Bacon Toffee Cheesecake
Cheesecake has always been classic dessert. A creamy, sweet slice of heaven served with a pile of whipped cream? It’s not hard to see why. Not to mention that cheesecakes come in a huge variety of different flavors! There’s a perfect cheesecake flavor for anytime of the year, and this Bacon Toffee Cheesecake is a great summer dessert. A nice slice of this cool and creamy cheesecake goes down deliciously on a hot summer day, especially when paired with a cool beverage.
We’ve improved the classic cheesecake recipe by adding not only bacon, but bacon buttercrunch toffee as well! The addition of the toffee gives this decedent dessert an extra hint of sweetness, and the crunchiness of the toffee adds great contrast to the creaminess of the cheese. Crispy bacon adds even more texture and a savory, salty flavor that is super addictive. Serve this with a dry Riesling or a sparkling dessert wine, or a hearty stout or porter.
- Four 8-ounce packages cream cheese, room temperature
- 3/4 to 1 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, melted
- 5 large eggs
- 1 teaspoon bourbon vanilla extract
- 1/2 cup chopped Bacon Buttercrunch Toffee (or heath bars)
- 1/4 lb. finely chopped almonds
- 1 package Gourmet Hickory Bacon
- brown sugar
- Preheat oven to 350 degrees.
- Candy your bacon: Chop up your bacon into small bits, then cook in a large skillet. When your bacon starts to brown, carefully pour excess grease from the pan into another bowl. Set grease aside. Sprinkle enough brown sugar to lightly coat the bacon bits in the skillet, then sprinkle with a little bit of cinnamon. Continue to cook until the brown sugar begins to caramelize. Remove candied bacon bits and set aside to cool.
- Make the crust: In a food processor, chop the almonds until almost a powder. Butter your springform pan on the bottom and sides. Toss in the almonds and then gently shake to coat buttered areas. Wrap the outside of the pan with 3 layers of heavy duty foil.
- Make the cheesecake: Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, one at a time, until just blended. Beat in bourbon vanilla, crushed toffee, and candied bacon bits. Slowly pour the cheese mixture into your prepared pan.
- Bake the cake: Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of the pan. Bake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
- Serve: Now that your cake is cooled completely, run a butter knife around the sides of the pan. Release the spring and invert cake onto a plate. Garnish with a drizzle of caramel sauce or chopped up toffee and candied bacon.