Ultimate Bacon Caramel Cheesecake with Chocolate Ganache
Rich bacon caramel cheesecake with chocolate ganache, creamy texture, and bold sweet-savory flavor perfect for special occasions.
Ingredients
For the Chocolate Cookie Crust
- 1½ cups chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling
- 24 ounces full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- ½ cup caramel sauce
- ¾ cup crispy bacon, finely crumbled
For the Chocolate Ganache
- 4 ounces semisweet chocolate, chopped
- ¼ cup heavy cream
Optional Finish
- A small pinch of flaky sea salt
Instructions
- Preheat the OvenPreheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- Prepare the CrustCombine cookie crumbs with melted butter until evenly moistened. Press firmly into the bottom of the pan to form an even crust.
- Mix the Cream Cheese BaseBeat the softened cream cheese with sugar until smooth and lump-free.
- Add the Sour CreamBlend in sour cream, scraping down the bowl to ensure a silky mixture.
- Incorporate Eggs and FlavoringsAdd eggs one at a time, mixing on low speed. Gently fold in caramel sauce and crumbled bacon.
- Fill the PanPour the cheesecake batter over the crust and smooth the surface.
- BakeBake for 35–45 minutes, until the edges are set and the center slightly jiggles.
- Cool GraduallyTurn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
- Chill ThoroughlyRefrigerate for at least 4 hours, preferably overnight.
- Make the GanacheHeat the cream until steaming, then pour over the chopped chocolate. Let sit briefly, then stir until smooth.
- Finish the CheesecakeSpread ganache over the chilled cheesecake. Sprinkle with extra bacon and a pinch of sea salt if desired.
- ServeRemove the springform ring, slice, and serve chilled.
Notes
- Always use full-fat dairy for best results
- Crisp bacon thoroughly to avoid sogginess
- Chill completely before slicing for clean cuts