Ingredients
For the crust:
• 6 strips thick-cut bacon, cooked until crisp and finely crushed (about ¾ cup)
• ½ cup graham cracker crumbs
• 3 tbsp melted butter or coconut oil
• 1 tbsp brown sugar
For the filling:
• 24 oz cream cheese, softened (3 blocks)
• ¾ cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• ¼ cup sour cream or Greek yogurt
• 2 tbsp bourbon (optional, for depth)
For the caramel swirl & topping:
• ½ cup store-bought or homemade salted caramel sauce (plus extra for serving)
• 1 tbsp bourbon (if using)
• 2 tbsp heavy cream (to thin sauce)
• 2 tbsp chopped candied bacon (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil.
- Make the crust: Mix crushed bacon, graham crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake 8 minutes. Cool slightly.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Beat in vanilla, sour cream, and bourbon (if using) until silky.
- Pour over crust.
- Make the swirl: Warm caramel sauce with bourbon and cream until pourable. Drizzle over cheesecake. Use a knife to gently swirl into the batter—don’t overmix!
- Bake 50–60 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door open, and let cool inside for 1 hour. Remove and chill 4+ hours (or overnight).
- Before serving: Drizzle with extra warm caramel and sprinkle with candied bacon.
✨ Serve chilled—the ultimate indulgence for special occasions!
💡 Make ahead: Assemble up to 2 days in advance. Store covered in the fridge.
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 1 hr , Total Time : 6 hrs (includes chilling) , Servings : 10 slices , Calories : 420 , Net Carbs: 32g , Fats: 28g , Protein: 8g