Bacon Pumpkin Cheesecake

Savory and Flavorful Fall Dessert

Ingredients:

Crust:

  • 2 Cups Graham Cracker Crumbs
  • 3 Tablespoons Brown Sugar
  • 1 Teaspoon Cinnamon
  • 1 Stick Salted Butter (Melted)

Filling:

  • 6 Slices GODSHALL’S Turkey Bacon (Diced Fine)
  • 3 (8 oz) Packs of Cream Cheese (Room Temperature)
  • 1 (15 oz) Can Pumpkin “Meat”
  • 3 Eggs and 1 Egg Yolk
  • 1/4 Cup Sour Cream
  • 1 1/2 Cups Sugar
  • 1 1/2 Teaspoon Cinnamon
  • 1/8 Teaspoon Freshly Ground Nutmeg
  • 2 Tablespoons Brown Sugar
  • 1/8 Teaspoon Ground Cloves
  • 2 Tablespoon All-Purpose Flour
  • 1 Teaspoon Real Vanilla Extract

Instructions:

  1. Preheat oven to 350 degrees F.
  2. To prepare the crust, grab a bowl and mix the graham cracker crumbs, sugar and cinnamon. Then add melted butter.
  3. Press down flat into a springform pan.
  4. For the filling, make candied bacon nuggets by placing 6 diced slices of GODSHALL’S Bacon into a pan over medium heat.
  5. As bacon begins to brown, fold in cinnamon and brown sugar.
  6. When browned, remove and cool on paper towels to drain excess moisture
  7. Beat cream cheese until smooth.
  8. Then add pumpkin meat, eggs, yolk, sour cream, sugar and spices. Add flour, candied bacon nuggets and vanilla. Beat together until well combined.
  9. Pour the mixture into crust. Distribute the mix evenly and bake for 1 hour at 350 degrees F.
  10. Remove from the oven and let rest for approx. 20 minutes.
  11. Cover the cheesecake and refrigerate for approx. 4 hours.
  12. ENJOY!