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Those of you that know us know that we like bacon, a lot. We saw a picture of a Bacon Cheesecake last week and have thought of nothing else. They didn’t have a recipe so we worked out one that we liked. Or let me say that everyone loved. Our crash test dummies Jessie and Marcos were swooning. There were only a few crumbs left on the plate this morning. Ken got those.
We used a chocolate striped shortbread cookie for our crust; graham cracker is just too boring…adding in 1 cup of chocolate chips and a 12 oz. package of bacon. We then added another package of bacon and chocolate chips into our filling. We topped it off more bacon in our caramel sauce. There was more than 2 pounds of bacon in this cheesecake.
We had all the major food groups covered here: bacon, chocolate, caramel and cheesecake. It just doesn’t get any better than this. The smoky bacon mixed with the semi-sweet chocolate added to the caramel and cheesecake ingredients was a dessert symphony. But, one last touch of flavor. We used our Louisiana Wood Fire Grill. I loaded the hopper with Maple and Oak wood pellets mix for the perfect sweet smoky finish on the cheesecake. It was awesome!
Ингредиенты
- Crust:
- 1package of Chocolate Stripped Shortbread Cookies, made into crumbs
- 12 oz. extra-crispy Bacon bits (we made our own)
- 2 Tbs. Butter, melted
- 2 Tbs. Brown Sugar
- 1 tsp. Vanilla Extract
- 1 cup semi-sweet chocolate chips
- Cheesecake:
- 32 oz. Cream Cheese, room temperature
- 8 oz. sour cream
- ½ cup Sugar
- ½ cup chocolate chips
- ½ cup crumbled crisp bacon
- 3 Large Eggs
- ¼ cup Heavy Cream
- 1 Tbs. Lemon Juice
- 1 Tbs. Vanilla Extract
- 1 Tbs. Rum Extract
- Bacon Turtle Topping:
- 1 cup Sugar
- 2 Tbs. water
- Crust:
- 1package of Chocolate Stripped Shortbread Cookies, made into crumbs
- 12 oz. extra-crispy Bacon bits (we made our own)
- 2 Tbs. Butter, melted
- 2 Tbs. Brown Sugar
- 1 tsp. Vanilla Extract
- 1 cup semi-sweet chocolate chips
- Cheesecake:
- 32 oz. Cream Cheese, room temperature
- 8 oz. sour cream
- ½ cup Sugar
- ½ cup chocolate chips
- ½ cup crumbled crisp bacon
- 3 Large Eggs
- ¼ cup Heavy Cream
- 1 Tbs. Lemon Juice
- 1 Tbs. Vanilla Extract
- 1 Tbs. Rum Extract
- Bacon Turtle Topping:
- 1 cup Sugar
- 2 Tbs. water
- 3 Tbs. cold Bacon Grease (chilled until solid) 1 Tbs. Butter
- ½ cup Heavy Cream
- ½ package of Semi-sweet Chocolate Chips
- ½ cup extra-crispy Bacon bits
- Chocolate Topping
- ½ bag chocolate chips
Инструкции
- Put your crisp bacon into your food processor and do a rough chop, you don’t want it too fine. Set aside. Put the cookies in next and chop them. Now add all the ingredients to the food processor and pulse a few times until everything is well mixed.
- Chocolate Bacon Caramel Cheesecake pellet grill bbq recipe
- Press into a 9 inch springform pan, I like a thick crust so ours is about ½” thick. We saved the leftover crust crumbs for ice cream. Firm it up by pressing it down flat with the bottom of a glass.
- Chocolate Bacon Caramel Cheesecake pellet grill bbq recipe.Put your crust onto the Louisiana at 350 (174c) degrees for 10 minutes.Place the cream cheese and sour cream into the food processor and blend. Now, add the rest of the ingredients for the filling and mix well. Pour your batter onto the crust and spread it evenly with a spoon. Tap the pan on the counter top to work out any air bubbles. Now place your pan back onto the Louisiana Grill/Smoker at 350 (174c) degrees for 1 ½ hours. I use a Maverick ProTemp Instant Read Thermometer for checking temps.When the cake is done it will still jiggle in the middle so don’t worry about that. Take a small sharp knife and carefully run it around the sides of the pan to free the cake from it so it won’t crack when you remove the springform. Cover and refrigerate overnight.
- I let the cheesecake cool for awhile then added my caramel topping and put it back into the refrigerator overnight.I have never made caramel before and found this interesting. Put 1 cup of sugar and 2 Tbsp. water into a sauce pan over low heat. Gently stir the sugar as it melts. After it has melted bring it to a low boil and let it boil until it becomes amber in color.
- Once it boils it will go quick so have your butter, bacon and bacon grease ready to go into the sauce. When the caramel is a rich amber color, stir in the butter, bacon and bacon grease mixing well. Remove from heat and stir in the cream.
- Set aside and let it cool for 15-20 minutes. Then pour over the top of your cheesecake, letting it pool on top of the cheesecake. I put it back into the fridge overnight.
- The next morning I removed the side of my pan and made my chocolate sauce. I put ½ of a bag of chocolate chips into a 2 cup measuring cup and micro waved it for 30 seconds. Pulled it out and stirred and gave it another 30 seconds, pulled it back out and stirred and gave it another 15 seconds. Using a tablespoon I bordered the chocolate around the top edge of the cheesecake making a nice ring of chocolate. Open the lid, turn it on and set the Temperature Control to 350 (174c) degrees. After about five minutes you can shut the lid. Give it a few minutes to heat up. It is that easy.
- Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
- Chocolate Bacon Caramel Cheesecake pellet grill recipe
- For easy oven directions check out our website:
