Bacon cheesecake is fleeting.
This is a recipe for a bacon cheesecake. If you like bacon, and you like cheesecake, you’re welcome…
This recipe is a combination of 2 different recipes with elements coming from the Bacon Goddess and other elements coming from the Baby Screamin its Head Off in the Middle of the Night and Ruinin my Life Pie, which is also posted on my blog.
This was created for a Friday afternoon gathering at my place of employment. It went over well. I’m not going to pull your leg, this is damn good.
10-12 strips (about 1 lb.) of thick-cut bacon, as lean as possible
Pre-heat your oven to 400F. Cover a sheet pan in tin foil. Lay out the strips on your sheet and make sure they aren’t touching. They’ll stick together and won’t cook. Bake it 15-20 minutes or until it looks crisp. Remove from oven and place on a plate with paper towels on it so it can cool and crisp. Once cooled, put it into a food processor and pulse it a couple of times so you have your crumble. Set aside.
Set your bacon grease aside. You’ll need it for your crust.
2c (about 2 packages) of graham crackers
2tbsp brown sugar
4tbsp butter, unsalted and melted
2tbsp bacon grease
About 3 tbsp bacon crumble (this isn’t science, you can use your judgement)
Set oven to 350F. Liberally grease a 9 inch spring form pan. Break up your graham crackers into food processor and blend until fine. Add sugar and mix. Add melted butter and bacon grease and blend until it looks coarse. Add bacon crumble and pulse until blended. Dump your mix into spring form and press along bottom and up the sides a bit. Place on center rack of oven for 8-10 minutes. Keep an eye on it, you don’t want to burn it. Remove from oven and let cool completely. It should be cooled by the time you’re ready to pour the filling.
Keep your oven at 350F…
I’m cute AND delicious!
32oz. (4 8 ounce packages) cream cheese at room temperature
1 3/4c white sugar
2 tbsp vanilla extract
1 egg yolk
3/4 of your remaining bacon crumble
In a large mixing bowl, blend your cream cheese until smooth. Add sugar and vanilla and blend until smooth. Add bacon crumble and combine. Add one egg at a time to your mix and blend just until combined. Don’t over blend, you get too much air in your mix and the cheesecake will fall. Add yolk and blend until combined. Scrape the sided with a rubber spatula and blend to make sure your filling is mixed well.
Grease the side of your spring form above the crust line.
Pour your filling into the spring form.
On the bottom rack of your oven, place a pan with about an inch of water in the pan. This helps reduce the possibility of cracks in the side and top of your cheesecake. Place your cheesecake on the rack above the water pan.
For the results I got, bake for 42 minutes at 350F. At 42 minutes, open your oven, take your remaining bacon crumble, and spread evenly over the top of the cheesecake. Put back in oven and bake an additional 3 minutes. By now, your cheesecake should be a golden brown around the edges.
Turn off oven and remove cheesecake. Run a thin knife around inner edge of spring form so cheesecake properly detaches from pan as it cools. Put it back in oven and leave the door cracked, about 40 minutes. This allows it to finish baking as its cooling. Remove and chill in fridge about 3 hours or until you are ready to eat one of the best desserts you’ll have in your life:)