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!
- 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.
Cajun Bacon 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.