If you’ve ever wanted to serve a show-stopping dessert that hits smoky, sweet, and rich all at once, this chocolate bourbon bacon cheesecake is it. This isn’t your average cheesecake—it’s a conversation starter. The creamy base gets a grown-up kick from bourbon, while crispy candied bacon brings a salty crunch. Topped with dark chocolate ganache, it becomes the decadent centerpiece of any gathering. Whether you’re a cheesecake veteran or just getting started, this recipe combines unexpected layers of flavor that surprise in the best way. We’ll break down every step to make this unforgettable dessert sing from crust to finish.
Table of Contents
The Story & Intro
How chocolate bourbon bacon cheesecake became a family legend
Growing up in a kitchen filled with bold Peruvian flavors, I never imagined that bacon would one day end up in my desserts. But this chocolate bourbon bacon cheesecake was born out of a challenge—a Thanksgiving potluck where everyone tried to outdo each other. I didn’t just want to bring a dessert; I wanted to bring a mic-drop moment.
My Grandma Rosa was on the video call as I layered the crust, mixed in bourbon, and scattered bacon bits over a thick chocolate swirl. “Are you serious?” she asked, eyebrows high. But when I took that first bite—smoky, creamy, slightly boozy—I knew I had something. She nodded and said, “Now that sings.”
This cheesecake is where nostalgia and boldness collide. It’s that kind of recipe that stirs memories while creating new ones. People ask about it months later, saying, “What was in that?” That’s how I know a dish lands.
Chocolate Bourbon Bacon Cheesecake
Equipment
- Springform pan
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Knife
- Saucepan
Ingredients
- Crust
- 2 cups chocolate graham cracker crumbs
- 6 tbsp unsalted butter melted
- 1/4 tsp sea salt
- Filling
- 32 oz cream cheese room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 4 large eggs
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup candied bacon bits plus extra for topping
- Ganache Topping
- 1/2 cup heavy cream
- 6 oz dark chocolate chopped
Instructions
- Preheat oven to 325°F (163°C). Line a springform pan with parchment and lightly grease the sides.
- Mix chocolate graham cracker crumbs, melted butter, and salt. Press into pan and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugars and mix. Add eggs one at a time. Stir in bourbon, vanilla, and sour cream.
- Fold in bacon bits. Pour batter into crust. Place pan in water bath, bake for 1 hour until set.
- Cool in oven with door cracked for 1 hour. Then chill in fridge for 4+ hours or overnight.
- For ganache, heat cream until simmering. Pour over chopped chocolate and stir until smooth. Spread over chilled cheesecake.
- Top with extra candied bacon before serving.
Notes
The flavors that bring it to life
Bourbon doesn’t just add alcohol—it builds warmth into every creamy bite. The bacon? It’s candied, crisped, and crumbled for texture. And chocolate? It’s the rich, dark backdrop tying everything together. Together, they create a flavor map that balances smoky and sweet, smooth and crunchy.
Inspired by flavors from this decadent chocolate bourbon bacon cheesecake recipe and paired beautifully with a sip from this Baileys chocolate martini, this dessert is built to impress—and built with love. Whether you’re marking a celebration or need a treat with attitude, this cheesecake has your back.
Crafting the Ultimate Cheesecake Base
Building the perfect chocolate graham crust
The base of any great cheesecake should hold its own—and this one absolutely does. I start with chocolate graham crackers for that subtle cocoa bitterness. Then comes melted butter, just enough to bring everything together without turning it soggy. A pinch of sea salt goes in next—it sharpens the chocolate notes and balances the sweetness.
Pressing the crust into the pan feels like prepping a stage for something big. You don’t want it too thin, or it won’t support the filling. But pack it too tight and it turns hard after baking. The sweet spot? Firm but crumbly. Ten minutes in the oven gives it a toasty edge before it even meets the filling.
What I love most is how the chocolate graham base hugs the bourbon cheesecake filling like they were meant to be. When friends bite into this dessert, the first surprise is always how much depth that crust delivers. It’s not just a base—it’s part of the show.
The creamy bourbon filling that takes it over the top
This filling sings with three key players: cream cheese, eggs, and of course, bourbon. I use room-temperature cream cheese for easy blending—no lumps allowed. Each egg goes in one at a time, and I mix slowly. Overbeating? That’s the fast lane to cracks.
But it’s the bourbon that makes this different. Just two tablespoons add warmth without overpowering. You’ll taste vanilla, oak, and a hint of caramel—all from the bourbon alone. Some folks worry about baking with booze, but don’t overthink it. The alcohol mostly bakes off, leaving just flavor behind.
To keep things silky, I bake the cheesecake in a water bath. That gentle steam works like a spa day for your batter, preventing splits and keeping things lush. Once cooled, the cheesecake sets up into a dense, creamy dream.
I first tested this combo while experimenting with my bacon bourbon caramel cheesecake, but the twist of dark chocolate made this version unforgettable. If you’re craving even more decadence, take inspiration from this strawberry crunch cheesecake to layer textures creatively.
