Caramel Bacon Cheesecake with Chocolate Ganache (Print-Friendly Version)
A chocolate-cookie crust supports caramel cheesecake with cooked bacon. Ganache and a separate bacon portion are added after chilling.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 1/2 cups chocolate cookie crumbs
02 - 5 tablespoons unsalted butter, melted
03 - 24 ounces cream cheese, softened
04 - 1 cup granulated sugar
05 - 3 large eggs
06 - 1 cup sour cream
07 - 3/4 cup prepared caramel sauce
08 - 1/2 cup cooked bacon, finely crumbled
09 - 1/2 cup heavy cream
10 - 4 ounces semisweet chocolate, chopped
11 - 1/4 cup cooked bacon, crumbled
12 - Sea salt, to taste (optional)
# How to Make It:
01 - 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.
02 - 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.
03 - Cool gradually and refrigerate within two hours. Chill at least four hours before topping.
04 - 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.
# Extra Suggestions:
01 - Half a cup goes into filling and a quarter cup finishes the ganache. Both portions must be fully cooked first.
02 - Gentle mixing limits trapped air and helps the filling bake more evenly.