Bacon Caramel Cheesecake Recipe: The Ultimate Sweet & Savory Indulgence

Y’all, get ready to have your taste buds blown away with this Bacon Caramel Cheesecake Recipe. This ain’t your regular ol’ cheesecake—oh no, we’re taking this dessert game to a whole new level. We’ve got layers of rich, creamy cheesecake, buttery caramel sauce, and crispy, savory bacon all working together in perfect harmony. Trust me, once you try it, you’ll wonder why you haven’t been putting bacon on your cheesecake this whole time. This dessert is the perfect blend of sweet and salty, creamy and crunchy, and downright indulgent. So, whether you’re looking to impress at a family gathering or just treat yourself to something special, this Bacon Caramel Cheesecake is the way to go. Let’s get into it!

Let me tell you why this cheesecake is a must-try. First off, it’s got bacon—who doesn’t love bacon? And paired with caramel, it creates that perfect balance of sweet and salty that’ll have you going back for seconds (maybe even thirds). Then there’s the cheesecake itself—smooth, rich, and oh-so-creamy, this ain’t your basic dessert. The crust is made from crushed cookies that add a whole other layer of flavor. And let’s not forget that caramel drizzle that’s so good, you might want to eat it straight off the spoon. But when you top it all off with crispy bacon bits, man, it’s like heaven on a plate. It’s bold, it’s decadent, and it’s going to be the talk of the party.

Ingredients

Here’s everything you’re gonna need to whip up this decadent Bacon Caramel Cheesecake:

Crust:

• 2 cups crushed cookies (use Ginger Snaps, Graham Crackers, or your favorite cookies)
• 1/4 cup unsalted butter, melted

Cheesecake Filling:

• 3 blocks (24 oz) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup sour cream, room temperature
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract (use the real thing)
• 1/2 cup heavy cream

Bacon Caramel Topping:

• 6 slices thick-cut bacon, cooked until crispy and chopped into bits
• 1/2 cup sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Guide to Preparing Bacon Caramel Cheesecake

Alright, let’s break this down so you can get that bacon and caramel goodness on the table.

Step 1: Prepare the Crust

1. Preheat the Oven: First things first, preheat your oven to 350°F (175°C). Gotta have that heat ready to go.
2. Prepare the Springform Pan: Line the bottom of an 8-inch springform pan with parchment paper. Lock the sides securely over the paper—this will make it easier to get the cheesecake out later.
3. Make the Crust: In a mixing bowl, combine your crushed cookies and melted butter. Stir it up until the mixture resembles wet sand. That buttery cookie combo is gonna give your cheesecake a killer base.
4. Form the Crust: Press the cookie mixture evenly into the bottom of the prepared springform pan. Make sure it’s packed down tight, especially around the edges. You want a sturdy foundation.
5. Bake the Crust: Pop the crust into the oven and bake for 4-5 minutes to set it. Once done, take it out and let it cool in the fridge while you work on that creamy filling.

Step 2: Prepare the Cheesecake Filling

1. Cream the Cheese: Grab your stand mixer or hand mixer and beat the cream cheese on medium speed (about a 2-4 setting) for 2-3 minutes until it’s smooth and creamy. We don’t want any lumps here!
2. Add the Sugar: Gradually add in your sugar while mixing on a higher speed. Mix until the sugar is fully incorporated, and the mixture is smooth.
3. Mix in the Sour Cream: Lower that mixer speed and add the sour cream. Mix until combined. The sour cream adds some tang and richness to the cheesecake.
4. Add the Eggs and Vanilla: Add your eggs one at a time, mixing on low speed after each egg until it’s fully incorporated. Add in that real vanilla extract and mix just until combined.
5. Add the Cream: Slowly mix in the heavy cream, making sure everything is smooth and lump-free. This is where the cheesecake gets that silky texture.

Step 3: Bake the Cheesecake

1. Pour the Batter: Pour that cheesecake batter over the cooled crust in the springform pan.
2. Water Bath (Optional): For a smoother, crack-free cheesecake, wrap the bottom of the springform pan with aluminum foil and place it in a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. This will help the cheesecake bake more evenly and stay creamy.
3. Bake: Bake your cheesecake at 350°F (175°C) for 50-60 minutes. The cheesecake should be set but still a little jiggly in the center. If you’re not using a water bath, check it at 45 minutes to make sure the top isn’t browning too much.
4. Cool: Turn off the oven and crack the door slightly. Let the cheesecake cool inside for about an hour—this prevents cracking. Then, refrigerate it for at least 4 hours or overnight so it can set properly.

Step 4: Make the Bacon Caramel Topping

1. Cook the Bacon: While the cheesecake is chilling, cook your thick-cut bacon in a skillet until crispy. Drain it on paper towels and chop it into small bits.
2. Make the Caramel: In a medium saucepan over medium heat, melt the butter and sugar together. Stir continuously until the sugar dissolves and the mixture starts to bubble. You’re building that rich caramel flavor.
3. Add Cream and Vanilla: Remove the caramel from heat and carefully stir in the heavy cream, vanilla extract, and a pinch of salt. Stir until smooth. Let it cool slightly—it should still be pourable but not too hot.

