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.

No-Fail Bacon Bourbon Caramel Cheesecake

Description

A creamy bourbon-caramel cheesecake crowned with crisp bacon and a chocolate-caramel drizzle. Rich, impressive, and surprisingly straightforward to make.

Ingredients

Scale

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

Pulse the graham crackers in a food processor or blender until they become fine crumbs.
Add the sugar and pulse briefly to combine.
Pour in the melted butter and pulse until the crumbs are evenly moistened and hold together when pinched.
Press the mixture firmly into the bottom (and slightly up the sides) of a 10-inch springform pan.
Put the pan in the freezer while you prepare the filling so the crust firms up.

2. Prepare the pan and oven

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).
If your pan isn’t nonstick, spray the inside lightly with cooking spray.
Preheat your oven to 300°F (150°C).

3. Make the filling

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.
Add the eggs one at a time, mixing just until each is incorporated. Avoid whipping in too much air.
Beat in the sour cream until blended.
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

Pour the filling over the chilled crust, smoothing the top.
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).
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.)
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

Remove the pan from the water bath, unwrap the foil, and place it on a cooling rack until it reaches room temperature.
Cover the cake and refrigerate overnight (or at least 6–8 hours) to fully set.
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.