We really outdid ourselves this time. Bacon, Bourbon and smoke. All things came together and exceeded expectations. This smoked cheesecake was insanely delicious with just the right amount of smokiness. This was the perfect size for a PK Grill. We held it at 250 for 2 hours until it was just set. Then we finished it off in the fridge. Our Makers Mark bourbon and brown sugar drizzle was the perfect finish to a perfect cake.
#cheesecake #bacon #recipe #dinnerhighfive
To make the cheesecake, the recipe is below:
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BACON GRAHAM CRACKER CRUST
• 2/3 box of graham crackers
• 2 rashers of bacon
• 1/2 cup brown sugar
• melted butter
Grind all that up in a food processor and press it into a cake tin
CHEESECAKE FILLING
• 1 cup sugar
• 32 oz of cream cheese
• 1/4 cup of flour
• a dash of cinnamon
• 4 eggs plus 1 egg yolk
• 1 teaspoon of vanilla extract
• Salt to taste
Blend it all up in a food processor and pour on top of your crust. Put the cake on the cool side of a smoker and cook at 250 degrees for 2 hours. Turn halfway thru. Then put into fridge to chill for 4 hours.
BOURBON SAUCE
Melt some butter in a pan, pour in brown sugar and bourbon to taste and melt til bubbly. Pour half n half in just enough to cut it. Add to the top of the chilled cake and boom!
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