Bacon-Wrapped Smokies with Brown Sugar and Butter
Sweet and savory bacon-wrapped smokies glazed with brown sugar and butter — easy appetizer perfect f...
435
total time
12
servings
570 kcal
calories
Introduction: Why Bacon Bourbon Caramel Cheesecake Works
This Bacon Bourbon Caramel Cheesecake is a bold, crowd-pleasing dessert that marries sweet, salty, smoky, and boozy elements into one luxurious slice. Cheesecake by itself is a creamy, tangy canvas — a silky blend of cream cheese, eggs, and sugar that benefits from a solid crust and harmonious toppings. Adding bourbon introduces warm, oak-forward notes and a subtle heat that elevates the filling without overpowering it. The bacon contributes a crunchy, smoky counterpoint and umami richness; when candied and combined with a sticky bourbon caramel, the result is a sophisticated interplay between textures and flavors. This dessert works exceptionally well for holiday gatherings, celebratory dinners, or anytime you want to impress guests with a comfort-forward yet refined sweet. It sits at the intersection of classic American flavors and contemporary dessert trends, where smoked or savory accents complement traditional pastries. In this article you’ll find a complete guide: ingredient notes and substitutions, a step-by-step method for the crust and filling, instructions for making a glossy bacon bourbon caramel sauce, assembly and plating ideas, serving and pairing suggestions, storage guidance, and troubleshooting tips to ensure a crack-free, perfectly baked cheesecake every time. We’ll also cover how to candy bacon for texture, balance the bourbon intensity, and manage timing — since cheesecake benefits from patience. Whether you’re a confident home baker or trying this style of cheesecake for the first time, follow these techniques to lock in creaminess, avoid curdling, and produce a visually stunning centerpiece. Expect a dessert that slices cleanly, delivers layers of complementary flavors, and keeps well when stored properly. Read on for ingredient specifics and a clear, tested approach that will help you achieve salon-worthy results at home.
Gathering Ingredients (What to buy and why it matters)
Before you begin, assemble high-quality ingredients — they directly influence texture and flavor in cheesecake. For the crust, choose full-flavored graham crackers or digestive biscuits; their sweetness and crumb structure provide the base. Use unsalted butter so you can control saltiness; salted butter can make the crust too salty when combined with candied bacon. For the filling, use full-fat cream cheese (blocks, not the whipped tub variety) because low-fat or whipped versions contain stabilizers and excess moisture that alter texture. Room-temperature cream cheese blends to a smoother batter and reduces aeration, which helps prevent cracking. Use large eggs at room temperature; cold eggs shock the batter and increase the risk of lumps. Heavy cream or sour cream adds silkiness and a slight tang; choose based on how tangy you want the final product to be. For sugar, granulated white sugar is standard in the filling, while a small amount of brown sugar in the crust can deepen flavor. For the bourbon element, select a mid-priced bourbon you enjoy sipping — its flavor is prominent once reduced in caramel. Avoid flavored or cheap bourbon with harsh off-notes. For the bacon, thick-cut yields meaty bites and holds up to candying; opt for center-cut for even crispness. Use high-quality sea salt for finishing to balance sweetness. For the caramel, granulated sugar, light corn syrup (optional to reduce crystalization), unsalted butter, heavy cream, and a splash of bourbon will create a glossy sauce. Finally, gather equipment: a 9-inch springform pan, electric mixer (stand or hand), mixing bowls, spatula, a roasting pan for the water bath, candy thermometer for the caramel (optional but helpful), and a wire rack. Organization is key: have your ingredients measured and at correct temperatures before you start. This mise en place reduces mixing time, prevents over-beating, and helps you follow the bake schedule precisely. When shopping, pay attention to labels: look for real cream cheese, heavy cream with higher fat content, and thick-cut bacon for the best balance between sweet and savory. With these components in place, you’ll be ready to build texture — a buttery, compact crust, a dense yet light filling, and a sticky caramel that binds the bacon garnish into an unforgettable finish.
