Prepare to have your taste buds blown away by the most decadent dessert you've ever encountered! This isn't just another cheesecake - it's a mind-blowing culinary adventure that combines the smoky richness of bacon, the bold warmth of bourbon, and the sweet seduction of caramel in one mind-stopping dessert. If you're looking to impress your guests or simply treat yourself to the most extraordinary cheesecake experience, you've just hit the jackpot of dessert perfection!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup bourbon
- 1 cup caramel sauce
- ½ cup cooked bacon, chopped
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides lightly with butter or cooking spray. This will help prevent the cheesecake from sticking.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a measuring cup or your fingers to pack it down tightly.
- Bake the crust in the preheated oven for about 10 minutes, or until it is slightly golden and set. Remove from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar to the cream cheese and continue to beat until well combined and fluffy, about another 2 minutes.
- One at a time, add the eggs to the cream cheese mixture, beating well after each addition. Make sure to scrape down the sides of the bowl as needed to ensure everything is well mixed.
- Pour in the bourbon and mix until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
- Gently fold in the caramel sauce and chopped bacon until evenly distributed throughout the cheesecake batter. Reserve a small amount of caramel sauce for drizzling on top later, if desired.
- Pour the cheesecake batter over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. It will continue to set as it cools.
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture and flavor.
- Before serving, drizzle the reserved caramel sauce over the top of the cheesecake and sprinkle additional chopped bacon, if desired. Slice and enjoy your delicious Bacon Bourbon Caramel Cheesecake!
Tips
- Room Temperature is Key: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This guarantees a smooth, lump-free batter.
- Prevent Cheesecake Cracks: The slow cooling method is crucial. Letting the cheesecake cool gradually in the oven prevents unsightly cracks and ensures a silky texture.
- Bacon Prep Matters: Use crispy, well-drained bacon to prevent excess grease in your cheesecake. Pat the chopped bacon with paper towels to remove extra oil.
- Bourbon Selection: Choose a quality bourbon that you'd enjoy drinking. The flavor will shine through in the final dessert.
- Caramel Drizzle Technique: Warm the caramel slightly before drizzling to get that perfect, photogenic stream of sweetness.
- Crust Packing: Press the graham cracker crust firmly and evenly to create a solid base that won't crumble when serving.
- Chilling is Crucial: Always refrigerate the cheesecake for at least 4 hours (overnight is even better) to allow flavors to meld and texture to set perfectly.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 12g
Fat: 48g
Saturated Fat: 26g
Cholesterol: 180mg
