We went to the new Monroe County Fair yesterday and enjoyed the livestock, the food, and the Large tractors. My husband had a deep-fried Snickers bar, but had they offered this below, I would've emptied my wallet for them...
This week's recipe was a HUGE success. I've never personally tackled making a cheesecake before, so why not try something new? And how do we make things that are awesome, better people? We add Bacon. (This is the theme afterall). The Cheesecake was so good, in fact, I sent out a public plea on facebook to come over and help me finish it. It was so rich and filling. I suggest small pieces when you make/share it.
Bacon Toffee Cheesecake
Four 8-ounce packages cream cheese, room temperature
3/4 – 1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon bourbon vanilla extract
1/2 cup chopped toffee candy bars (I used mini heath bars)
1/4 lb. finely chopped almonds
1 package hickory bacon
brown sugar
cinnamon
1. Candy your bacon: Cook the bacon on a cooling rack over a cookie sheet. Places slices down and sprinkle with brown sugar and cinnamon. Put bacon into a cold oven and cook at 350 for 20-25 minutes until done. Drain Bacon on a paper towel, and then chop fine into pieces once cooled.
2. Make the crust: In a food processor, chop the almonds until almost a powder. Butter your springform pan on the bottom and sides. Toss in the almonds and then gently shake to coat buttered areas. Wrap the outside of the pan with 3 layers of heavy duty foil.
3. Make the cheesecake: Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, one at a time, until just blended. Beat in bourbon vanilla, crushed toffee, and candied bacon bits. Slowly pour the cheese mixture into your prepared pan.
4. Bake the cake: Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of the pan. Bake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
5. Serve: Now that your cake is cooled completely, run a butter knife around the sides of the pan. Release the spring and invert cake onto a plate. Garnish with a drizzle of caramel sauce or chopped up toffee and candied bacon.
Four 8-ounce packages cream cheese, room temperature
3/4 – 1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon bourbon vanilla extract
1/2 cup chopped toffee candy bars (I used mini heath bars)
1/4 lb. finely chopped almonds
1 package hickory bacon
brown sugar
cinnamon
1. Candy your bacon: Cook the bacon on a cooling rack over a cookie sheet. Places slices down and sprinkle with brown sugar and cinnamon. Put bacon into a cold oven and cook at 350 for 20-25 minutes until done. Drain Bacon on a paper towel, and then chop fine into pieces once cooled.
2. Make the crust: In a food processor, chop the almonds until almost a powder. Butter your springform pan on the bottom and sides. Toss in the almonds and then gently shake to coat buttered areas. Wrap the outside of the pan with 3 layers of heavy duty foil.
3. Make the cheesecake: Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, one at a time, until just blended. Beat in bourbon vanilla, crushed toffee, and candied bacon bits. Slowly pour the cheese mixture into your prepared pan.
4. Bake the cake: Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of the pan. Bake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
5. Serve: Now that your cake is cooled completely, run a butter knife around the sides of the pan. Release the spring and invert cake onto a plate. Garnish with a drizzle of caramel sauce or chopped up toffee and candied bacon.
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