Sweet Potato Bourbon / Pecan Crust / Candied Bacon Recipe
Cheesecake
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Ingredients
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Cheesecake Ingredients
Method
Cheesecake Directions
- 1
Prepare the Sweet Potatoes
Bake the sweet potatoes at 400°F for 45-60 minutes or until tender. Let cool, peel, and mash until smooth.
- 2
Make the Pecan Crust
In a bowl, mix the finely chopped pecans, brown sugar, melted butter, and salt. Press the mixture into the bottom of a greased 9-inch springform pan. Bake at 350°F for 10 minutes.
- 3
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the mashed sweet potatoes, eggs, vanilla extract, cinnamon, nutmeg, and heavy cream. Mix until well combined and creamy.
- 4
Assemble and Bake
Pour the cheesecake filling over the pecan crust in the springform pan. Bake at 325°F for 50-60 minutes or until the center is set. Let cool to room temperature before chilling in the refrigerator for at least 4 hours.
- 5
Make the Candied Bacon
Preheat the oven to 375°F. Lay the bacon strips on a baking sheet lined with parchment paper. Sprinkle brown sugar and drizzle maple syrup over the bacon. Bake for 20-25 minutes until crispy and caramelized. Let cool and chop into pieces.
- 6
Serve
Once the cheesecake has chilled, top with candied bacon pieces before serving.
