When I first stumbled upon the idea of combining bacon with cheesecake, I was skeptical. Cheesecake has always been my favorite dessert, and bacon, well, it’s bacon! But the thought of blending these two beloved flavors intrigued me. So, one weekend, I decided to surprise my family with this unconventional treat. To my delight, it was an instant hit! The creaminess of the cheesecake paired with the salty crunch of bacon created a harmony of flavors that was nothing short of magical.
In my family, food isn’t just about nourishment; it’s about creating memories, sharing joy, and sometimes, surprising each other with delightful experiments. This cheesecake has become a birthday staple, a dish that everyone’s come to expect, and it never fails to bring smiles all around. My kids, in particular, love helping with the caramel drizzle—it feels like painting art, they say!
Now, I’m excited to share this recipe with you. Whether you’re looking to impress guests or treat yourself to something special, this Bacon Caramel Cheesecake is sure to leave a lasting impression. Grab your apron, preheat that oven, and let’s dive into this delightful fusion of flavors. I promise it’ll be an adventure worth taking. And who knows, you might just start a new family tradition!
How to Make Bacon Caramel Cheesecake
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Ingredients:
- 2 cups crushed cookies (like Ginger Snaps or Graham Crackers)
- 3 blocks (24 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- 6 slices thick-cut bacon, cooked and chopped
- 1/4 cup unsalted butter, melted
- 1/2 cup sugar (for the caramel)
- 1/4 cup heavy cream (for the caramel)
- 1 teaspoon vanilla extract (for the caramel)
- Pinch of salt
Directions:
- Start by preheating your oven to 350°F (175°C) and prepare an 8-inch springform pan by lining the bottom with parchment paper.
- Combine the crushed cookies with melted butter in a bowl, stirring until it has a sandy consistency.
- Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake for 4-5 minutes, then chill in the fridge.
- In a mixing bowl, beat the softened cream cheese for about 2-3 minutes until it’s smooth and creamy.
- Gradually add the granulated sugar, blending at a higher speed until well incorporated.
- Mix in the sour cream on a low setting, ensuring it’s fully combined with the cheese and sugar mixture.
- Add the eggs one at a time, beating on low after each addition. Stir in the vanilla extract gently.
- Pour in half a cup of heavy cream and continue mixing until the batter is smooth and luscious.
- Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
- Optional: For a creamier texture, wrap the pan in aluminum foil and set it in a larger pan filled with boiling water, reaching halfway up the sides.
- Bake for 50-60 minutes. Without a water bath, check the cheesecake at 45 minutes. It should be slightly jiggly in the center.
- Once done, turn off the oven and let the cheesecake cool inside with the door ajar for about an hour, then refrigerate for at least 4 hours or overnight.
- As the cheesecake chills, fry the bacon until crispy, then chop into bits.
- In a saucepan, melt butter and sugar over medium heat, stirring until it starts to bubble.
- Remove from heat and whisk in the heavy cream, vanilla, and a pinch of salt, allowing the caramel to cool a bit.
- Pour the cooled caramel over the set cheesecake, allowing it to flow over the edges.
- Sprinkle the crispy bacon bits generously over the caramel.
- Slice and revel in the deliciousness of your creation!
Ingredient Tweaks for Your Pantry
If you’re out of ginger snaps or graham crackers, try crushed digestive biscuits or vanilla wafers for the crust. No sour cream? Greek yogurt makes a great substitute. For a bacon-less version, consider using toasted pecans or walnuts for a nutty crunch. Remember, creativity is your best friend in the kitchen!
Best Ways to Store Leftover Bacon Caramel Cheesecake
Keep this cheesecake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container in the fridge. It should last up to 5 days. You can also freeze the cheesecake—just leave off the caramel and bacon until you’re ready to serve. Thaw in the fridge overnight before enjoying.
The Best Accompaniments for Bacon Caramel Cheesecake
This cheesecake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of freshness, serve with fresh berries or sliced apples. When it comes to drinks, a hot cup of coffee or a glass of chilled white wine makes for an excellent pairing.
Pro Tips for the Perfect Bacon Caramel Cheesecake
Always use room temperature ingredients for a smoother batter, and don’t rush the cooling process—let the cheesecake rest to avoid cracks. If your caramel seizes, gently reheat it and stir until smooth. Bacon can be cooked ahead of time for convenience, just keep it crispy!
