Imagine a buttery graham cracker crust topped with a silky cream cheese filling, and covered with a unique, sweet n’ salty (n’ spicy!) caramel sauce… A great finale for any palate! Recipe by Chef Scott Peck with Loveless Events.
Servings: 1 - 9"x13" Pan
Preheat oven to 225° F. Line a 9” x 13” pan with parchment paper.
In an electric mixer on medium-high speed, mix cream cheese and sugar until fluffy and there are no chunks of cream cheese.
Add eggs one at a time, mixing well, and then add vanilla.
Let batter rest while you prepare the crust; follow crust directions below.
After your crust is firmly pressed into the bottom of the prepared pan, pour the cheesecake batter into the pan, smoothing out the top.
Place pan on the center rack of your preheated oven for 2 hours. Place another casserole dish in the oven on the rack below the cheesecake with about a quart of water, to keep the oven humid while cooking.
After 2 hours, turn off the oven, open the door and allow the cake to rest for 1 hour in the oven while it cools.
Remove from oven and refrigerate for at least 1 hour or until you are ready to serve.
Top with Cajun Bacon Caramel Sauce (recipe below).
Graham Cracker Crust
In a medium-size mixing bowl, mix your graham cracker crumbs, sugar, and ginger. Set aside.
Melt your butter, then pour it over the dry mixture and mix it well. The mixture will be thick and coarse.
Pour the mixture into the bottom of your prepared pan. Spread evenly, using a flat-bottom small measuring cup to help pack it down and smooth out the surface. It will be about 1/2 inch thick.
Return to #5 in cheesecake directions above.
Cajun Bacon Caramel Sauce
In a cast iron skillet (or heavy bottom skillet), fry bacon until crispy. Place bacon strips on paper towels to drain and set aside.
Add cream and butter into the skillet with the bacon grease, and stir. Let stand for 15 minutes.
At this point, finely chop the cooked bacon to add to the caramel. Set aside.
In a second cast iron skillet (or heavy bottom skillet), heat the sugar until it melts and becomes a deep amber color, swirling occasionally to ensure even cooking. Watch carefully, it burns fast! Remove from heat.
Add the bacon-infused cream and butter and stir until the butter is melted. The caramel will bubble up dramatically at first and then subside.
Stir in the chopped bacon.
Use as a topping on cheesecake, ice cream or your favorite dessert!
Contact Loveless Events for more information about catering in the Nashville area.