The Bacon & Ganache Layers That Set Chocolate Bourbon Bacon Cheesecake Apart
Candied bacon: the salty-sweet game changer
Candied bacon is the reason this chocolate bourbon bacon cheesecake hits so many high notes. While bacon in dessert still surprises people, it never fails to win them over. I use thick-cut slices coated in brown sugar, then bake them until they’re crispy, caramelized, and just shy of burnt. That sugar crust turns the bacon into candy with an edge—crunchy, salty, and smoky.
Once cooled, I chop the bacon into chunks and fold it straight into the chocolate bourbon bacon cheesecake filling. That’s the first trick: don’t just toss it on top—embed it right into the batter so you get bacon in every bite. The contrast of crisp bacon and silky bourbon chocolate cream is unforgettable.
I first tried it while testing ideas for my fudgy chocolate brownie pie, and it instantly clicked: bacon doesn’t need to be a novelty. In this chocolate bourbon bacon cheesecake, it’s a flavor backbone. It balances the sweetness, sharpens the chocolate, and makes each slice pop.
Dark chocolate ganache: a final, silky flourish
After the cheesecake cools completely, it’s time to finish this chocolate bourbon bacon cheesecake with a glossy chocolate ganache. Ganache sounds fancy, but it’s just equal parts chopped dark chocolate and hot cream. I pour the hot cream over the chocolate, stir it gently, and watch it turn into a smooth, shiny topping that elevates every bite.
I spread the ganache over the cold chocolate bourbon bacon cheesecake and chill it again for a slight set. Then I top it with extra candied bacon pieces and a pinch of flaky salt. That final touch delivers a salty crunch and bold finish that sets this cheesecake apart from anything else you’ve made.
The ganache trick came from a happy mistake while working on my mini cheesecake recipe—extra melted chocolate became a topping, and it stuck. Now, I never make chocolate bourbon bacon cheesecake without it. It seals in moisture, adds richness, and makes every photo worth taking before the first slice is gone.
Serving, Storage & Flavor Tips
Serving chocolate bourbon bacon cheesecake the right way
Here’s the thing: you don’t just serve chocolate bourbon bacon cheesecake—you unveil it. After it’s fully chilled (ideally overnight), I take it out about 30 minutes before slicing. Letting it come to just under room temp brings out the bourbon notes and makes the texture irresistibly smooth.
Use a hot knife for perfect slices—run it under hot water and wipe it clean between each cut. That ganache layer stays sleek, and the bacon stays put. I love plating it with a drizzle of bourbon caramel or a single berry for contrast. But honestly? This cheesecake doesn’t need much. It’s a conversation starter on its own.
I once brought it to a backyard dinner where someone literally dropped their fork after the first bite and said, “Wait—what is this?!” That’s the goal every time.
How to store leftovers and tweak flavors
You can store this cheesecake in the fridge for up to five days. Just wrap it tightly with plastic wrap or keep it in an airtight container. For longer storage, slice and freeze individual portions—each wrapped in parchment and sealed in a freezer bag. Let thaw overnight in the fridge, and it’ll taste freshly made.
Want to mix it up? Try maple bacon instead of standard or a splash of coffee liqueur in place of bourbon. For a non-alcoholic version, use vanilla extract and a touch of maple syrup—it still sings.
Inspired by the layered punch of this bacon bourbon caramel cheesecake flavor explosion, you can truly make this your own. I even tried a garnish twist from my chocolate bourbon bacon cheesecake original post—a dash of smoked paprika on the crust. Sounds weird, but trust me, it worked.
Conclusion
This chocolate bourbon bacon cheesecake doesn’t just satisfy a sweet tooth—it tells a story with every forkful. It’s bold, balanced, and surprisingly easy to make. Whether you’re impressing guests or indulging solo, this dessert brings together rich chocolate, smoky bacon, and warm bourbon into one unforgettable dish. Just like Grandma Rosa taught me, I keep cooking until the flavors sing. And this one? It belts out joy.
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What makes chocolate bourbon bacon cheesecake unique?
It’s the combination of sweet, smoky, and boozy flavors in one rich dessert. The candied bacon adds crunch and umami, while the bourbon adds a depth that enhances the creamy cheesecake and dark chocolate ganache. Each bite delivers layers of surprise.
Can you make chocolate bourbon bacon cheesecake without alcohol?
Yes, you can substitute bourbon with vanilla extract or even maple syrup. You’ll still get the rich flavor profile without the alcohol, making it family-friendly while preserving the sweet-smoky dynamic.
How do you store chocolate bourbon bacon cheesecake?
Store it in an airtight container in the fridge for up to five days. For longer storage, freeze individual slices wrapped in parchment and sealed in bags. Thaw overnight in the fridge for the best texture and taste.
What’s the best bourbon to use in cheesecake recipes?
Use a smooth, mid-range bourbon with vanilla and caramel notes. Maker’s Mark, Bulleit, or Woodford Reserve all work well. Avoid overly strong or spiced bourbons—they can overpower the filling’s balance.