Bacon Chocolate Cheesecake
Crust:16 oz. graham cracker crust
¼ c. bacon fat, melted
2 oz. Powdered Sugar
Cheesecake:24 oz. Cream Cheese, room temperature
2 oz. Powdered Sugar
Cheesecake:24 oz. Cream Cheese, room temperature
¼ c. bacon fat, melted
2 ½ T Cocoa Powder
3/4 cup Granulated Sugar
3 Large Eggs
1T. vanilla extract
2 T. Chicory Stout
2 T. Chicory Stout
½ # crumbled bacon
1. Preheat oven to 350 degrees F.
2. Mix together the crust ingredients and press into the bottom of a 9 inch springform pan. (Use enough of the crust ingredients to make the crust 1/4 inch deep). Tap your crust with an empty drinking glass for an even texture. It should be fairly dry. Bake for 10 min and let cool.
3. Combine cream cheese and sugar in medium mixing bowl and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl in between each egg. Add stout , vanilla, cocoa powder and blend until smooth and creamy. Fold in bacon crumbles.
4. Pour batter into prepared crust and tap the pan on the counter to remove air bubbles.
4. Pour batter into prepared crust and tap the pan on the counter to remove air bubbles.
5. Wrap the bottom of the pan with aluminum foil (give it pants), and place in a large roasting pan with about ½” water.
6. Bake 60 minutes. The edges will be set, but the center will have alot of jiggle to it and will appear uncooked. Let the cake rest for one hour. Remove it, cover, and refrigerate overnight.
