Decadent Candied Bacon Bourbon Cheesecake Recipe
This Decadent Candied Bacon Bourbon Cheesecake combines rich, creamy cheesecake with the smoky sweetness of candied bacon and a subtle kick of bourbon. Featuring a graham cracker crust and a luscious filling, this dessert is perfect for those who crave a unique twist on classic cheesecake flavors. The candied bacon adds a crunchy, caramelized texture while the bourbon infuses a smooth depth to the creamy filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 6 hours 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Candied Bacon
- 1 pound bacon
- 1/2 cup brown sugar
- 1/4 teaspoon cayenne pepper
Cheesecake Filling
- 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
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bacon and later the cheesecake.
- Prepare Candied Bacon: Line a baking sheet with parchment paper and arrange the bacon slices in a single layer. Mix brown sugar and cayenne pepper in a small bowl and sprinkle evenly over the bacon. Bake for 15-20 minutes until crispy and caramelized. Allow to cool completely, then chop into small pieces.
- Make Crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix thoroughly. Press this mixture evenly into the bottom of a 9-inch springform pan.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely.
- Prepare Cheesecake Filling: Beat softened cream cheese and granulated sugar in a large bowl until smooth. Add flour, vanilla extract, and salt, mixing well.
- Add Eggs: Incorporate eggs one at a time into the mixture, beating well after each addition to ensure smoothness.
- Add Bourbon Mixture: Whisk together bourbon and sour cream in a small bowl, then gradually mix into the cream cheese mixture until just combined.
- Assemble Cheesecake: Pour the filling over the cooled crust and sprinkle half of the chopped candied bacon evenly over the top.
- Bake Cheesecake: Bake for 60-75 minutes until the edges are firm and the center has a slight jiggle but is almost set.
- Cool in Oven: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool Completely: Remove from oven and cool completely on a wire rack.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set fully.
- Serve: Before serving, top the cheesecake with the remaining candied bacon pieces for added crunch and flavor.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter and no lumps.
- Do not overbake the cheesecake; slight jiggle in the center indicates a creamy texture.
- Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Allow enough time for chilling to get the best texture and flavor combination.
- You can adjust the cayenne pepper for more or less heat in the candied bacon.
Keywords: cheesecake, bourbon cheesecake, candied bacon, bacon dessert, graham cracker crust, baked cheesecake, bourbon dessert
