Caramel Bacon Cheesecake
2 Cups Crushed Graham Crackers(about 2 sleeves)
Two Tablespoons of Granulated Sugar
1/3 Cup of Melted Butter
1/2 Package (12 OZ) Godshall’s Turkey of Chicken Bacon, diced fine
24 OZ (3 packages) of Softened Cream Cheese
1/2 Cup of Sugar
3 Tablespoons of all- purpose Flour
1 tablespoon of vanilla
Juice of 1/2 Lemon about 2 Tablespoons
1 Cup of Brown Sugar
1/2 Cup of Half and Half
4 tablespoons of real butter
1/4 teaspoon sea salt
1 Table spoon real vanilla extract
Preheat oven to 375°.
In a small bowl, combine crushed graham crackers and sugar.
Add melted butter and press into bottom and sides of a cheesecake pan (springforms work best)
Add 1/2 package of Godshall’s Bacon cooked diced bits and press into crust mixture.
In a large bowl, beat cream cheese, eggs and sugar until well mixed and smooth Add flour and vanilla. Beating on low until evenly distributed in the mixture.
Pour over the bacon into your crust. Put pan onto baking tray to prevent bottom from burning before middle has set.
Bake 30-35 minutes or until center comes clean from a skewer. Cool for at least 15 minutes. Release cake from pan and allow to cool. Cover if refrigerating.
In a saucepan, over medium heat, mix brown sugar, half and half, butter and salt. Whisk continuously while cooking for about 5 minutes or when mixture begins to thicken, then add vanilla and whisk over heat one more minute.
Remove from heat and pour over cheesecake and then distribute remainder of diced bacon over top of cake.