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Bacon Bourbon Caramel Cheesecake

Bourbon caramel cheesecake topped with crispy bacon & drizzled with chocolate-caramel.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Author Gina Kleinworth



  • 1-1/2 cups graham cracker crumbs 9-10 full-sheet graham crackers
  • 6 Tablespoons butter melted
  • 1/3 cup granulated sugar


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


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



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


  • 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 pan liberally with cooking spray
  • Preheat oven to 300º.
  • Use an electric mixer with paddle attachment, combine cream cheese & butter & beat until smooth.
  • Add eggs one at a time until blended.
  • Beat in sour cream
  • Add sugar, cornstarch, bourbon caramel syrup & lemon juice, beat until very smooth
  • Pour into prepared chilled pan
  • Place in a large roasting pan
  • Place pan in preheated oven & carefully pour boiling water into roasting pan to fill halfway up sides of cheesecake pan.
  • Bake 2 - 2.5 hours, or until cake is lightly browned on top. I baked 2 hours & then turned on my convection for another 30 minutes.
  • Remove from water bath & foil & cool at room temperature
  • Cover & refrigerate overnight
  • When ready to serve, top with bacon pieces & drizzle with chocolate caramel sauce