This Bourbon Vanilla Cheesecake with Chocolate Ganache is the stuff of cheesecake dreams! It features a luxuriously creamy vanilla cheesecake base infused with the subtle, yet sophisticated, notes of bourbon vanilla beans.
Finished with a rich and glossy chocolate ganache topping, and a vibrant pop of fresh berries and roses.
Why You'll Love This Dessert
Fresh strawberries, blueberries, and a sprinkle of pink roses add the perfect finishing touch of elegance and fruity flair. This showstopping cheesecake is perfect for any occasion, from celebratory gatherings to a delightful weekend treat.
- Classic Cheesecake Perfection: This recipe delivers a perfectly creamy and decadent vanilla cheesecake filling that everyone will love.
- Rich Chocolate Ganache: The dark chocolate ganache adds a luxurious touch that complements the vanilla filling beautifully.
- Elegant Presentation: The fresh berries and pink roses add a touch of sophistication that makes this cheesecake perfect for any occasion.
Ingredients You'll Need
While this cheesecake looks like a complicated masterpiece, it's incredibly simple to pull together! You may have most of the ingredients already in your refrigerator or pantry!
- Bourbon Vanilla Beans: Unlike actual bourbon, these vanilla beans boast a deep, rich vanilla flavor with subtle hints of caramel and smoky undertones, elevating the cheesecake filling to new heights.
- Cream Cheese: The base of the creamy cheesecake filling, providing richness and structure. Be sure to use full fat cream cheese for the smoothest texture.
- Chocolate Graham Crackers: Crushed chocolate graham crackers form the base of this cheesecake, offering a delightful textural contrast to the creamy filling.
- Heavy Cream: Adds richness and helps create a smooth and decadent texture in the filling.
- Eggs: Binds the cheesecake ingredients together and adds richness.
- Dark Chocolate: Melted dark chocolate creates the luxurious chocolate ganache topping.
- Fresh Berries: Decorate with seasonal berries and floral buds.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make This Cheesecake Recipe
Start by prepping the springform pan for the cheesecake. Next crush the chocolate graham crackers and prepare the crust. While your crust is cooling, mix together the filling ingredients.
Don't skip using the water bath when baking the cheesecake, as it helps temper the heat and give you that smooth creamy texture.
Make The Graham Cracker Crust
- Preheat oven to 325°F. Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, and sugar. Stir in the melted butter until well combined.
- Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool completely.
Make the Vanilla Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together on medium speed until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, bourbon, vanilla bean seeds, and salt until just combined. Be careful not to overmix.
- Pour the cheesecake filling over the cooled graham cracker crust.
Bake the Cheesecake
- Bake the cheesecake for 45 minutes at 325°F, or until the edges are set but the center still has a slight wobble.
- Turn off the oven and leave the cheesecake in the oven with the door cracked open for 1 hour. This slow cooling helps prevent cracks.
- Once the cheesecake has cooled for an hour, remove it from the oven and refrigerate it for at least 6 hours, or overnight, until completely chilled.
Make the Chocolate Ganache
- In a medium saucepan, heat the heavy cream over medium heat until simmering. Do not let it boil.
- Remove the pan from heat and add the chopped chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy.
- Let the ganache cool slightly until it reaches a pourable consistency.
Assemble and Garnish
- Once the cheesecake is chilled, remove it from the springform pan. Place it on a serving plate.
- Pour the chocolate ganache over the top of the cheesecake, allowing it to drip down the sides.
- Decorate the top of the cheesecake with fresh berries and pink roses (for decorative purposes only). Slice and serve chilled.
Substitutions and Variations
Play around with flavors and textures with these fun substitutions for your Bourbon Vanilla Cheesecake with Chocolate Ganache:
- Fruity Twist: Swap the chocolate ganache for a fruit glaze made with your favorite berries or citrus fruits.
- Caramel Craving: Drizzle caramel sauce over the top of the cheesecake before adding the fresh fruit.
- Go Nuts: For an extra textural element, press chopped nuts into the graham cracker crust before baking.
Tips for Success
Here are a few tips for making this recipe:
- Ensure your cream cheese and eggs are at room temperature for a smooth and even cheesecake filling.
- Overmixing the batter inflates air into the batter and can lead to a coarse textured cheesecake. Mix just until the ingredients are combined.
- Turn the springform pan bottom upside down, so that rim-lip faces down, away from the cake. This will make sliding the cheesecake off the cake bottom onto a pedestal or plate SO MUCH EASIER, as it won't have the lip to impede the slide off.
- Set your filled cheesecake pan into a slow cooker or turkey roasting bag before you set it in the bain marie (water bath). This will prevent ANY water seeping into the springform pan while it bakes. I just fold the excess oven proof plastic over the edges of the cake pan, out of the way.
