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Walnut Crusted Caramel-Bourbon Swirl Cheesecake

Walnut Crusted Caramel-Bourbon Swirl Cheesecake
  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 34 caramel squares
  • 2 tablespoons Milk
  • 3 cups walnut pieces
  • 1 cup granulated sugar, divided
  • 1/4 cup melted butter
  • 3 packages light cream cheese
  • 3 Eggs
  • 1/3 cup bourbon or amber rum, divided 1
  • cup toasted California walnut halves



1 In small saucepan over low heat, combine caramels and milk, stirring frequently, until caramels are completely melted and smooth. Set aside.

2 In food processor, combine walnut pieces and 1/4 cup of the sugar; process until it resembles coarse crumbs (do not over process). Stir in melted butter.

3 Press mixture into bottom and half way up sides of a 9 inch spring-form pan. Bake in 325°F oven for 15 minutes.

4 Meanwhile, beat cream cheese with remaining 3/4 cup sugar. Add eggs, beating one at a time, just until well blended. Stir in 1/4 cup of the rum or bourbon.

5 Pour cream cheese mixture into walnut crust. Drizzle 1/3 cup of the caramel sauce on top; gently swirl with knife. Stir remaining bourbon into caramel sauce. Cover and refrigerate until ready to use.

6 Bake in 325° F oven for 1 hour. Turn oven off; leaving cheesecake in oven without opening door (to prevent cracking) for an additional hour.

7 Transfer to rack to cool completely. Cover and refrigerate 4 hours or up to 1 day.

8 To serve, gently warm sauce, stirring in walnut halves. Serve over slices of cheesecake. YIELD: 12 servings

Source: California Walnut Board