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 Chocolate Bacon Caramel Cheesecake pellet grill bbq recipeChocolate Bacon Caramel Cheesecake

Chocolate Bacon Caramel Cheesecake, those of you that know us know that we like bacon, a lot. We saw a picture of a Bacon Cheesecake last week and have thought of nothing else. They didn’t have a recipe so we worked out one that we liked. Or let me say that everyone loved. Our crash test dummies Jessie and Marcos were swooning. There were only a few crumbs left on the plate this morning. Ken got those.

We used a chocolate striped shortbread cookie for our crust; graham cracker is just too boring…adding in 1 cup of chocolate chips and a 12 oz. package of bacon. We then added another package of bacon and chocolate chips into our filling. We topped it off more bacon in our caramel sauce. There was more than 2 pounds of bacon in this cheesecake.

We had all the major food groups covered here: bacon, chocolate, caramel and cheesecake. It just doesn’t get any better than this. The smoky bacon mixed with the semi-sweet chocolate added to the caramel and cheesecake ingredients was a dessert symphony. But, one last touch of flavor. We used our Green Mountain Wood Pellet Grill. I loaded the hopper with Texas Pecan wood pellets for the perfect sweet smoky finish on the cheesecake. It was awesome!

Chocolate Bacon Caramel Cheesecake
A Wood Pellet Grill Recipe

Prep Time: 1 hour
Cook Time: 1.5 hours @ 350 (174c)
Grill: Green Mountain Wood Pellet Grill
Pellets:
Pacific Pellet Gourmet BBQ Pellet Texas Pecan

Chocolate Bacon Caramel Cheesecake pellet grill bbq recipeThe Crust

Chocolate Bacon Caramel Cheesecake
A Wood Pellet Grill Recipe

Ingredients: Chocolate Bacon Caramel Cheesecake

Crust:

  • 1package of Chocolate Stripped Shortbread Cookies, made into crumbs
  • 12 oz. extra-crispy Bacon bits (we made our own)
  • 2 Tbs. Butter, melted
  • 2 Tbs. Brown Sugar
  • 1 tsp. Vanilla Extract
  • 1 cup semi-sweet chocolate chips

Cheesecake:

  • 32 oz. Cream Cheese, room temperature
  • 8 oz. sour cream
  • ½ cup Sugar
  • ½ cup chocolate chips
  • ½ cup crumbled  crisp bacon
  • 3 Large Eggs
  • ¼ cup Heavy Cream
  • 1 Tbs. Lemon Juice
  • 1 Tbs. Vanilla Extract
  • 1 Tbs. Rum Extract

Bacon Turtle Topping:

  • 1 cup Sugar
  • 2 Tbs. water
  • 3 Tbs. cold Bacon Grease (chilled until solid) 1 Tbs. Butter
  • ½  cup Heavy Cream
  • ½  package of Semi-sweet Chocolate Chips
  • ½  cup extra-crispy Bacon bits

 Chocolate Topping

  • ½ bag chocolate chips Chocolate Bacon Caramel Cheesecake pellet grill bbq recipe

    The Crust

Chocolate Bacon Caramel Cheesecake
A Wood Pellet Grill Recipe

Directions: Chocolate Bacon Caramel Cheesecake

Put your crisp bacon into your food processor and do a rough chop, you don’t want it too fine. Set aside. Put the cookies in next and chop them. Now add all the ingredients to the food processor and pulse a few times until everything is well mixed.

Press into a 9 inch springform pan, I like a thick crust so ours is about ½” thick. We saved the leftover crust crumbs for ice cream. Firm it up by pressing it down flat with the bottom of a glass.

Put your crust onto the grill at 350 (174c) degrees for 10 minutes.

Place the cream cheese and sour cream into the food processor and blend. Now, add the rest of the ingredients for the filling and mix well.

Pour your batter onto the crust and spread it evenly with a spoon. Tap the pan on the counter top to work out any air bubbles. Now place your pan back onto the Grill/Smoker at 350 (174c) degrees for 1 ½ hours. I use a Maverick ProTemp Instant Read Thermometer for checking temps.

When the cake is done it will still jiggle in the middle so don’t worry about that. Take a small sharp knife and carefully run it around the sides of the pan to free the cake from it so it won’t crack when you remove the springform. Cover and refrigerate overnight.

I let the cheesecake cool for awhile then added my caramel topping and put it back into the refrigerator overnight.

Directions: Bacon Caramel Topping:

I have never made caramel before and found this interesting. Put 1 cup of sugar and 2 Tbsp. water into a sauce pan over low heat. Gently stir the sugar as it melts. After it has melted bring it to a low boil and let it boil until it becomes amber in color.

Once it boils it will go quick so have your butter, bacon and bacon grease ready to go into the sauce. When the caramel is a rich amber color, stir in the butter, bacon and bacon grease mixing well. Remove from heat and stir in the cream.

Set aside and let it cool for 15-20 minutes. Then pour over the top of your cheesecake, letting it pool on top of the cheesecake. I put it back into the fridge overnight.

The next morning I removed the side of my pan and made my chocolate sauce. I put ½ of a bag of chocolate chips into a 2 cup measuring cup and micro waved it for 30 seconds. Pulled it out and stirred and gave it another 30 seconds, pulled it back out and stirred and gave it another 15 seconds. Using a tablespoon I bordered the chocolate around the top edge of the cheesecake making a nice ring of chocolate.