The Crust: Technique and Variations
A successful cheesecake starts with a sturdy crust that complements the creamy filling without becoming soggy. The classic graham cracker crust is made from finely crushed crackers mixed with melted butter and a touch of sugar, then pressed firmly into the bottom (and optionally up the sides) of a springform pan. For the graham crumbs, pulse whole crackers in a food processor until you have fine crumbs; avoid over-processing into dust. Adding a small proportion of finely chopped toasted nuts—such as pecans or walnuts—can introduce texture and a toasty note that pairs beautifully with bacon. Press the mixture evenly into the base of a 9-inch springform pan using the bottom of a measuring cup; compacting tightly avoids gaps that cause the filling to crack as it bakes. Blind-baking the crust for 8–10 minutes at 350°F (175°C) before adding the filling sets the butter and prevents sogginess. If you prefer a spiced crust, fold in 1 teaspoon of cinnamon or a quarter teaspoon of ground ginger to echo the caramel and bacon flavors. For a gluten-free option, use gluten-free cookie crumbs or almond meal; reduce the butter slightly because almond meal releases oils. For a firmer crust that can be sliced with the cheesecake, press crumbs up the sides about 1 to 1.25 inches; this frames each slice and adds an attractive edge. Avoid pressing crumbs too high up the side because the filling rises minimally and can crack near the top. If using an oat or digestive biscuit crust, increase the butter by 1 to 2 tablespoons for cohesion. After blind baking, allow the crust to cool slightly before pouring in the filling; warm crust with cold filling can cause condensation and soften the base. A well-made crust should provide a balance: buttery and slightly crunchy but not overly sweet, serving as a counterpoint to the rich, tangy filling and the sticky caramel topping.
Filling & Baking: Step-by-step cooking process
The filling is the heart of the cheesecake: smooth, dense, and delicately flavored with bourbon and a hint of vanilla. Start with room-temperature ingredients — cream cheese and eggs should be softened to avoid lumps and overmixing. Use a stand mixer with a paddle attachment or a hand mixer at low speed. Begin by beating the cream cheese on low until smooth, scraping down the bowl frequently. Add granulated sugar gradually and mix until silky; avoid whipping in too much air, which causes the cheesecake to puff and then crack as it cools. Add a mixture of heavy cream or sour cream and vanilla, then incorporate eggs one at a time, mixing only until each egg is combined. For the bourbon, fold in one to two tablespoons depending on desired boozy intensity. Remember that the caramel layer and the sauce will also carry bourbon flavor, so balance accordingly. Once your batter is homogenous, pour it over the pre-baked crust. To minimize cracks and ensure even baking, place the springform pan inside a larger roasting pan and pour hot water into the outer pan to create a bain-marie (water bath). The steam from the water bath moderates oven temperature and provides a moist environment. Bake at a moderate temperature — typically 300°F (150°C) to 325°F (160°C) — until the edges are set but the center still slightly jiggles when the pan is gently shaken; this may take 50–70 minutes depending on oven and pan size. Avoid opening the oven frequently. When done, turn off the oven and leave the cheesecake inside with the door cracked for about an hour; this gradual cool-down reduces the risk of cracking. Then remove from the oven, run a thin knife around the edge to separate the cheesecake from the pan rim (this prevents the cake from sticking to the cooling rim and cracking), and cool completely on a rack before refrigerating for at least 6 hours, preferably overnight. Chilling allows the filling to firm up and the flavors to meld. The water bath technique and careful mixing are critical here: they produce a dense yet creamy texture with minimal air pockets and a surface that is smooth and unmarred. Once chilled, the cake is ready for the bacon bourbon caramel and final embellishments.
Bacon Bourbon Caramel Sauce: Candying bacon and making the sauce
The bacon bourbon caramel is a show-stopping element that brings sweetness, smoke, crunch, and an alcoholic warmth to the cheesecake. Begin by candying the bacon: lay thick-cut bacon strips on a wire rack set over a rimmed baking sheet. Brush or sprinkle each strip with a light coating of brown sugar and a pinch of black pepper. Roast at 400°F (200°C) for 12–18 minutes, turning once, until the bacon is glossy, sticky, and slightly crisp at the edges. Watch carefully near the end because sugar can quickly go from caramelized to burnt. Remove and drain the candied bacon on paper towels, then chop it into bite-sized pieces for sprinkling and folding into the caramel. For the bourbon caramel sauce, use a heavy-bottomed saucepan to melt 1 cup of granulated sugar over medium heat, stirring gently until it liquefies and turns amber — do not walk away, as color can change rapidly. Optional: add 1 tablespoon light corn syrup to help prevent crystallization. Once amber, remove the pan from heat and carefully whisk in 6 tablespoons unsalted butter in small pieces; the mixture will bubble vigorously. Then slowly stream in 1/2 cup heavy cream while whisking continuously until the sauce is smooth and glossy. Allow the caramel to cool for a couple of minutes, then stir in 2 to 3 tablespoons of bourbon and a pinch of salt; taste and adjust bourbon amount — the alcohol will mellow as it sits. Fold in about half of the chopped candied bacon into the warm caramel to infuse texture. Let the sauce cool to a pourable but slightly thickened consistency before using it on the chilled cheesecake; hot caramel will melt and run off the chilled surface too quickly, while overly cold caramel will be too stiff. Reserve a few bacon pieces for final garnish. The combination of sweet, smoky candied bacon and warm bourbon caramel creates layered flavors: immediate sweetness, followed by savory bacon notes, finishing with oak and vanilla from the bourbon. This sauce can be refrigerated in a sealed jar for up to a week and gently reheated before serving.