Step 5: Assemble the Cheesecake

1. Top the Cheesecake: Once your cheesecake is fully chilled, pour the caramel sauce over the top. Let it drip over the sides for that extra fancy touch.
2. Add the Bacon: Sprinkle those crispy bacon bits over the top of the caramel layer, making sure to cover the surface evenly.

Step 6: Serve

1. Slice and Serve: Cut the cheesecake into generous slices and serve it up. That combination of creamy cheesecake, rich caramel, and crispy bacon will have everyone asking for seconds.

Expert Tips and Tricks

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before you start. This ensures a smooth, lump-free filling.
• Don’t Overbeat: When mixing the cheesecake batter, be careful not to overbeat the eggs. Overbeating can incorporate too much air, which can cause the cheesecake to crack.
• Water Bath Hack: If you don’t want to mess with a full water bath, place a pan of water on the rack below your cheesecake in the oven. This will still add some moisture and help prevent cracks.
• Refrigerate Fully: Don’t rush the chilling process. Cheesecake needs time to set properly in the fridge—4 hours minimum, but overnight is best.
• Crisp Bacon: Make sure your bacon is extra crispy to contrast with the creamy cheesecake. You want that perfect crunch in every bite.
• Caramel Consistency: Don’t let your caramel cool too much before pouring it over the cheesecake. You want it to be pourable but thick enough to stay on top.

15 Variations to Try

1. Maple Bacon Cheesecake: Swap out the caramel for a maple syrup glaze and you’ve got a breakfast-inspired dessert.
2. Chocolate Bacon Cheesecake: Drizzle chocolate ganache over the top instead of caramel for a decadent twist.
3. Pecan Bacon Cheesecake: Add toasted pecans to the caramel topping for extra crunch.
4. Bourbon Bacon Cheesecake: Stir a splash of bourbon into your caramel sauce for an extra layer of flavor.
5. Candied Bacon Cheesecake: Use candied bacon for a sweeter, more caramelized bacon flavor.
6. Peanut Butter Bacon Cheesecake: Mix peanut butter into the cheesecake filling and top with bacon for a sweet and salty combo.
7. Spiced Bacon Cheesecake: Add cinnamon and nutmeg to the crust for a warm, spiced flavor.
8. Smoked Bacon Cheesecake: Use smoked bacon for a unique, smoky depth of flavor.
9. Salted Caramel Bacon Cheesecake: Sprinkle flaky sea salt on top of the caramel for a salted caramel variation.
10. Apple Bacon Cheesecake: Add thin slices of cooked apples to the caramel layer for an autumn-inspired dessert.
11. Coffee Bacon Cheesecake: Infuse your caramel sauce with a shot of espresso for a rich coffee flavor.
12. Coconut Bacon Cheesecake: Add shredded coconut to the crust for a tropical twist.
13. Pumpkin Bacon Cheesecake: Mix pumpkin puree and spices into the cheesecake batter for a fall-inspired treat.
14. Toffee Bacon Cheesecake: Sprinkle crushed toffee over the top of the caramel for an extra layer of sweetness.
15. Honey Bacon Cheesecake: Drizzle honey over the cheesecake instead of caramel for a lighter, floral sweetness.

What to Serve with Bacon Caramel Cheesecake

Pair this rich and indulgent dessert with some lighter options to balance out the meal. Here are 15 ideas:

1. Fresh Berries: A side of mixed berries adds a fresh, tart contrast to the richness of the cheesecake.
2. Whipped Cream: A dollop of homemade whipped cream is always a good idea.
3. Coffee or Espresso: The bitterness of coffee pairs perfectly with the sweetness of the caramel and cheesecake.
4. Vanilla Ice Cream: Serve a scoop of ice cream alongside the cheesecake for an even more decadent dessert.
5. Fruit Compote: A warm fruit compote (think blueberries or cherries) is a great contrast to the cool cheesecake.
6. Mint Garnish: Fresh mint leaves add a pop of color and a refreshing note.
7. Apple Slices: Fresh apple slices provide a crisp, juicy contrast to the creamy cheesecake.
8. Candied Pecans: A handful of candied pecans alongside each slice adds an extra crunch.
9. Dark Chocolate Shavings: Sprinkle some dark chocolate shavings on top for a bit of bitterness.
10. Prosecco: A glass of bubbly pairs beautifully with the rich flavors.
11. Salted Pretzels: The salty crunch of pretzels complements the sweetness of the caramel.
12. Orange Segments: Fresh orange segments add a citrusy brightness to the plate.
13. Sweet Potato Fries: If you’re going for a full sweet-salty vibe, serve with crispy sweet potato fries.
14. Caramel Popcorn: Add a fun, crunchy side with some caramel popcorn.
15. Crispy Bacon Strips: Serve extra crispy bacon strips on the side for the ultimate bacon lover’s experience.

