Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 6 tablespoons
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Turkey bacon: 8 slices, cooked and crumbled
- Caramel sauce: 1/2 cup, plus more for drizzling
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Step 2: Bake the crust for 8-10 minutes. Let cool slightly.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in vanilla extract.
- Step 4: Gently fold in the crumbled turkey bacon and 1/2 cup of caramel sauce into the cream cheese mixture. Pour the mixture over the prepared crust.
- Step 5: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Step 6: Refrigerate the cheesecake for at least 4 hours, or preferably overnight. Before serving, drizzle with additional caramel sauce.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- Reheat individual slices briefly in the microwave for a slightly softer texture.
- Serve chilled cheesecake with a sprinkle of flaky sea salt to enhance the sweet and savory flavors.
- To prevent cracking, try a water bath: wrap the springform pan in foil and place it in a larger pan filled with hot water during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American