Final Assembly & Presentation
Assembling the burger of flavors—crust, filling, and bacon bourbon caramel—requires care for both taste and aesthetics. Remove the chilled cheesecake from the refrigerator and release the springform ring. If the sides look rough, trim the top edge slightly with a warm offset spatula or a warmed knife for a clean rim. Pour or spoon a generous layer of cooled but pourable bacon bourbon caramel over the center, letting it gently spread toward the edges. Use a small offset spatula to create an even layer, leaving a narrow margin of exposed cheesecake for visual contrast. Scatter the reserved candied bacon pieces across the top, concentrating a small pile at the center for height and balance with a few flat pieces near the edge for interest. For extra visual drama, drizzle a thin thread of additional caramel in a decorative spiral and finish with a light flake of sea salt to offset the sweetness. Consider adding microherbs like a small sprig of thyme or a few toasted pecan halves for texture and color contrast. When slicing, use a sharp chef’s knife dipped in hot water and wiped dry before each cut — this keeps slices neat and prevents dragging sticky caramel between slices. Warm the blade briefly for clean edges: dip in hot water, dry, then cut; repeat between slices for best results. Serve slices on chilled plates to help maintain structure, and offer extra warmed caramel sauce alongside for those who prefer an even gooier mouthfeel. For plating, a small smear of caramel on the plate and a few extra bacon crumbs can elevate each portion. Presentation matters: the glossy caramel, the crystalline salt, and the crunchy bacon speak to texture and indulgence. Whether it’s a holiday centerpiece or a weekend indulgence, this cheesecake benefits from thoughtful plating and a few finishing touches to highlight its sweet-salty complexity.
Serving, Pairing, and Slicing Tips
Serve this cheesecake chilled but not ice-cold; remove it from the refrigerator about 10–15 minutes before serving to allow the aroma of bourbon to become more pronounced and the textures to settle. Slices should be firm enough to hold shape yet soft enough to yield to a fork. For beverage pairings, consider a medium-bodied bourbon or rye to echo the dessert’s boozy notes; a small pour served alongside will harmonize without overwhelming. For wine pairings, try a late-harvest Riesling for a fruity counterpoint or a tawny port for nutty caramel affinity. Coffee or espresso with a touch of cream also partners well, as the bitterness cuts through sweetness. Slicing tips: use a long, sharp knife and run it under hot water, dry with a towel, then slice in one confident motion; wipe the blade between each cut. If the caramel is particularly sticky, chill the cheesecake slightly longer for firmer slices; conversely, if you prefer the caramel to flow, let the cake sit a little longer at room temperature. Offer small ramekins of warmed caramel sauce at the table for extra drizzle, and serve with a light accompaniment like whipped cream or crème fraîche to balance richness. For portion control, rich desserts often benefit from modest slices; a 1-inch wide slice on a standard 9-inch cheesecake yields 12 servings. Garnishing options for variety include toasted pecans, a light dusting of flaky sea salt, or a few microgreens for color. If presenting for guests, pre-slice just before serving to ensure the best texture; pre-sliced chilled cake can dry slightly at the edges over time. Finally, communicate the bold flavor profile: guests should expect sweet, smoky, and boozy elements combined in each bite, so those sensitive to alcohol or strongly savory-sweet contrasts will appreciate a heads-up.
Storage, Make-Ahead, and Reheating
Cheesecake is one of the most forgiving desserts to make ahead. After baking and chilling, it can be left in the refrigerator, covered tightly with plastic wrap or stored in an airtight container, for up to five days. For longer storage, freeze the cheesecake (whole or in slices) wrapped tightly in plastic wrap and then in aluminum foil or a freezer-safe container; frozen cheesecake keeps well for up to three months. When freezing slices, place parchment between slices to prevent sticking. Thaw frozen cheesecake overnight in the refrigerator for best texture. The bacon bourbon caramel sauce can be stored separately in a sealed jar in the refrigerator for up to one week; gently rewarm it on the stove over low heat or in short bursts in the microwave, stirring frequently until pourable. If the candied bacon softens in the refrigerator, re-crisp it briefly in a 350°F (175°C) oven on a wire rack for 5–7 minutes, watching carefully to avoid burning the sugar. For make-ahead logistics: bake and chill the cheesecake up to 48 hours before serving, and prepare the caramel and candy the bacon the day before, storing them separately. Assemble the cake the morning of the event for maximum visual appeal. Avoid drizzling warm caramel on a hot cheesecake; instead, ensure the cake is fully chilled so the caramel sets into an attractive glossy layer rather than melting away. When transporting, keep the cheesecake level and chilled in a cooler with ice packs. If serving outdoors in warm weather, keep dessert in a shaded, cool spot and consider smaller plates to reduce time at room temperature. With these storage and reheating strategies, you can plan ahead without sacrificing texture or flavor.
