Recipe:

Bourbon Maple Cream Cheesecake (gluten-free)

BOURBON MAPLE CREAM CHEESECAKE (GLUTEN-FREE)

Our Bourbon Maple Cream Cheesecake recipe is gluten-free and features Brown Jug Bourbon Cream Liqueur.

Prep time: 25 minutes
Cook time: 60 minutes
Total time: 1 hour, 25 minutes {not including set time}
Serves 8-12

INGREDIENTS:

Crust

  • 1 cup toasted pecans, crushed
  • 1 1/2 cups gluten-free Chocolate Cookie Sandwiches, crushed*
  • 2 Tbsp. sugar

Filling

  • 6 Tbsp. organic grass-fed butter, melted
  • 4 1/2 cups organic cream cheese
  • 1 2/3 cup granulated sugar
  • 5 cage-free eggs
  • 1 cup Brown Jug Maple Cream
  • 1 Tbsp. Vanilla
  • Optional: 1/2 cup semi-sweet chocolate chips for topping

Coffee Coconut Whipped Cream

  • 1 can full fat coconut milk, cooled in fridge for at least 8 hours DO NOT SHAKE!
  • 1 tsp. coffee extract
  • 1-2 Tbsp. maple Syrup

DIRECTIONS:

Preheat oven to 325.

To prepare the crust, mix all ingredients together in a bowl and press into bottom of 10″ spring form pan. Bake at 325 for 7-10 minutes.

To prepare filling, beat cream cheese with electric mixer until smooth then gradually add in sugar followed by the eggs, one at a time. Add Brown Jug and vanilla until mixture is smooth and creamy. Spoon filling on top of crust, smoothing out the top with a spatula or spoon. Sprinkle with optional chocolate chips.

Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Allow cake to cool for 1 hour on the counter and then place in refrigerator, covered, for 8-24 hours until ready to serve.

To prepare coffee coconut whip, remove can of coconut milk from fridge. The coconut milk will have separated with the ‘meat’ on top and the liquid on the bottom. Scoop out only the meat and place in a mixing bowl. {Note: you can discard the liquid in the can or use it for another recipe}. Add coffee extract and 1 Tbsp. maple syrup to bowl with coconut meat. Using an electric mixer, whip coconut until a whipped cream consistency is reached – about 1 to 2 minutes. Add additional maple syrup to sweeten to liking. Top each slice of cake with a dollop of whipped cream prior to serving.

NOTE: You can substitute gluten-free chocolate cookie sandwiches with Oreos or Newman’s Organic Chocolate Sandwich Cookies

BOURBON MAPLE CREAM CHEESECAKE

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