Introduction

Decadent Candied Bacon Bourbon Cheesecake is a rich and flavorful dessert that combines creamy cheesecake with the smoky sweetness of candied bacon and a touch of bourbon. Perfect for special occasions or when you want to impress your guests with something unique and indulgent.

The image shows a close-up slice of cheesecake on a white plate with a white marbled background. The cheesecake has two layers: a thick creamy pale yellow layer of cheesecake in the middle with a smooth texture, and a thin golden-brown crust layer at the bottom that looks slightly crumbly. On top of the cheesecake, there is a generous layer of small, crispy, caramelized bacon pieces that are reddish-brown with a sticky, shiny glaze. The bacon topping is uneven and chunky, covering the entire top surface of the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Candied Bacon:
- 1 pound bacon
- 1/2 cup brown sugar
- 1/4 teaspoon cayenne pepper
For the Cheesecake:
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup bourbon
- 1/4 cup sour cream
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Prepare the candied bacon: Line a baking sheet with parchment paper and arrange bacon slices in a single layer. In a small bowl, mix brown sugar and cayenne pepper, then sprinkle evenly over the bacon. Bake for 15-20 minutes until crispy and caramelized. Let cool completely, then chop into small pieces.
Step 3: Prepare the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well combined. Press evenly into the bottom of a 9-inch springform pan.
Step 4: Bake the crust for 10 minutes. Remove from oven and let cool.
Step 5: Prepare the cheesecake filling: In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in flour, vanilla extract, and salt.
Step 6: Add eggs one at a time, beating well after each addition.
Step 7: In a small bowl, whisk together bourbon and sour cream. Gradually add to the cream cheese mixture, mixing until just combined.
Step 8: Pour the cheesecake filling over the prepared crust and sprinkle half of the chopped candied bacon on top.
Step 9: Bake for 60-75 minutes, until the edges are firm and the center slightly jiggles but is almost set.
Step 10: Turn off the oven, crack the door open slightly, and let cheesecake cool inside the oven for 1 hour.
Step 11: Remove from oven and cool completely on a wire rack.
Step 12: Chill in the refrigerator for at least 4 hours, preferably overnight.
Step 13: Before serving, top with the remaining candied bacon.

Tips & Variations

Use thick-cut bacon for extra chewy, flavorful candied pieces.
For a spicier kick, increase the cayenne pepper slightly or add a pinch of smoked paprika.
Substitute bourbon with a bourbon vanilla extract for a milder alcohol flavor.
Ensure cream cheese is fully softened to avoid lumps in the cheesecake batter.
Wrap the springform pan base with foil if concerned about leaks during baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent it from absorbing other odors. When ready to serve, let it sit at room temperature for about 15 minutes for the best texture. You can re-chill leftovers as needed.

How to Serve

A close-up image shows a thick slice of creamy cheesecake with a light golden-brown crust at the bottom. The cheesecake layer is smooth and pale yellow with a dense, soft texture. On top, there is a generous layer of crispy, dark red bacon bits, which look crunchy and slightly oily, covering the entire top surface and spilling a little over the sides. The slice is placed on a white plate sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without bourbon?

Yes, you can omit the bourbon or substitute it with an equal amount of vanilla extract or a non-alcoholic vanilla-flavored syrup to maintain the flavor without alcohol.

How do I get the perfect cheesecake texture without cracks?

Avoid overmixing the batter and bake the cheesecake at the recommended temperature. Cooling it slowly in the oven with the door slightly open helps prevent cracks from forming.