Troubleshooting and Frequently Asked Questions
Even experienced bakers encounter common cheesecake issues. Here are solutions to frequent problems and answers to typical questions. Why did my cheesecake crack? Cracks usually result from overmixing (incorporating too much air), baking at too high a temperature, or abrupt temperature changes. To avoid cracks, mix on low speed, bake in a water bath, and cool gradually with the oven door cracked before removing. If small cracks appear, conceal them with caramel and candied bacon — the topping makes them nearly invisible. Why is my cheesecake grainy? Graininess often comes from overcooked eggs or cold ingredients. Ensure eggs are at room temperature and mix just until combined. Why is the center jiggly after baking? A slight jiggle is normal; the center finishes setting as it cools. If the center is very liquid, the cake may be underbaked — give it more time in the water bath but watch closely to avoid overbrowning. How can I reduce sweetness or bourbon intensity? To tone down sweetness, use slightly less caramel or offer it on the side. To reduce bourbon flavor, decrease the bourbon in the filling but retain enough in the caramel for aromatic complexity. Can I omit bacon for a vegetarian version? Yes — omit the bacon and consider adding toasted pecans or candied walnuts for texture and a similar toasted flavor. How should I slice perfect pieces? Chill the cake thoroughly, use a hot, dry knife wiped between cuts, and take confident strokes. Is a water bath necessary? While not strictly required, a water bath produces a creamier texture and fewer cracks; use it if you want the most reliable, professional result. What about altitude and oven variability? At high altitude, reduce baking time slightly and monitor doneness closely. Oven hot spots can be managed by rotating the pan halfway through baking and using an oven thermometer to ensure correct temperature. Finally, plating and portioning are as important as technical fixes: finish slices with a light sprinkle of flaky sea salt, extra candied bacon, and a small drizzle of warmed caramel. With these tips, you can anticipate and correct problems, ensuring a silky, visually appealing Bacon Bourbon Caramel Cheesecake every time.
Bacon Bourbon Caramel Cheesecake
Decadent bacon bourbon caramel cheesecake with a buttery crust, silky filling, and sticky bourbon caramel. Step-by-step recipe, tips, and storage advice.
total time
435
servings
12
calories
570 kcal
ingredients
- - 2 cups graham cracker crumbs 🍪
- - 1/2 cup unsalted butter, melted 🧈
- - 6 slices bacon, cooked and chopped 🥓
- - 4 packages (8 oz each) cream cheese, softened 🧀
- - 1 cup granulated sugar 🍚
- - 1 teaspoon vanilla extract 🍦
- - 4 large eggs 🥚
- - 1/2 cup bourbon whiskey 🥃
- - 1 cup caramel sauce 🍯
- - Whipped cream for topping (optional) 🍰
instructions
- 1. Preheat your oven to 325°F (163°C).
- 2. In a medium bowl, combine graham cracker crumbs and melted butter until well mixed.
- 3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- 4. Bake the crust for 10 minutes, then remove and let cool.
- 5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 6. Gradually add sugar and vanilla extract, continuing to mix until combined.
- 7. Add eggs one at a time, beating well after each addition.
- 8. Stir in bourbon until fully incorporated.
- 9. Fold in the chopped cooked bacon gently.
- 10. Pour the cheesecake batter over the cooled crust evenly.
- 11. Bake for 55-65 minutes or until the center is almost set but still slightly jiggly.
- 12. Remove from oven and set aside to cool for 10 minutes.
- 13. While still slightly warm, drizzle the caramel sauce over the cheesecake.
- 14. Refrigerate the cheesecake for at least 4 hours or overnight for best results.
- 15. Before serving, optionally top with whipped cream and additional bacon pieces for garnish.
- 16. Slice, serve, and enjoy your rich Bacon Bourbon Caramel Cheesecake!
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