This Caramel Cheesecake is unapologetically bold — salty bacon, warm bourbon caramel, and a silky, no-fail filling that makes guests whisper “wow” between bites. If you love dramatic flavors and easy-to-follow baking that actually delivers, you’re in the right place.
Brief introduction to the recipe
Looking for a showstopper? This Bacon Bourbon Caramel Cheesecake takes the classic dessert and cranks it up to eleven. It’s part Easy Cheesecake Recipes family (yes, really simple to follow) but tastes gourmet. Think crunchy graham crust, rich bourbon-flavored caramel folded into a smooth cheesecake base, and a final crown of crispy bacon and chocolate-caramel drizzle. Sounds wild? It works — trust me.
Why you’ll love this recipe
Why love it? Because it hits sweet, salty, and a touch of boozy all at once. The bacon brings savory crunch (that’s the whole Savoury Cake vibe), the caramel brings silky sweetness, and the cheesecake itself? Luxuriously creamy without being fussy. Plus: this recipe plays well with a crowd and makes the kind of dessert people will remember. Want to Eat Dessert and feel fancy? This is your ticket.
The story behind the recipe
I made this for the hub’s birthday — and let me tell you, when you give a man bacon and bourbon, you get immediate devotion. His grandma used to make a cherry no-bake cheesecake for birthdays, and that nostalgic tradition gave me the green light to experiment. After a couple of trial runs (and yes, a few ruined pans), I landed on the perfect combo: bourbon caramel flavor without necessarily pouring a bottle into the batter — thanks to a flavored syrup trick that keeps this accessible to the whole fam. Torani kindly sent some syrups for testing, and they do add a lovely depth — but you can use real bourbon if you prefer.
Ingredients breakdown (with short blurbs)
Crust
- Graham cracker crumbs — the nutty, honeyed base that gives structure.
- Melted butter — binds the crumbs so slices hold.
- Granulated sugar — a touch of sweet to balance the savory bacon.
Cheesecake filling
- Cream cheese, room temperature — the heart of the dessert. Room temp is critical.
- Large eggs, room temperature — for structure and silkiness.
- Sour cream, room temperature — keeps the filling tangy and light.
- Butter, room temperature — extra richness.
- Granulated sugar — classic sweetness.
- Cornstarch — stabilizer for a smoother bake.
- Bourbon caramel syrup — the flavor star (use syrup or real bourbon).
- Lemon juice — tiny brightener to cut the richness.
Toppings
- Crispy bacon, roughly chopped — for crunch and savory contrast. This is where Bacon Dessert Recipes get real.
- Chocolate-caramel sauce — for drizzle and that dessert-glam finish.
Step-by-step — How to make Bacon Bourbon Caramel Cheesecake
Follow this and you’ll nail it. I promise.
- Make the crust. Grind graham crackers to fine crumbs in a food processor. Add sugar, pulse, then drizzle in melted butter until crumbs feel like wet sand. Press into the bottom (and slightly up the sides) of a 10″ springform pan. Freeze to set while you prep filling.
- Prep the pan. Wrap two layers of foil around the outside of the springform pan (bottom and sides) to waterproof it for the water bath. Spray if not non-stick.
- Heat oven. Preheat to 300°F (150°C). Set a large roasting pan aside for the water bath.
- Make the filling. Using a mixer with a paddle attachment, beat room-temp cream cheese and butter until very smooth. Add eggs one at a time, mixing until blended. Beat in sour cream. Add sugar, cornstarch, bourbon caramel syrup (or bourbon + caramel), and lemon juice. Beat until very smooth — no lumps. Pro tip: If you see lumps, stop and scrape bowl; lumps usually come from cold cream cheese. Don’t overmix once eggs are in — that adds air and can cause cracking.
- Assemble. Pour filling into chilled crust. Place the wrapped pan into the roasting pan and carefully add hot water to come halfway up the sides of the springform.
- Bake low and slow. Bake 2–2.5 hours. I did 2 hours, then added convection for the last 30 minutes for a tiny extra browning. The cheesecake should be lightly browned and still slightly wobbly in the center.
