Four words: Bourbon Banana Pudding Cheesecake. And, if you want to get technical: With Bourbon Whipped Cream. You know you want to see how this all goes down.

Basically, we followed this recipe from The Candid Appetite, minus the extraneous garnish. And if our crust experience was any indication, I’d swap out the Nilla wafers for your typical graham cracker crust (but that might be due to our use of gluten-free wafer impersonators, so take that for what it’s worth). We also pared way back on the photos, ’cause you know what isn’t cute? Mashed banana, numerous portioned amounts of the same ingredient, whipped cream cheese and pouring. So much pouring. We’re assuming you’ve got that stuff covered. We did take some liberties with the quantity of bourbon in the whipped cream, though. (Full disclosure: we may’ve doubled it…and then splashed in a little extra. Shhhh, just go with it.)

So this dairy-fueled adventure concludes our Bourbon Series. I mean, seriously, where do you go after Bourbon Banana Pudding Cheesecake? Nowhere. There’s no next step from there. Except a nap, maybe.

Hope you enjoyed our favorite booze 3 different ways! Did you try them all? Just 1? Are you one of those bourbon-haters we’ve heard about? Let us know what you think we should build a series around next!