Servings: 8-12
Time: 2 hours 20 minutes
Ingredients
Crust
- 1½ C Graham Cracker Crumbs
- 8 T Butter, melted
- ⅓ C Granulated Sugar
Cheesecake
- 40 oz Cream Cheese
- 6 Eggs
- 1½ C Granulated Sugar
- 1 ½ T Bourbon
Toppings
- Bacon, cooked to crispy and chopped
- Caramel Sauce
- Put ¼ C Bourbon in a saucepan on medium-high heat until reduced to half.
- Add 16 oz Bottle of Ghiradelli Premium Sea Salt Caramel Sauce.
- Mix thoroughly.
Instructions
Crust
- Blend graham crackers and sugar in a food processor into fine crumbs.
- Gradually pour melted butter into the mixture.
- Press into the bottom and slightly up the sides of a 10″ springform pan.
Cheesecake
- Preheat the oven to 300ºF.
- Put a 9 x 13 pan of water on the bottom shelf of the oven.
- Beat cream cheese and sugar until smooth.
- Add eggs, one at a time.
- Add Bourbon.
- Mix thoroughly.
- Bake for 2 to 2.5 hours until lightly browned.
Finish
- Cool to room temperature, then refrigerate overnight.
- Drizzle with Bourbon Caramel Sauce.
- Sprinkle Top with Crispy Bacon.
- Enjoy!
Go Rogue by adding Toasted Almonds to the Bourbon Caramel Sauce and sprinkle on top of the finished cheesecake.
Want Chef Jeff to make this delicious treat for you? Contact him at www.TheRogueChefBranson.com.
Check out the published recipe in Lost on the Lake Magazine.