- Cool correctly. Remove from water bath and foil. Cool to room temp on a rack, then refrigerate overnight (yes — overnight).
- Finish with flair. When ready to serve, top with chopped crispy bacon and drizzle with chocolate-caramel sauce.
Pro tips for perfect results
- Start with real room-temperature ingredients. Cold cream cheese = lumpy filling. Don’t skip this.
- Water bath is your best friend. It prevents cracks and gives even baking.
- Don’t over-bake. The center should jiggle a bit — it firms as it chills. Over-baked cheesecake is dry cheesecake.
- Chill overnight. Seriously — chill long enough so your slices hold together. No one wants a gooey mess.
- Use sturdy bacon and crisp it well. Chewy bacon ruins texture; crispy bacon adds crunch and contrast.
- Want the bourbon flavor without the booze? Use a high-quality bourbon caramel syrup. Torani or similar syrups work well for family-friendly versions.
Bold tip: Always test with a toothpick near the center — if it comes out wet battery, give it more time but check every 10 minutes.
Variations to try
- Oreo crust: Swap graham for 18 crushed Oreo cookies (no filling). Great with extra chocolate drizzle.
- Bourbon-forward: Replace syrup with 2–3 tbsp real bourbon for adults-only. Reduce other liquids slightly.
- Maple twist: Fold a tablespoon or two of maple syrup into the filling for autumn vibes.
- Mini cheesecakes: Use muffin tins with liners and shorten bake time. Great for parties.
- Less sweet: Reduce the caramel drizzle and use smoked bacon for a sharper savory kick — might satisfy those calling it a Healthy Dessert (LOL — kind of).
Best ways to serve
Serve chilled with a drizzle and bacon on top. Pair with strong coffee or a neat bourbon for adults. For brunch, slice thin and offer small portions — the richness goes far. Want to impress? Serve on a wooden board with fresh berries and a ramekin of warm caramel sauce for drizzling. People will snap pics and then devour the slices.
Quick tips for storage and leftovers
- Refrigerator: Keeps up to 5 days in an airtight container.
- Freezer: Freeze wrapped tightly for up to 6 months. Thaw overnight in the fridge.
- Serving leftovers: Let slices sit at room temp 10–15 minutes before serving for the best texture.
FAQs
What is a springform pan and why use one?
springform pan has removable sides — perfect for cheesecakes because you can release the sides without inverting the cake. This helps keep the top pristine when you remove the ring.
Why is my filling lumpy?
Lumpy filling = cold cream cheese. Always use room-temperature cream cheese and beat until smooth BEFORE adding other ingredients.
Can I use Oreo crumbs for the crust?
Yes! Swap for about 18 Oreo cookies if you prefer a chocolate base.
Can I use fat-free cream cheese?
IMO, skip it. Fat-free versions don’t give the texture cheesecakes need. Use full-fat for best results.
Why do the ingredients need to be room temperature?
Room-temp dairy creates a smooth emulsion, prevents lumps, and traps air properly so your baked good becomes fluffy and even.
Can kids eat this if I use bourbon?
If you use real bourbon, the dessert will contain alcohol (much of it cooks off, but not all). For kids or for an alcohol-free version, use a bourbon caramel syrup to mimic the flavor safely.
Nutrition & “Healthy Dessert” talk (short)
Let’s be real: this is not a diet food. But small tweaks — smaller slices, lighter toppings, or swapping to lower-sugar syrups — can make it feel less indulgent. If you’re hunting for a true Healthy Dessert, try serving very small slices alongside a fruit salad to balance richness.
Final thoughts wrap-up
This Bacon Bourbon Caramel Cheesecake sits proudly in the intersection of decadent and daring. It’s part Bacon Dessert Recipes club and absolutely belongs in your rotation of Easy Cheesecake Recipes that impress without stress. Whether you make it for a birthday (hub approved) or a weekend treat, it’s a dessert that gets people talking — and digging in. So, ready to bacon-up your next dessert and wow the crowd?