- Allow the cheesecake to cool completely before adding the chocolate ganache.
Serving Suggestions
Serve Bourbon Vanilla Cheesecake with Chocolate Ganache alongside a cup of coffee or tea for a delightful after-dinner treat. This stunning presentation would also make it perfect for Valentines, Mother's Day, or even a wedding rehearsal or bridal shower dessert.
Related Recipes
- Easy Chocolate Madeleines
- Raspberry Lamingtons
- Chocolate Dipped Shortbread Cookies
- Vanilla Rosewater Pistachio Cake
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage and Reheating
- Store leftover Bourbon Vanilla Cheesecake with Chocolate Ganache in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 3 months.
- Wrap the cooled cheesecake tightly in plastic wrap before placing it in a freezer-safe container.
- Thaw frozen cheesecake overnight in the refrigerator before serving.
Frequently Asked Questions
A water bath creates a gentle and humid baking environment for your cheesecake. This helps prevent the edges from overcooking and cracking while ensuring the center bakes evenly. The steam from the water bath also helps prevent the cheesecake from drying out.
Baking the cheesecake in a water bath creates a more humid environment, which helps prevent the edges from drying out and cracking.
The edges of the cheesecake should be set, but the center should still have a slight wobble when you gently shake the pan.
A springform pan is ideal for cheesecakes because it allows you to easily remove the cheesecake from the pan without damaging it.
More Five Star Desserts
Bourbon Vanilla Cheesecake with Chocolate Ganache
Ingredients
Chocolate Graham Cracker Crust
- 1-½ cups chocolate graham cracker crumbs about 10 crackers
- ¼ cup sugar
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons butter melted
- ¼ teaspoon salt
Cheesecake
- 2 8-ounce packages cream cheese
- 1 cup sugar 200 grams
- 2 teaspoons cornstarch optional, see notes
- 3 tablespoons bourbon
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs
- 3 cups sour cream
Ganache Topping
- 6 ounces dark chocolate chopped
- ¾ cup cream
Instructions
- Pre-heat the oven to 325°F.
Make graham cracker crust
- Place all the ingredients for the crust into a bowl and stir until well combined. Press the crumb mixture into the bottom of a 9-inch springform pan. Place the pan in the oven and pre-bake the crust for 10 minutes.
- Remove the pan and let it cool on a baking rack while you prepare the cheesecake filling.
Make the cheesecake filling
- Combine the cream cheese, sugar, bourbon, vanilla, and salt. Mix with an electric mixer until smooth. Add the eggs and continue to mix on medium speed until smooth. Add the sour cream and mix on low until well combined.
- Pour the batter into the crust in the springform pan. Place the springform pan in a slow cooker liner or a turkey-sized oven bag. Tie the excess plastic snuggly around the edge of the pan and place the springform pan. Add hot water to the larger pan. The oven-proof bag will prevent water from seeping into the springform pan.
- Bake the cheesecake for 45 minutes at 325°F then turn the oven off but leave the cheesecake in the oven. Do not open the door of the oven. Let the cheesecake remain in the oven for 1 more hour. The cheesecake will continue to cook as the oven slowly cools.
- Remove the cheesecake from the oven and let it cool on a baking rack for an hour (it will be jiggly but it will firm up after it has cooled).
- Cover it with plastic wrap and put it in the refrigerator for 6 hours or overnight.
- To unmold the cheesecake, run a thin knife around the sides of the cheesecake and release the sides of the springform pan.
Ganache Topping
- Place the chopped chocolate in a small bowl.
- Heat the cream just to its boiling point and pour the cream over the chocolate.
- Allow the hot cream to melt the chocolate and stir well to combine.
- Let the ganache cool slightly to thicken up then pour it over the cheesecake and refrigerate until time to serve. If desired, decorate the top with fresh fruit.
- Optional: decorate the top with fruit and flowers.
Notes
- Since this cheesecake has a high ratio of sour cream, a small amount of liquid will accumulate while baking. Adding cornstarch will help absorb the liquid and keep the crust from getting wet. If you bake this cheesecake without a crust you can eliminate the cornstarch and the cheesecake will be slightly creamier without the cornstarch.
- When you create a water bath, be sure the outside of the springform pan is sealed well to prevent water from leaking into the cheesecake. You can use tin foil to seal the outside of the pan but tin foil often tears and leeks. A slow cooker liner or a large turkey oven bag will be much better at preventing water from seeping into the cheesecake. If the bag is excessively larger than the springform pan, simply gather the excess and tie it in a knot. Make sure the bag fits snug around the springform pan.
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