Bacon Bourbon Caramel Cheesecake: Easy Guide

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/4 cup bourbon
• 1/2 cup heavy cream
• 6 slices of bacon, cooked and crumbled

For the Bourbon Caramel Sauce:

• 1 cup sugar
• 1/4 cup water
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 2 tbsp bourbon
• 1/4 tsp salt

For Garnish:

• Additional cooked and crumbled bacon
• Sea salt (optional)

How to Make Bacon Bourbon Caramel Cheesecake

1. Preheat the Oven

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in aluminum foil. This will help prevent water from seeping into the pan during the water bath.

2. Make the Crust

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of your prepared springform pan. Bake the crust for about 10 minutes, then set it aside to cool.

3. Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla, bourbon, and heavy cream until everything is fully combined.

4. Fold in the Bacon

Gently fold in the crumbled bacon to the cheesecake mixture. This is where the magic happens! The combination of creamy and savory is to die for. Pour the cheesecake batter over the cooled crust.

5. Bake the Cheesecake

Place the springform pan in a larger roasting pan, and carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath is essential to keeping your cheesecake from cracking. Bake the cheesecake for 1 to 1 hour 15 minutes, or until the center is mostly set. Then, turn off the oven and let the cheesecake sit inside for an additional hour.

6. Chill

Refrigerate the cheesecake for at least 4 hours or overnight. Trust me, the wait is worth it! The flavors meld beautifully as the cheesecake firms up.

7. Make the Bourbon Caramel Sauce

While the cheesecake is chilling, prepare your bourbon caramel sauce. In a saucepan, heat the sugar and water over medium heat, stirring until the sugar dissolves. Let it boil without stirring until the mixture turns a rich amber color. Remove from heat, then carefully whisk in the butter, cream, bourbon, and salt. Let the sauce cool slightly before using.

8. Serve and Garnish

Drizzle the bourbon caramel sauce over your chilled cheesecake and top with extra crumbled bacon and a sprinkle of sea salt for that irresistible finishing touch. Slice and enjoy!

Helpful Tips

• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature. This helps create a smooth, lump-free filling.
• Don’t skip the water bath: The steam from the water bath prevents cracks in your cheesecake. It’s a little extra effort that’s totally worth it.
• Refrigeration: This cheesecake is best enjoyed after it’s been chilled for several hours, or even overnight. The flavors become more pronounced, and the texture is sublime.

Substitutions & Variations

• No bourbon? No problem! If you want to skip the alcohol, you can simply replace the bourbon in the caramel sauce with vanilla extract. The sauce will still have that rich, buttery flavor without the kick.
• Want it even smokier? Try using maple-cured bacon for an extra layer of flavor. The maple complements the bourbon beautifully.
• Crust options: If you’re feeling adventurous, swap out the graham cracker crust for an Oreo crust or even a pretzel crust for more salty contrast.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! This cheesecake actually tastes better the next day, so feel free to make it 24 hours in advance. Just be sure to keep it refrigerated.

Do I have to use a water bath?

For the creamiest, crack-free cheesecake, yes. The water bath helps the cheesecake cook gently and evenly, preventing the dreaded cracks.

What if I don’t have a springform pan?

A deep pie dish could work in a pinch, but a springform pan makes it much easier to remove the cheesecake and gives it that classic shape.

Storage Instructions

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you’re making it in advance, it freezes beautifully—just wrap individual slices in plastic wrap and then foil, and freeze for up to 3 months. To thaw, let it sit in the fridge overnight.

More Indulgent Desserts You’ll Love

• Pumpkin Energy Bars: The Perfect Snack for School or Anytime

Now that you’ve got this recipe, I can’t wait for you to try it! Trust me, this Bacon Bourbon Caramel Cheesecake is a dessert that will impress any crowd—savory, sweet, creamy, and utterly unforgettable!

Bacon Bourbon Caramel Cheesecake: The Ultimate Sweet & Savory Indulgence!

---

• Author: Olivia Chenn
• Total Time: 5 hours
• Yield: 12 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Bacon Bourbon Caramel Cheesecake is the ultimate combination of creamy cheesecake, crispy bacon, and rich bourbon caramel sauce. This decadent dessert is a perfect balance of sweet and savory, making it a showstopper for special occasions or a treat-yourself moment. Top it with extra crumbled bacon and sea salt for an irresistible finishing touch! Make it ahead of time for the best results.

---

Ingredients

Scale 1x2x3x

• For the Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
• For the Cheesecake Filling:
  • 4 (8 oz) packages cream cheese, softened
  • 1 1/4 cups sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1/4 cup bourbon
  • 1/2 cup heavy cream
  • 6 slices of bacon, cooked and crumbled
• For the Bourbon Caramel Sauce:
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 2 tbsp bourbon
  • 1/4 tsp salt
• For Garnish:
  • Additional cooked and crumbled bacon
  • Sea salt (optional)

---

Instructions

• Preheat the Oven: Preheat to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in aluminum foil.
• Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan and bake for 10 minutes. Let cool.
• Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla, bourbon, and cream. Gently fold in crumbled bacon.
• Bake the Cheesecake: Pour the cheesecake batter over the cooled crust. Place the pan in a water bath and bake for 1 hour to 1 hour 15 minutes, until the center is mostly set. Cool in the oven for an hour, then refrigerate for at least 4 hours or overnight.
• Make the Bourbon Caramel Sauce: In a saucepan, heat sugar and water until amber-colored. Remove from heat and whisk in butter, cream, bourbon, and salt. Cool slightly.
• Serve: Drizzle the cheesecake with the bourbon caramel sauce, garnish with extra bacon, and sprinkle with sea salt. Slice and enjoy!

Notes

• Make sure your cream cheese and eggs are at room temperature for a smooth filling.
• The water bath prevents cracks, so don’t skip this step!
• Cheesecake tastes even better the next day, making it perfect for preparing ahead.
• For a non-alcoholic version, replace the bourbon in the caramel sauce with vanilla extract.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 35g
• Cholesterol: 150mg