Ingredients
- Cream cheese, softened: 24 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Turkey bacon, cooked and crumbled: 1/2 cup
- Salted caramel sauce: 1/2 cup, plus extra for drizzling
- Graham cracker crumbs: 1 1/2 cups
Instructions
- Step 1: Preheat oven to 325°F (160°C). Prepare the crust: Mix graham cracker crumbs with a little melted butter (not listed in ingredients) and press into the bottom of a springform pan. Bake for 8-10 minutes. Let cool.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract and sour cream. Gently fold in the cooked, crumbled turkey bacon and 1/2 cup of salted caramel sauce.
- Step 4: Pour the cheesecake batter over the cooled crust.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, before serving. Drizzle with extra salted caramel sauce before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days, but the turkey bacon flavor is best enjoyed within 3 days.
- To gently warm individual slices, try microwaving for 10-15 seconds to enhance the caramel's gooeyness (but be careful not to overheat!).
- A sprinkle of flaky sea salt on each slice before serving will really amplify the sweet and savory notes.
- For extra creamy texture, ensure your cream cheese is truly softened to room temperature before beginning, preventing lumps in the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American