Bourbon Cheesecake with Boozy Chocolate for Two

By srumbel

Creamy bourbon cheesecake with a shortbread crust topped with smooth chocolate sauce heated with more bourbon. Rich and delicious -- and a perfect dessert for two! Please note that the prep time and cook time does not include the time you will need to chill the cheesecake before serving.
from sugardishme.com

Ingredients

• For the Crust:
• 1/4 cup unsalted butter, softened
• 2 tablespoons granulated sugar
• 1/2 cup all purpose flour
• For the Cheesecake:
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg, at room temperature
• 2 teaspoons vanilla
• 1 tablespoon heavy cream (or half & half)
• 1 tablespoon straight bourbon whiskey
• For the Boozy Chocolate:
• 4 ounces hot fudge (the ice cream topping)
• 2 teaspoons bourbon (more to taste)
• Special Equipment:
• 2 (1.3 cup volume) Mini Springform Pans

Details

Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

To make the crust, preheat the oven to 400. In a medium bowl combine the ¼ cup butter, 2 tablespoons of sugar, and ½ cup flour until a smooth ball of dough forms. You may have to use your fingers to press it all together.
Divide the dough in half and press it across the bottom and halfway up the sides of the 2 mini cheesecake pans. Gently prick the dough across the bottom of the pan with a fork several times. Bake for only 5 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 350.
In a large bowl beat the cream cheese and sugar until fluffy and smooth.
Add the egg and beat for about 1½ minutes. Add the vanilla, cream, and bourbon. Beat until combined. Divide the batter evenly between the two par-baked crusts.
Bake at 350 for 15 minutes. Reduce the heat to 275 (I like to open the oven door for just a minute to help the temperature drop) and bake for 15 more minutes. Turn the oven off and let the cheesecakes cool IN the oven.
When they have cooled to room temperature, remove and refrigerate. (Sometimes I am in a hurry so I take mine out when it is cool enough to grab by hand -- the pans will still feel warm) The cheesecakes will need to chill for at least an hour (from room temperature).
While the cheesecakes chill, and just before you are ready to serve,heat the hot fudge in a small saucepan over medium high heat. When it is smooth and warm (a pourable consistency), stir in the bourbon. Drizzle the chocolate over each cheesecake and serve.

Serves: 2 mini cheesecakes