Print
Email
Add a photoBacon Tennessee Apple Whiskey Cheesecake is completely worth breaking any rule for your diet! Containing three of my favorite things (bacon, whiskey, and cheesecake), this is a dessert that gives you savory and sweet!
Ingredients
- 1 ¾ cups graham cracker crumbs - Approximately 10 full-sheets of graham crackers
- ⅓ cup butter, melted
- ⅓ cup granulated sugar
- 3 - 8 oz. packages of cream cheese, room temperature
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- ⅓ cup of butter
- 1 cup granulated sugar
- 1 TBSP cornstarch
- 2 TBSP caramel sauce
- 1 TBSP Jack Daniel Tennessee Apple Whiskey
- 1 TSP lemon juice
- 1 TSP vanilla extract
- 5-6 pieces of crispy, cooked bacon
- 3 TBSP caramel sauce
- 1 ½ TBSP Jack Daniel Tennessee Apple Whiskey
Directions
- Prep the Crust
- Wrap the pan with two layers of foil and set to the side. If you know your pan sticks a little, use a nonstick spray. Use a food processor or blender to grind the graham crackers into fine crumbs. Don't create a powder -- just a smaller crumb. Mix the granulated sugar in well. Pour the melted butter over the mixture. Using a fork, combine until completely moist.
- Press the crumbs into the bottom and partially up the sides of the spring form pan. Ensure that it is even and firmly pressed in place. Put in the freezer to set while mixing the cheesecake.
- Cheesecake Filling
- Preheat your oven to 300° F. Attach the paddle handle to your electric mixer and combine your cream cheese with the butter, mixing until smooth. Add in one egg at a time, thoroughly mixing each one in. Beat in the sour cream until just mixed.
- In a small bowl, combine the sugar, and cornstarch. Turn your mixer on stir and slowly add, letting it all completely blend. Add lemon juice and vanilla extract. Mix the caramel sauce and Tennessee Apple Whiskey by whisking together, then add to cheesecake filling.
- Remove the graham cracker crust from the freezer and pour the cheesecake filling on top. Place the springform pan in a large roasting pan. Fill the roasting pan with boiling water to reach at least halfway up the sides.
- Bake for approximately 2 ½ hours. The cheesecake will be a beautiful light brown color on top and the middle will still wobble. I shut the temperature off, then crack the oven door open and allow the cheesecake to sit for an additional 15-20 minutes to help prevent cracking.
- Remove the springform pan from the water bath and foil. Cool at room temperature for 10 minutes then place in refrigerator to set for a minimum of 8 hours. I prefer to let it cool overnight!
- Drizzle with caramel sauce and sprinkle with bacon. Serve and enjoy!
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 236 | |
| Calories from Fat 86 | 36% |
| Total Fat 9.6g | 12% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 344mg | 14% |
| Potassium 91mg | 3% |
| Total Carbs 33.5g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 10.53g | 7% |
| Protein 3.97g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
,%20this%20is%20a%20dessert%20that%20gives%20you%20savory%20and%20sweet!){kind=link}