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Bacon Espresso Cheesecake

Zeke Barber
Be the star of your next event (snacking is an event), with this decadent espresso cheesecake. Topped with bacon pecan brittle, overflowing with an espresso cheesecake filling and held together by a irrestible oreo crust - this is a dessert must-have.
Prep Time 40 mins
Cook Time 55 mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 8 inch Springform Pan

Ingredients
  

Crust

  • 1 1/2 cup oreos crushed
  • 1/4 cup unsalted butter melted

For Filling

  • 3/4 cup sugar
  • 2 packages reduced fat cream cheese softened
  • 1/2 cup fat free sour cream full fat is acceptable too
  • 1/2 cup semi-sweet chocolate chips melted
  • 2 eggs
  • 1 tbsp instant espresso powder
  • 1/2 tsp vanilla extract

Bacon Pecan Brittle

  • 8 slices cooked bacon I prefer thick, center cut bacon.
  • 1 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 1 egg white
  • 1/8 tsp salt
  • 1/4 cup chocolate chips optional, for drizzling on top.

Instructions
 

Bacon Pecan Brittle

  • Preheat the oven to 300° and line a large baking sheet with parchment paper.
  • In a large bowl, mix beat egg white, brown sugar, salt, and cinnamon until combined.
  • Add pecans and bacon, stirring to coat.
  • Pour mixture onto the parchment paper and spread out into a single layer.
  • Bake for 25-30 minutes and remove to cool. Turn up oven to 350° to prepare for the crust.

Oreo Crust

  • Place the crushed oreos in a medium sized bowl.
  • Mix in the melted butter until the mixture is throughouly wet.
  • Press mixture into the bottom of the pan and up the sides - it should be a thin layer of crust as it really holds it's shape. I highly recommend cutting and placing parchment paper on the pan before putting the crust down - the cheesecake will be much easier to serve.
  • Baked in the oven for 10 minutes and allow to cool. Lower temperature to 325° for the cheesecake.

Cheesecake Filling

  • Mix the melted chocolate chips with espresso powder and set aside.
  • Using a mixer, add cream cheese and sugar together, blending until smooth.
  • While the mixer is running, add eggs, sour cream and vanilla. One mixed, add the chocolate espresso mixture.

Baking with a water bath

  • Using a water bath will help get you consistent results and ultimately, a perfect looking cheesecake.
  • Double wrap the pan in aluminum foil (to keep the water out). Fill a larger pan with an inch of hot water and place the cheesecake in it.
  • Bake at 325° for 45-55 minutes until the cheesecake is set, but jiggles slightly. Immediately unrap the pan, remove the casing of the springform pan, and let cool on a baking rack.
  • Once cooled, break up the bacon pecan brittle and place it on top of the cheesecake and drizzle with melted chocolate if desired. Place the cheesecake in the fridge and allow it to set overnight.

Baking without a water bath

  • Fill a small pan with an inch of water and place on bottom rack of your oven. This will create moisture which will help prevent your cheesecake from cracking.
  • Bake at 325° for 45-55 minutes until the cheesecake is set, but jiggles slightly. Immediately remove the casing of the springform pan, and let cool on a baking rack.
  • Once cooled, break up the bacon pecan brittle and place it on top of the cheesecake and drizzle with melted chocolate if desired. Place the cheesecake in the fridge and allow it to set overnight.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 28.5gProtein: 14gFat: 32gSaturated Fat: 17gCholesterol: 106mgSodium: 708mgPotassium: 106mgFiber: 1.7gSugar: 25gCalcium: 25mgIron: 1mg
Keyword #bacon, #cheesecake, #decadent, #dessert, #espresso, #oreo, pecan
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