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A chocolate-cookie crust supports caramel cheesecake with cooked bacon. Ganache and a separate bacon portion are added after chilling.
Ingredients and measurements
- 1 1/2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened; 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 3/4 cup prepared caramel sauce; 1/2 cup cooked bacon, finely crumbled
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
- 1/4 cup cooked bacon, crumbled; Sea salt, to taste (optional)
Preparation and cooking
- Stage 1
Heat oven to 325°F. Mix cookie crumbs and butter and press into a 9-inch springform on a rimmed tray. Beat cream cheese and sugar smooth, then sour cream and eggs gently.
- Stage 2
Fold in caramel and the half cup cooked bacon. Pour into the crust and bake, starting checks around forty-five minutes and allowing longer until the center reaches 160°F with a slight wobble.
- Stage 3
Cool gradually and refrigerate within two hours. Chill at least four hours before topping.
- Stage 4
Pour steaming cream over chopped chocolate, rest briefly and stir smooth. Spread over the chilled cake and add the separate quarter cup bacon and optional salt. Refrigerate.
Half a cup goes into filling and a quarter cup finishes the ganache. Both portions must be fully cooked first.
How is bacon divided?
Gentle mixing limits trapped air and helps the filling bake more evenly.
Why avoid beating after eggs?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How is bacon divided?
Half a cup goes into filling and a quarter cup finishes the ganache. Both portions must be fully cooked first.
- Why avoid beating after eggs?
Gentle mixing limits trapped air and helps the filling bake more evenly.