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Bacon Bourbon Caramel Cheesecake

Bacon Bourbon Caramel Cheesecake is bourbon caramel flavored cheesecake, topped with crispy bacon & drizzled with chocolate caramel. It’s an easy cheesecake recipe you don’t want to miss.
Course Dessert
Cuisine American
Keyword bacon, bourbon, cheesecake, salted caramel
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12
Author Gina Kleinworth

Ingredients

Crust

  • 1½ cups graham cracker crumbs 9-10 full-sheet graham crackers
  • 6 tablespoons butter melted
  • ⅓ cup granulated sugar

Cheesecake

  • 32 ounces cream cheese, room temperature 4 packages - 8 oz each
  • 5 large eggs room temperature
  • 2 cups sour cream room temperature
  • 8 tbsp butter, room temperature 1 stick
  • 1½ cups granulated sugar
  • 2 tbsp cornstarch
  • 3 tsp bourbon caramel syrup
  • 1 tsp lemon juice

Toppings

  • Bacon- cooked to crispy- rough chopped
  • Chocolate-caramel sauce

Instructions

Crust

  • Using a food processor or blender, grind the graham crackers into fine crumbs.
  • Add in the sugar & pulse a couple of times to blend.
  • Finally, add in the melted butter, pulse until the crumbs are moist like wet sand.
  • Press the mixture into the bottom of a 10" springform pan and slightly up the sides.
  • Place in the freezer to set until you are ready to add in the filling.

Cheesecake

  • Wrap 2 layers of foil around the outside of a 10" springform pan making sure to cover the bottom and sides.
  • If you aren't using a non-stick pan, spray the pan liberally with cooking spray.
  • Preheat the oven to 300º.
  • Use an electric mixer with the paddle attachment, combine the cream cheese & butter & beat until smooth.
  • Add in the eggs one at a time until blended.
  • Beat in the sour cream.
  • Add the sugar, cornstarch, bourbon caramel syrup & lemon juice, beat it until very smooth.
  • Pour the mixture into the prepared chilled pan with the crust.
  • Place the filled pan wrapped in foil in a large roasting pan.
  • Place the pan in a preheated oven & then carefully pour boiling water into the roasting pan to fill halfway up the sides of the cheesecake pan.
  • Bake for 2 to 2.5 hours, or until the cheesecake is lightly browned on top. I baked for 2 hours & then turned on my convection for another 30 minutes.
  • Remove from water bath & foil & cool at room temperature.
  • Once it reaches room temperature, cover & refrigerate overnight.
  • When ready to serve, top with bacon pieces & drizzle with chocolate caramel sauce.