One last tip: plan ahead. Cheesecake is not a last-minute improv. Chill overnight, slice neatly with a hot knife, and savor every bite. Oh — and don’t forget to stash an extra slice for yourself. You earned it.
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Easy Cheesecake Recipes: No-Fail Bacon Bourbon Caramel Cheesecake
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
A creamy bourbon-caramel cheesecake crowned with crisp bacon and a chocolate-caramel drizzle. Rich, impressive, and surprisingly straightforward to make.
Ingredients
For the crust
- 1½ cups graham cracker crumbs (about 9–10 full-sheet graham crackers, crushed)
- 6 tablespoons butter, melted
- ⅓ cup granulated sugar
For the cheesecake filling
- 32 ounces cream cheese, at room temperature (4 × 8-oz packages)
- 5 large eggs, at room temperature
- 2 cups sour cream, at room temperature
- 8 tablespoons (1 stick) butter, softened to room temperature
- 1½ cups granulated sugar
- 2 tablespoons cornstarch
- 3 teaspoons bourbon-caramel syrup (or use real bourbon + caramel, see notes)
- 1 teaspoon lemon juice
Toppings
- Crispy cooked bacon, roughly chopped
- Chocolate-caramel sauce, for drizzling
Instructions
1. Make the crust
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Pulse the graham crackers in a food processor or blender until they become fine crumbs.
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Add the sugar and pulse briefly to combine.
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Pour in the melted butter and pulse until the crumbs are evenly moistened and hold together when pinched.
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Press the mixture firmly into the bottom (and slightly up the sides) of a 10-inch springform pan.
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Put the pan in the freezer while you prepare the filling so the crust firms up.
2. Prepare the pan and oven
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Wrap the outside of the springform pan with two layers of heavy-duty foil, covering the bottom and sides completely (this prevents water from seeping in during a water bath).
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If your pan isn’t nonstick, spray the inside lightly with cooking spray.
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Preheat your oven to 300°F (150°C).
3. Make the filling
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In a stand mixer fitted with the paddle (or using an electric hand mixer), beat the room-temperature cream cheese and softened butter together until the mixture is smooth and free of lumps.
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Add the eggs one at a time, mixing just until each is incorporated. Avoid whipping in too much air.
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Beat in the sour cream until blended.
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Add the sugar, cornstarch, bourbon-caramel syrup, and lemon juice. Mix until the batter is silky and completely smooth.
4. Bake in a water bath
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Pour the filling over the chilled crust, smoothing the top.
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Place the foil-wrapped springform into a large roasting pan. Carefully pour boiling water into the roasting pan so it comes about halfway up the outside of the cheesecake pan (this gentle steam helps prevent cracks).
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Bake at 300°F for about 2 to 2½ hours. The top should be lightly golden and the center still slightly jiggly — it will finish setting as it cools. (If you like, you can switch to convection for the final 20–30 minutes for a touch more color, but it’s optional.)
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Turn off the oven, crack the door, and let the cheesecake sit in the oven for 30 minutes to cool slowly (this helps avoid sudden temperature shocks).
5. Chill and finish
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Remove the pan from the water bath, unwrap the foil, and place it on a cooling rack until it reaches room temperature.
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Cover the cake and refrigerate overnight (or at least 6–8 hours) to fully set.
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Just before serving, scatter the chopped crispy bacon over the top and drizzle with chocolate-caramel sauce.
Notes
- Room temperature matters. Cold cream cheese or eggs can make the batter lumpy — bring dairy and eggs to room temp before starting.
- Don’t overmix once eggs are added; too much air causes cracks.
- For a booze-free version, use a high-quality bourbon-flavored caramel syrup in place of real bourbon. If you choose real bourbon, a few tablespoons folded in will give an adult kick.
- Make sure the bacon is well crisped — it should add crunch, not chewiness.
- Slices chill best if you run a hot knife under warm water and wipe it between cuts for clean edges.
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