Storage Tips

• Fridge: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The caramel may firm up, but it’ll still be delicious.
• Freezer: If you want to store the cheesecake for longer, you can freeze it! Wrap the entire cheesecake or individual slices tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight.
• Reheat: To reheat, let the cheesecake come to room temperature or microwave slices for 10-15 seconds. Be cautious, though—you don’t want the caramel to melt completely.

How Much Bacon Caramel Cheesecake to Make for Family Gatherings

For family gatherings, this recipe makes an 8-inch cheesecake, which will serve around 8-12 people depending on how generous your slices are. If you’re serving a larger crowd or want leftovers, you can easily double the recipe and bake it in a 9×13-inch pan instead. Just make sure you adjust the baking time as needed (you’ll likely need an extra 10-15 minutes).

How Far in Advance Can I Make the Bacon Caramel Cheesecake?

You can make this Bacon Caramel Cheesecake up to 2 days in advance. In fact, making it a day ahead is ideal because it gives the cheesecake plenty of time to set and the flavors to meld together. Just wait to add the bacon and caramel topping until a few hours before serving so that the bacon stays crispy.

Bacon Caramel Cheesecake Recipe: The Ultimate Sweet & Savory Indulgence

Author: Aaron Brown Courses:Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Crust and Cheesecake Filling Ingredients

• 2 cups crushed cookies (use Ginger Snaps, Graham Crackers, or your favorite cookies)
• 1/4 cup unsalted butter, melted
• 3 blocks (24 oz) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup sour cream, room temperature
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1/2 cup heavy cream

Bacon Caramel Topping:

• 6 slices thick-cut bacon, cooked until crispy and chopped into bits
• 1/2 cup sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the Oven: First things first, preheat your oven to 350°F (175°C). Gotta have that heat ready to go.
   Prepare the Springform Pan: Line the bottom of an 8-inch springform pan with parchment paper. Lock the sides securely over the paper—this will make it easier to get the cheesecake out later.
   Make the Crust: In a mixing bowl, combine your crushed cookies and melted butter. Stir it up until the mixture resembles wet sand. That buttery cookie combo is gonna give your cheesecake a killer base.
   Form the Crust: Press the cookie mixture evenly into the bottom of the prepared springform pan. Make sure it’s packed down tight, especially around the edges. You want a sturdy foundation.
   Bake the Crust: Pop the crust into the oven and bake for 4-5 minutes to set it. Once done, take it out and let it cool in the fridge while you work on that creamy filling.
2. Cream the Cheese: Grab your stand mixer or hand mixer and beat the cream cheese on medium speed (about a 2-4 setting) for 2-3 minutes until it’s smooth and creamy. We don’t want any lumps here!
   Add the Sugar: Gradually add in your sugar while mixing on a higher speed. Mix until the sugar is fully incorporated, and the mixture is smooth.
   Mix in the Sour Cream: Lower that mixer speed and add the sour cream. Mix until combined. The sour cream adds some tang and richness to the cheesecake.
   Add the Eggs and Vanilla: Add your eggs one at a time, mixing on low speed after each egg until it’s fully incorporated. Add in that real vanilla extract and mix just until combined.
   Add the Cream: Slowly mix in the heavy cream, making sure everything is smooth and lump-free. This is where the cheesecake gets that silky texture.
3. Pour the Batter: Pour that cheesecake batter over the cooled crust in the springform pan.
   Water Bath (Optional): For a smoother, crack-free cheesecake, wrap the bottom of the springform pan with aluminum foil and place it in a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. This will help the cheesecake bake more evenly and stay creamy.
   Bake: Bake your cheesecake at 350°F (175°C) for 50-60 minutes. The cheesecake should be set but still a little jiggly in the center. If you’re not using a water bath, check it at 45 minutes to make sure the top isn’t browning too much.
   Cool: Turn off the oven and crack the door slightly. Let the cheesecake cool inside for about an hour—this prevents cracking. Then, refrigerate it for at least 4 hours or overnight so it can set properly.
4. Cook the Bacon: While the cheesecake is chilling, cook your thick-cut bacon in a skillet until crispy. Drain it on paper towels and chop it into small bits.
   Make the Caramel: In a medium saucepan over medium heat, melt the butter and sugar together. Stir continuously until the sugar dissolves and the mixture starts to bubble. You’re building that rich caramel flavor.
   Add Cream and Vanilla: Remove the caramel from heat and carefully stir in the heavy cream, vanilla extract, and a pinch of salt. Stir until smooth. Let it cool slightly—it should still be pourable but not too hot.
5. Top the Cheesecake: Once your cheesecake is fully chilled, pour the caramel sauce over the top. Let it drip over the sides for that extra fancy touch.
   Add the Bacon: Sprinkle those crispy bacon bits over the top of the caramel layer, making sure to cover the surface evenly.
6. Slice and Serve: Cut the cheesecake into generous slices and serve it up. That combination of creamy cheesecake, rich caramel, and crispy bacon will have everyone asking for seconds.

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