares, broken into pieces

1 Tbsp. water

6 caramel square candies

1 Tbsp. unsalted butter

2 Tbsp. half and half or cream

For topping:

Savory Spice ingredients in this recipe

  • Whiskey Barrel Smoked Sugar

    We smoke this sugar in-house in Denver, Colorado using wooden staves from whiskey barrels. Use it to add smoked flavor to sweet and savory dishes. ...

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  • Pure Espresso Powder

    Our Pure Espresso Powder is a blend of premium spray-dried coffee powders featuring Brazilian Robusta coffee beans. The flavor is bold with bitter ...

    View full details
  • Whiskey Barrel & Hickory Smoked Salt

    Cold smoked in-house with hickory and whiskey barrels, this artisan salt has a subtle smoky flavor and woody aroma. For maximum flavor, use as a fi...

    View full details


For crust: Preheat oven to 325 degrees and line a 9x13 baking dish with parchment paper. Stir all crust ingredients together thoroughly. Press mixture evenly into prepared dish and bake for 15 min. Let cool for about 10 min.

For filling: In a food processor or bowl of a stand mixer, combine cream cheese, sugar, salt, and whiskey. Blend until creamy, then add one egg at a time, mixing between additions. Pour filling onto baked crust.

For swirls: Combine chocolate, espresso powder, and water in a glass bowl and microwave in 20-second increments, stirring often until smooth and melted. Repeat process in a separate bowl with caramel, butter, and cream. Spoon dollops of chocolate and caramel onto filling and use a knife or skewer to gently swirl, being cautious not to disturb the bottom crust. Bake cheesecake until set, about 40 min.

For topping: Combine sugar and salt. Sprinkle over warm cheesecake and let bars cool completely at room temperature. Cover and chill for at least 3 hours before cutting into bars and serving.