Description
Indulge in the ultimate fusion of sweet and savory with this Bacon Bourbon Caramel Cheesecake. Creamy cheesecake meets crispy bacon, rich bourbon-infused caramel, and a buttery graham cracker crust for a decadent dessert experience that’s sure to impress.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup sour cream
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 6 slices bacon, cooked and crumbled
- 1 cup caramel sauce (store-bought or homemade)
- 2 tbsp bourbon
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- In another bowl, beat cream cheese, sour cream, and ½ cup sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in half of the crumbled bacon into the cheesecake batter. Pour the batter over the crust in the pan.
- Bake for 45-50 minutes, or until the center is almost set. Remove from the oven and let it cool completely.
- In a small saucepan, combine caramel sauce and bourbon. Heat over low heat until warmed through.
- Drizzle the bourbon caramel sauce over the cooled cheesecake. Sprinkle with the remaining bacon.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Notes
- For a stronger bourbon flavor, you can increase the amount of bourbon in the caramel sauce.
- Make sure the cream cheese is softened to room temperature for smoother blending.
- Allow the cheesecake to cool completely before adding the caramel sauce to prevent it from melting.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 485
- Sugar: 32g
- Sodium: 398mg
- Fat: 31g
- Saturated Fat: 17g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 117mg