Whiskey Smoked Cheesecake Bars Recipe
YIELD
About 30 bars
TIME
Active Prep: 30 min
Cook: 1 hour
INGREDIENTS
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For crust:
- 2 cups crushed graham crackers
- 3 Tbsp. all-purpose flour
- 1 stick unsalted butter, melted
- 3 Tbsp. Whiskey Barrel Smoked Sugar
- 1/4 tsp. Fumee de Sel
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For filling:
- 3 (8 oz.) packages cream cheese, softened
- 3/4 cup Whiskey Barrel Smoked Sugar
- 1/4 tsp. Fumee de Sel
- 1 Tbsp. whiskey
- 3 eggs
-
For chocolate and caramel swirls:
- 1 (4 oz.) bar semi-sweet chocolate baking squares, broken into pieces
- 1 Tbsp. Pure Espresso Powder
- 1 Tbsp. water
- 6 caramel square candies
- 1 Tbsp. unsalted butter
- 2 Tbsp. half and half or cream
-
For topping:
- 2 Tbsp. Whiskey Barrel Smoked Sugar
- 1/2 tsp. Fumee de Sel
Add all Savory items to cart
DIRECTIONS
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.
Dia S.
NUTRITION
