Bourbon Sweet Potato Cheesecake / Pecan Crust / Candied Bacon Recipe
Cheesecake
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Ingredients
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Crust
Cheesecake Filling
Candied Bacon
Method
Crust Preparation
- 1
Make the Pecan Crust
Preheat the oven to 350°F (175°C). In a bowl, mix chopped pecans, graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly browned. Let cool.
Cheesecake Filling Preparation
- 2
Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add the mashed sweet potatoes, granulated sugar, brown sugar, eggs, vanilla extract, bourbon, cinnamon, nutmeg, and salt. Mix until everything is well combined and smooth.
- 3
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust. Bake at 325°F (160°C) for 55-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Candied Bacon Preparation
- 4
Make the Candied Bacon
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay the bacon strips on the parchment. Brush with maple syrup and sprinkle generously with brown sugar. Bake for 15-20 minutes, until crispy and caramelized. Remove from the oven and let cool before chopping into pieces.
Assembly
- 5
Assemble the Cheesecake
Once the cheesecake is fully chilled, top with chopped candied bacon before serving. Enjoy your Bourbon Sweet Potato Cheesecake with Pecan Crust and Candied Bacon!
