Description
Cheesecake is a beloved dessert that has been around for centuries, but with Cajun bacon caramel sauce, this dessert enters new territory. The creamy, smooth filling contrasts with the crunchy graham cracker crust, while the spicy caramel sauce provides a touch of heat and smokiness that balances out the sweetness. The bacon is a game-changer, adding both texture and an unexpected savory element to a traditionally sweet dish.
Ingredients
For the Cheesecake:
Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup melted butter
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2 tbsp granulated sugar
Filling:
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3 packages (8 oz each) cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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3 large eggs
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1/4 cup sour cream
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1/4 cup heavy cream
For the Cajun Bacon Caramel Sauce:
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1/2 lb bacon, chopped
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1/2 cup brown sugar (packed)
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1/4 cup unsalted butter
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1/2 cup heavy cream
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1 tbsp maple syrup
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1/2 tsp cayenne pepper (adjust to taste)
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1/4 tsp smoked paprika
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1/2 tsp vanilla extract
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Pinch of salt
Instructions
Preparing the Cheesecake:
1. Make the Crust:
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Preheat your oven to 325°F (163°C).
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In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir everything together until the crumbs are evenly coated.
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Press the mixture into the bottom of a springform pan, forming an even, compact crust. Bake the crust for 10 minutes, then set it aside to cool while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling:
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In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
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Add the vanilla extract and mix to combine.
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Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
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Add the sour cream and heavy cream and mix until smooth and creamy.
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Pour the cheesecake filling over the cooled crust.
3. Bake the Cheesecake:
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Bake the cheesecake at 325°F (163°C) for 55-65 minutes or until the center is set but still slightly jiggly.
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Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
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After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight for the best results.
Preparing the Cajun Bacon Caramel Sauce:
1. Cook the Bacon:
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In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the bacon fat in the skillet.
2. Make the Caramel Sauce:
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In the skillet with the bacon fat, add brown sugar, butter, and maple syrup. Stir over medium heat until the sugar dissolves and the mixture begins to bubble.
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Carefully pour in the heavy cream, stirring constantly until smooth. Be cautious as it may bubble up.
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Add the cayenne pepper, smoked paprika, vanilla extract, and a pinch of salt. Stir well and simmer for 5-7 minutes until the sauce thickens.
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Stir in the crispy bacon bits and set the sauce aside to cool slightly.
Assembling and Serving the Cheesecake:
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Once the cheesecake is fully chilled, drizzle the warm Cajun bacon caramel sauce over the top just before serving. You can even add extra bacon bits for garnish if desired.
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Slice the cheesecake, serve, and enjoy the unique blend of sweet, spicy, and savory flavors!
Notes
For an extra kick, sprinkle a little extra Cajun seasoning over the caramel just before serving. This cheesecake is best enjoyed slightly warm for maximum gooey goodness!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cheesecake with Cajun Bacon Caramel Sauce