Bacon Bourbon Toffee Cheesecake Recipe

Instructions

1. 1

   Prepare the Cheesecake

   Preheat your oven to 325°F (160°C). In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and brown sugar, mixing well. Add the vanilla extract and mix until combined. Add the eggs one at a time, mixing after each addition. Finally, mix in the sour cream and heavy cream until smooth.

2. 2

   Bake the Cheesecake

   Pour the cheesecake batter into a greased springform pan. Bake for about 60-70 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

3. 3

   Prepare the Bacon Bourbon Glaze

   In a skillet, cook the bacon until crispy. Remove and drain on paper towels. In the same skillet, add brown sugar and bourbon. Cook until the sugar dissolves and the mixture thickens slightly. Chop the bacon and mix it into the glaze. Let it cool.

4. 4

   Make the Toffee

   In a saucepan, melt butter over medium heat. Add granulated sugar and vanilla porter beer. Bring to a boil, stirring constantly until the mixture reaches a soft crack stage (about 270°F or 132°C). Pour onto a parchment-lined baking sheet and sprinkle with chocolate chips. Let it cool and harden.

5. 5

   Prepare the Candied Pecans

   In a skillet, combine pecans, sugar, and cinnamon. Cook over medium heat, stirring constantly, until the sugar melts and coats the pecans. Spread on a parchment-lined baking sheet to cool.

6. 6

   Assemble the Cheesecake

   Once the cheesecake is chilled, spread the bacon bourbon glaze over the top. Break the toffee into pieces and sprinkle over the glaze. Top with candied pecans and serve with fresh whipped cream.