Cheesecake with Cajun Bacon Caramel Sauce

With its buttery graham cracker crust and salty finish, this silky dessert makes a palate-pleasing finale to any meal.

This recipe is featured in our Loveless Cafe Cookbook!

Servings: 12

Cheesecake

Preheat oven to 225 degrees. Line a 9-by-13 pan with parchment paper.
In a medium mixing bowl, combine graham cracker crumbs, ½ cup sugar, and ginger.
Pour butter over graham cracker crumbs and combine well. The mixture should be thick and coarse.
Pour mixture into the parchment-lined pan. Spread evenly, using the bottom of a small measuring cup to help pack down and smooth the surface, forming a ½-inch thick crust.
With an electric mixer on medium-high speed, mix cream cheese and remaining ½ cup sugar until fluffy.
Add eggs one at a time, mixing well, then add vanilla.
Spread cheesecake batter onto graham cracker crust, smoothing the top.
Pour about 1 quart of water into a casserole dish and place on bottom rack of preheated oven.
Place cheesecake on center rack (the water will help keep the cheesecake moist).
Bake for 2 hours. Turn off oven, open oven door, and let cheesecake rest in warm oven for 1 hour.
Refrigerate for at least 1 hour while making caramel sauce.

In a cast iron skillet (or other heavy-bottom skillet), cook bacon until crispy, reserving grease in skillet.
Place bacon on paper towels to drain.
Add cream and butter to bacon grease, stirring until combined. Let stand for 15 minutes.
Finely chop cooled bacon.
In a second heavy-bottom skillet, heat sugar until it melts and becomes a deep amber color (approximately 10 minutes), swirling occasionally to ensure even cooking. Do not stir. Remove from heat.
Slowly add cream mixture to caramel. It will bubble dramatically at first and then subside.
Stir in chopped bacon and keep warm until ready to serve.

Remove cheesecake from refrigerator, slice into squares, then drizzle with warm caramel sauce.

Contact Loveless Events for more information about catering in the Nashville area!