Bacon Bourbon Caramel Cheesecake

Bacon Bourbon Caramel Cheesecake
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Bourbon caramel cheesecake topped with crispy bacon & drizzled with chocolate-caramel.

Crust
1-1/2 cups graham cracker crumbs (9-10 full-sheet graham crackers)
6 Tablespoons butter, melted
⅓ cup granulated sugar


Cheesecake
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


Toppings
Bacon- cooked to crispy- cooked & chopped
Chocolate-caramel sauce

Crust
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


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 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