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.
Today we celebrate the hub’s birthday. That’s always fun because that means good food & of course something delicious for dessert.
Because we just celebrated my youngest’s birthday last weekend it’s been treats overload around here & I have been a baking maniac.
*A special Thank you to Torani for providing some of the ingredients for this recipe. It’s great partnerships like these that allow me to continue to bring you inspiring content!
When I met the hubs I found out that his grandmother would make him a cherry cheesecake (no-bake version) every year for his birthday. So over the years, I not only learned how to perfect her recipe, but I also have tried my hand at making new versions from time to time.
This year I really wanted to push the limits & make what I would consider a “man’s cheesecake”. Bacon, bourbon- those are things all the dudes in my life love. So of course I had to include those in this insanely delicious dessert.
Caramel Cheesecake
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I have to say, when you have never added bacon to a dessert before, it can be a little scary. Last year for bacon month I added it to an ice cream sundae.
I was worried I would ruin both the sundae & the bacon. But let me put away your doubts. This is the perfect blend of salty & sweet. Oh my heavens, it’s crazy how well these flavors blend together. You have to try it.
Be sure to check out our Bourbon Cake too!
Bourbon Caramel Cheesecake
For this cheesecake, I used bourbon caramel syrup & chocolate caramel syrup from Torani. I also used my 10″ springform pan & this roasting pan for it’s ability to hold a 10″ cake pan.
Torani was kind enough to send all of us hosting bacon month a nice supply of great Torani products to keep us going through the holiday baking season. (which will be here before we know it) I love using the syrups because I can get that great bourbon caramel flavor in the cheesecake- without adding bourbon. Which means everyone in the family can enjoy it.
Here are some commonly asked questions
What is a Springform Pan?
A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.
How to store Bacon Bourbon Caramel Cheesecake?
This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.
Where did cheesecake originate?
Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.
It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.
Ingredients for Bacon Bourbon Caramel Cheesecake
Crust
- graham cracker crumbs
- butter melted
- granulated sugar
Cheesecake
- cream cheese, room temperature
- large eggs – room temperature
- sour cream – room temperature
- butter, room temperature
- granulated sugar
- cornstarch
- bourbon caramel syrup
- lemon juice
Toppings
- Bacon- cooked to crispy- rough chopped
- Chocolate-caramel sauce
How to Make Bacon Bourbon Caramel Cheesecake
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.
Why is my filling lumpy?
The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients to the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.
Can Oreo crumbs be used for the crust?
Yes, absolutely! You may use approximately 18 Oreo cookies instead of graham crackers if you don’t want to. You can also substitute another cookie with a solid crumble for variety.
Can I use fat-free cream cheese?
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
PRO TIPS FOR THIS CHEESECAKE
- Start off with really room-temperature cream cheese. Leave it out on the counter when you are making breakfast and it should be the perfect temperature after a couple of hours, depending on the temperature of your house. If the cream cheese is too firm the batter will not be smooth.
- Don’t be alarmed if your cheesecake seems underdone after an hour of baking, it will firm up as it cools. Don’t over-bake.
- Make sure to CHILL for an adequate amount of time. One time I was too impatient and tried to serve a cheesecake before it had fully chilled. It was warm on the inside – which I can tell you – is just gross when eating. Not only that – you need it to be chilled so that it will hold together. Slicing and serving a warm cheesecake creates a huge mess because the slices just sort of fall apart and you just have a plate of goo. I always plan ahead for cheesecake and refrigerate it overnight.
Don’t miss these other cheesecake recipes!
- Best Chocolate Cheesecake
- Raspberry Cheesecake Recipe
- Strawberry Cheesecake Bars
- No-Bake Pecan Pie Cheesecake
- Christmas Cheesecake
- Patriotic Mini Cheesecakes
- Blueberry Cheesecake Bars
This cheesecake is OFF THE HOOK AMAZING! No doubt!
If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo
If you love this delicious cheesecake recipe, you’re going to love these other recipes made with bacon too. Please click each link below to find the easy, printable recipe!