Seasonal Ingredients to Transform This Recipe
In summer, add fresh raspberries or strawberries to the caramel for a fruity twist. During autumn, a sprinkle of cinnamon in the crust and caramel enhances the cozy flavors. For winter festivities, a dash of peppermint extract in the caramel creates a festive flair.
FAQs:
Can I make this recipe without a springform pan?
Yes, you can use a regular cake pan, but it may be trickier to remove the cheesecake without damaging it. Line the pan with parchment paper for easier lifting. Just be cautious when slicing and serving, as a springform pan provides neater results.
How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. Avoid overbaking to prevent cracking. If using a water bath, check the cheesecake a bit earlier, as it may cook more evenly and efficiently.
What if my caramel sauce hardens?
If your caramel sauce hardens, don’t worry! Simply reheat it gently over low heat while stirring continuously. If it remains too thick, add a splash of cream to bring it back to the desired consistency.
Can I prepare the cheesecake ahead of time?
Absolutely! You can make the cheesecake a day or two in advance, which often enhances the flavor. Just wait to add the caramel and bacon topping until you’re ready to serve, as it ensures the best texture and presentation.
What’s the best way to cook bacon for this recipe?
For crispy bacon, bake it in the oven on a wire rack set over a baking sheet. This method ensures even cooking and helps render the fat. Alternatively, you can fry it on the stovetop, but it may require more attention to avoid burning.
Is there a vegetarian alternative to bacon?
Yes, you can use plant-based bacon or omit it entirely, substituting with toasted nuts or seeds for a crunchy texture. Smoked tempeh or coconut bacon are also great vegetarian alternatives that offer a similar savory profile.
Bacon Caramel Cheesecake
Equipment
- 8-inch springform pan
- Mixer
- saucepan
Ingredients
For Cheesecake:
- 2 cups crushed cookies like Ginger Snaps or Graham Crackers
- 3 blocks (24 oz) cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream at room temperature
- 3 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- 6 slices thick-cut bacon cooked and chopped
- 1/4 cup unsalted butter melted
For Caramel:
- 1/2 cup sugar for the caramel
- 1/4 cup heavy cream for the caramel
- 1 teaspoon vanilla extract for the caramel
- a pinch salt
Instructions
- Start by preheating your oven to 350°F (175°C).
For Cheesecake:
- Prepare an 8-inch springform pan by lining the bottom with parchment paper and locking the sides over it.
- In a mixing bowl, combine the crushed cookies with melted butter until the mixture resembles wet sand.
- Firmly pack this mixture into the bottom of the springform pan to create the crust.
- Place the crust in the oven and bake for 4-5 minutes. Allow it to cool in the refrigerator afterward.
- Using a mixer, beat the cream cheese on medium speed for 2-3 minutes until it’s smooth.
- Incrementally add the granulated sugar while increasing the mixer speed until well combined.
- Decrease the speed and incorporate the sour cream until blended.
- Add each egg individually, mixing on low until they are fully integrated. Finish by adding the vanilla extract and mixing briefly.
- Gradually mix in the heavy cream until the mixture is completely smooth.
- Pour the cheesecake batter onto the cooled crust in the springform pan.
- For a creamier texture, wrap the springform pan in foil and place it in a larger roasting pan. Fill the roasting pan with boiling water until it reaches halfway up the sides of the springform.
- Bake for 50-60 minutes, checking at 45 minutes if not using a water bath. The center should still have a slight jiggle.
- Turn off the oven and leave the door slightly open. Let the cheesecake cool for an hour inside the oven, then refrigerate for a minimum of 4 hours or overnight.
For Caramel:
- While the cheesecake is chilling, prepare the bacon until it's crisp, then chop it into small pieces.
- In a saucepan over medium heat, combine the butter and sugar, stirring until it begins to bubble.
- Remove the mixture from the heat and mix in the heavy cream, vanilla extract, and a pinch of salt until well blended. Allow it to cool slightly.
- Once the cheesecake is chilled, drizzle the caramel sauce over the top, allowing it to cascade down the sides.
- Sprinkle the crispy bacon bits evenly across the caramel layer.
- Cut into slices and serve! Relish in the delicious blend of creamy cheesecake, decadent caramel, and crunchy bacon.
