Bacon Bourbon Caramel Cheesecake
8 people
00h 30
02h 30
Who says meat can't be dessert?? Say hello to your next baking adventure! This Bacon Bourbon Cheesecake is deliciously creamy, and topped with bacon and caramel. Trust us, it’s a must-try, your taste buds will thank you!
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Ingredients and Method
Ingredients
- 8 tbsp ButcherBox.ca grass fed salted butter, melted
- 3 - 6 slices ButcherBox.ca butcher bacon, cooked crisply and chopped
- 1.5 cups Graham cracker crumbs
- 1/3 cup + 1/5 cups granulated sugar
- 40 oz cream cheese
- 6 eggs
- 1.5 tbsp + 1/4 cup good Bourbon
- 16 oz salted caramel sauce - we recommend Ghiradelli
Method
- Make your crust: Blend graham crackers and 1/3 cup of sugar in food processor until well mixed and crumbs are very fine.
- Gradually add melted butter, continuing to mix until well blended and coated. Press mixture into the bottom and slightly up the sides of a 10" springform pan.
- Make the cheesecake: Preheat oven to 300 F. Place a 9 x 13 pan on the bottom rack with enough water to creat a water bath for your springform pan.
- Beat cream cheese and 1.5 cups of sugar together until completely smooth. Add eggs, one at a time, continuing to beat mixture to keep smooth. Add 1.5 tbsp bourbon and mix well.
- Pour on top of crust in springform pan, place pan into water bath in preheated oven and bake until lightly browned on top - about 2 - 2.5 hours.
- Cool to room temperature, then refrigerate overnight.
- Make your caramel sauce: Heat 1/4 cup of bourbon in a saucepan over medium heat, until reduced by about 1/2. Add in your choice of salted caramel sauce, stir until smooth, remove from heat, let cool.
- Pour caramel sauce over cheesecake, top with bacon pieces - and add even more flavour by adding toasted almond slices to the toppings!
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