Les ingrédients
- Crust
- 1½ cups graham cracker crumbs (9-10 full-sheet graham crackers)
- 6 tablespoons butter, melted
- ⅓ cup granulated sugar
- 32 ounces cream cheese, room temperature (4 packages – 8 oz each)
- 5 large eggs, room temperature
- 2 cups sour cream, room temperature
- 8 tbsp butter, room temperature (1 stick)
- 1½ cups granulated sugar
- 2 tbsp cornstarch
- 3 tsp bourbon caramel syrup
- 1 tsp lemon juice
- Bacon, cooked to crispy and rough chopped
- Chocolate-caramel sauce
Cheesecake
Toppings
La préparation
- Crust: Blend graham crackers into fine crumbs. Mix with sugar and melted butter until moist. Press into the bottom and slightly up the sides of a 10″ springform pan. Freeze to set.
- Cheesecake: Wrap the pan with foil covering the bottom and sides. Preheat the oven to 300ºF. Beat cream cheese and butter until smooth, then add eggs one at a time. Mix in sour cream, sugar, cornstarch, bourbon caramel syrup, and lemon juice until smooth. Pour into the crust and bake in a water bath for 2 to 2.5 hours until lightly browned.
- Finish: Cool to room temperature, then refrigerate overnight. Top with crispy bacon and drizzle with chocolate caramel sauce before serving.
