Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cheesecake:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup bourbon
- 1/2 cup caramel sauce
- 1/2 cup cooked bacon, crumbled
For the Topping:
- 1/4 cup caramel sauce
- 1/4 cup cooked bacon, crumbled
Instructions:
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and bourbon.
- Pour half of the cheesecake batter over the crust. Drizzle with 1/2 cup caramel sauce and sprinkle with 1/2 cup crumbled bacon. Pour the remaining batter over the top.
- Bake for 50-60 minutes, or until the center is set. Allow the cheesecake to cool in the pan for 10 minutes, then run a knife around the edge and remove the springform ring. Cool completely on a wire rack, then refrigerate for at least 4 hours.
- Before serving, drizzle the top with 1/4 cup caramel sauce and sprinkle with 1/4 cup crumbled bacon.
Enjoy!