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.