Bacon Bourbon Caramel Cheesecake

• Meat

  • 1 Bacon- cooked to crispy, cooked & chopped

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 3 tsp Bourbon caramel syrup
  • 1 Chocolate-caramel sauce
  • 1 tsp Lemon juice

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 3/4 cup Granulated sugar

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 14 tbsp Butter
  • 4 (8 oz pkgs Cream cheese
  • 2 cups Sour cream

Found on kleinworthco.com

Description

Ingredients

• 1-1/2 cups graham cracker crumbs (9-10 full-sheet graham crackers)
• 6 Tablespoons butter, melted
• ⅓ cup granulated sugar
• 4 (8 oz) pkgs cream cheese, room temperature
• 5 large eggs, room temperature
• 2 cups sour cream, room temperature
• 8 tbsp (1 stick) butter, room temperature
• 1½ cups granulated sugar
• 2 tbsp cornstarch
• 3 tsp bourbon caramel syrup
• 1 tsp lemon juice
• Bacon- cooked to crispy- cooked & chopped
• Chocolate-caramel sauce

Directions

• 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 arent 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