Keto Bacon Bourbon Caramel Cheesecake

Hook: Indulge in the ultimate blend of sweet, savory, and smoky flavors with this Bacon Bourbon Caramel Cheesecake

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

4 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1/4 cup brown sugar

4 large eggs

1/4 cup bourbon

1 tsp vanilla extract

1/2 cup sour cream

1/2 cup heavy cream

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream

1/4 cup unsalted butter

1/4 cup bourbon

1 tsp vanilla extract

1/4 tsp salt

8 slices cooked bacon, crumbled

Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition. Mix in the bourbon, vanilla extract, sour cream, and heavy cream until fully combined.

Pour the cheesecake filling over the cooled crust.

Bake in the preheated oven for 60-70 minutes, or until the center is set and the top is lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from the oven and refrigerate for at least 4 hours, or overnight.

In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color.

Remove from heat and carefully whisk in the heavy cream, unsalted butter, bourbon, vanilla extract, and salt. Let cool slightly.

Stir in the crumbled bacon.

Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.

Pour the bacon caramel topping over the cheesecake, spreading it evenly.

Decadent indulgence!