Sweet Potato Bourbon 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 your oven to 350°F (175°C). In a medium bowl, combine finely chopped pecans, graham cracker crumbs, brown sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until golden. Remove and let cool.
Cheesecake Filling Preparation
- 2
Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar until smooth. Add sweet potato puree, eggs, vanilla extract, bourbon, cinnamon, and nutmeg. Mix until completely smooth and combined.
- 3
Combine and Bake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes until the center is set. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Candied Bacon Preparation
- 4
Make the Candied Bacon
While the cheesecake is cooling, preheat a skillet over medium heat. Cook the bacon slices until crispy. Remove from the pan, and while still hot, sprinkle brown sugar generously on each slice. Return to the skillet for a minute until the sugar melts. Let cool on parchment paper.
Assembly
- 5
Assemble the Cheesecake
Once the cheesecake is completely chilled, remove it from the springform pan. Top with candied bacon before serving.