Chocolate Bacon Caramel Cheesecake pellet grill bbq recipe Bacon

Chocolate Bacon Caramel Cheesecake pellet grill bbq recipePress into a 9 inch springform pan

Chocolate Bacon Caramel Cheesecake
A Wood Pellet Grill Recipe

Chocolate Bacon Caramel Cheesecake pellet grill bbq recipe Using our GrillPlate on the Grill

Chocolate Bacon Caramel Cheesecake pellet grill bbq recipeThe Filling

Chocolate Bacon Caramel Cheesecake pellet grill bbq recipePour your filling onto crust

Chocolate Bacon Caramel Cheesecake
A Wood Pellet Grill Recipe

Chocolate Bacon Caramel Cheesecake pellet grill bbq recipe In the Smoke

Chocolate Bacon Caramel Cheesecake pellet grill bbq recipeBacon Caramel Topping

Chocolate Bacon Caramel Cheesecake pellet grill bbq recipe Chocolate Edging

Chocolate Bacon Caramel Cheesecake
A Wood Pellet Grill Recipe

Chocolate Bacon Caramel Cheesecake pellet grill recipeLet’s Eat

Chocolate Bacon Caramel Cheesecake
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
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Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
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Our Cutlery Provided By:http://datenightdoins.com
Chocolate Bacon Caramel Cheesecake
Recipe Type: Dessert
Author: Chef Ken
Prep time:
Cook time:
Total time:
Chocolate Bacon Caramel Cheesecake, those of you that know us know that we like bacon, a lot. We saw a picture of a Bacon Cheesecake last week and have thought of nothing else. They didn’t have a recipe so we worked out one that we liked. Or let me say that everyone loved. Our crash test dummies Jessie and Marcos were swooning. There were only a few crumbs left on the plate this morning. Ken got those. We used a chocolate striped shortbread cookie for our crust; graham cracker is just too boring…adding in 1 cup of chocolate chips and a 12 oz. package of bacon. We then added another package of bacon and chocolate chips into our filling. We topped it off more bacon in our caramel sauce. There was more than 2 pounds of bacon in this cheesecake. We had all the major food groups covered here: bacon, chocolate, caramel and cheesecake. It just doesn’t get any better than this. The smoky bacon mixed with the semi-sweet chocolate added to the caramel and cheesecake ingredients was a dessert symphony. But, one last touch of flavor. We used our Green Mountain Wood Pellet Grill. I loaded the hopper with Texas Pecan wood pellets for the perfect sweet smoky finish on the cheesecake. It was awesome!
Ingredients
  • Crust:
  • 1package of Chocolate Stripped Shortbread Cookies, made into crumbs
  • 12 oz. extra-crispy Bacon bits (we made our own)
  • 2 Tbs. Butter, melted
  • 2 Tbs. Brown Sugar
  • 1 tsp. Vanilla Extract
  • 1 cup semi-sweet chocolate chips
  • Cheesecake:
  • 32 oz. Cream Cheese, room temperature
  • 8 oz. sour cream
  • ½ cup Sugar
  • ½ cup chocolate chips
  • ½ cup crumbled crisp bacon
  • 3 Large Eggs
  • ¼ cup Heavy Cream
  • 1 Tbs. Lemon Juice
  • 1 Tbs. Vanilla Extract
  • 1 Tbs. Rum Extract
  • Bacon Turtle Topping:
  • 1 cup Sugar
  • 2 Tbs. water
  • 3 Tbs. cold Bacon Grease (chilled until solid) 1 Tbs. Butter
  • ½ cup Heavy Cream
  • ½ package of Semi-sweet Chocolate Chips
  • ½ cup extra-crispy Bacon bits
  • Chocolate Topping
  • ½ bag chocolate chips
Instructions
  1. Put your crisp bacon into your food processor and do a rough chop, you don’t want it too fine. Set aside. Put the cookies in next and chop them. Now add all the ingredients to the food processor and pulse a few times until everything is well mixed.
  2. Press into a 9 inch springform pan, I like a thick crust so ours is about ½” thick. We saved the leftover crust crumbs for ice cream. Firm it up by pressing it down flat with the bottom of a glass.
  3. Put your crust onto the grill at 350 (174c) degrees for 10 minutes.
  4. Place the cream cheese and sour cream into the food processor and blend. Now, add the rest of the ingredients for the filling and mix well.
  5. Pour your batter onto the crust and spread it evenly with a spoon. Tap the pan on the counter top to work out any air bubbles. Now place your pan back onto the Grill/Smoker at 350 (174c) degrees for 1 ½ hours. I use a Maverick ProTemp Instant Read Thermometer for checking temps.
  6. When the cake is done it will still jiggle in the middle so don’t worry about that. Take a small sharp knife and carefully run it around the sides of the pan to free the cake from it so it won’t crack when you remove the springform. Cover and refrigerate overnight.
  7. I let the cheesecake cool for awhile then added my caramel topping and put it back into the refrigerator overnight.
  8. Directions: Bacon Caramel Topping:
  9. I have never made caramel before and found this interesting. Put 1 cup of sugar and 2 Tbsp. water into a sauce pan over low heat. Gently stir the sugar as it melts. After it has melted bring it to a low boil and let it boil until it becomes amber in color.
  10. Once it boils it will go quick so have your butter, bacon and bacon grease ready to go into the sauce. When the caramel is a rich amber color, stir in the butter, bacon and bacon grease mixing well. Remove from heat and stir in the cream.
  11. Set aside and let it cool for 15-20 minutes. Then pour over the top of your cheesecake, letting it pool on top of the cheesecake. I put it back into the fridge overnight.
  12. The next morning I removed the side of my pan and made my chocolate sauce. I put ½ of a bag of chocolate chips into a 2 cup measuring cup and micro waved it for 30 seconds. Pulled it out and stirred and gave it another 30 seconds, pulled it back out and stirred and gave it another 15 seconds. Using a tablespoon I bordered the chocolate around the top edge of the cheesecake making a nice ring of chocolate.

 

 

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This Post Has One Comment

  1. I AM SO GOING TO TRY THIS OUT!! Thanks

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