Bacon Bourbon Caramel Cheesecake is an unapologetically rich dessert that balances sweet, smoky, salty, and boozy flavors in every bite. A creamy bourbon-spiked cheesecake rests on a buttery graham cracker crust, then gets finished with a decadent caramel sauce made with brown sugar, cream, bourbon, and crisp bacon. Whipped cream, additional bacon, and a touch of sea salt make the final presentation as impressive as the flavor—an indulgent dessert especially well suited to holidays, celebrations, or any occasion that calls for something memorable. 

Ingredients

For the Cheesecake

• 2 cups crushed graham crackers
• 1/2 cup unsalted butter melted
• 3 Tablespoons  sugar
• 4 packages 8 ounces each cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup bourbon

For the Bacon Bourbon Caramel Sauce

• 6 strips thick-cut bacon finely chopped
• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 Tablespoons unsalted butter
• 3 Tablespoons bourbon
• A pinch of salt

For Garnish

• Whipped cream
• Additional cooked bacon strips
• Sea salt

Procedure 

• Prepare the Crust: Preheat the oven to 325°F (163°C). Mix crushed graham crackers, melted butter, and sugar. Press into the bottom of a springform pan. Bake for 10 minutes, then cool.
• Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and bourbon. Fold in half of the bacon. Pour over crust and bake for 50-60 minutes. Cool, then chill for 4 hours.
• Bacon Bourbon Caramel Sauce: Cook bacon until crisp. Remove and set aside. In the same pan, add brown sugar, heavy cream, and butter. Stir until sugar dissolves, simmer until thickened. Remove from heat, add bourbon and salt, then bacon.
• Finish & Serve: Drizzle sauce over chilled cheesecake. Garnish with whipped cream, bacon strips, and sea salt.

Cook’s Notes

• Bourbon Substitution: If you prefer a non-alcoholic version, replace bourbon with strong brewed coffee or additional vanilla extract.
• Storing: This cheesecake can be refrigerated for up to 5 days. For longer storage, freeze without the caramel sauce for up to 2 months. Thaw in the refrigerator and add fresh sauce before serving.
• Serving Suggestion: For an extra touch of elegance, serve with a side of bourbon-infused whipped cream and a sprinkle of crushed graham crackers.