Grilled Chicken & Bacon Pizza with Garlic Cream Sauce
Don’t miss these great ideas from these bloggers….
Bourbon-Bacon Slaw from Bread Booze Bacon
Steak with Bourbon Glaze & Bacon from It Is A Keeper
Avocado Bacon Grilled Cheese from A Simply Pantry
Champagne Miso Bacon from Nomageddon
Bacon S’Mores Martini from Forking Up
Elvis Trifle with Bacon from Love Bakes Good Cakes
Bacon Hot Fudge Sauce from A Dash of Sanity
Apple Pancetta Waffles with Bourbon Cider Syrup from Cooking in Stilettos
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Bacon Bourbon Caramel Cheesecake
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.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar says
oh. my. goodness!!
Maria's Space (@reesspace) says
Oh wow. Yummy
Jess says
Holy cow…this sounds amazing!
Thanks for joining Cooking and Crafting with J & J!
Sandra says
Sweet Mother of Pearl this looks good! This is so worth every calorie and I would eat it without an ounce of guilt.
Gina Kleinworth says
You are right about that Sandra – totally worth every calorie.
Jae | Dreaming of Leaving says
Idk how you do it, but hats off to another amazingly mouth-watering creation! And you know I simply must to pin this 🙂 have a great day xo
Gina Kleinworth says
Thank you so much – it was quite delicious!
Jill says
Hi there
Just stopped by to let you know that I featured this on my Saturday Spotlight post this week!
Thanks again for linking up! Hope you have a great weekend!
Jill @ Creating my way to Success
sahana says
Decadent. Thank you for sharing with us at #HomeMattersParty. We would love to have again next week.
Karen says
Never would have thought to add bacon to cheesecake but anything is better when you add bacon. Wow. Thanks for being a part of Let’s Get Real Link Up.
Amy says
I have made this on the smoker about 4 times now. It is always a huge hit and there is never even a sliver leftover. I follow the directions, but I bake it on the smoker.
So tasty. Thanks for the idea.
Theresa @DearCreatives says
Looks & sounds amazing! Thanks for sharing at the #InspirationSpotlight Pinned & sharing
Tina says
Do you buy the Bourbon Carmel sauce or make it? If you make it may I please have the recipe?
Gina Kleinworth says
I used the bourbon caramel sauce from Torani that you see in the photos. There is a link in the post that will take you to where you can easily buy it. I have also found it in some of my local stores.
Jess says
Tastes delicious, but made WAY to much, exploded over my panjes
Debbie Vinge says
I couldn’t find just bourbon, caramel syrup. But I did find bourbon maple caramel pecan syrup! It was beyond amazing!!! I’ve never make a water bath cheesecake before. You made me a believer!!! This is my new favorite recipe!!!! Thank you!
Kristi says
When do you take the sides off of the springform pan ? After called to room temp ? Or before serving ? Also, do you prefer a certain brand of bacon approximately how many slices?
Gina Kleinworth says
I would wait to remove the pan until you are ready to serve. We use bacon that we get from a local ranch down the road. Feel free to pick your favorite. I think we used maybe 4-5 slices of bacon – leftovers from breakfast if I recall. (this recipe was written in 2016 – so my memory isn’t so great) But really – go with the amount YOU prefer. The quantity will depend on the thickness and quality as to how much you get when it is chopped – so it is hard to be precise.
Amber says
Can we get recipes for the bourbon caramel syrup? And the chocolate-caramel sauce?
Gina Kleinworth says
As you can see from the photos – those are both Torani products. I have not created recipes for homemade versions of those ingredients.
Brandi says
Great recipe! I don’t use chocolate on mine though. I made a dark caramel sauce and some caramel bourbon sugar glass and stuck those in the top. I just put a little pile of bacon on each slice and then people can take it off if they don’t like it.
Gina Kleinworth says
That sounds INCREDIBLE! Thank you for sharing your twist, I know others will want to give that a try.