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Decadent Candied Bacon Bourbon Cheesecake: 7 Steps

Candied Bacon Bourbon Cheesecake
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Indulge in this rich and decadent cheesecake, infused with the warm notes of bourbon and topped with a sweet and savory candied bacon crumble. It’s an unforgettable dessert experience.

Ingredients

Scale
  • 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

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

Notes

  • For a smoother cheesecake, ensure your cream cheese and eggs are at room temperature.
  • If you prefer a less boozy flavor, you can reduce the amount of bourbon or substitute with a non-alcoholic bourbon flavoring.
  • The cayenne pepper in the candied bacon adds a subtle kick that complements the sweetness. Adjust to your preference.

Nutrition

Find it online: https://savorandpin.com/candied-bacon-bourbon-cheesecake-recipe/