cheesecake pommes bacon fireball sauce piquante firebarns bacon
1h30 + 4h (rest) • 8-10 servings

Apple Bacon Fireball & Firebarns Bacon Cheesecake

Ultra-creamy cheesecake on a graham cracker crust, topped with a bacon, apple, and maple jam made with Fireball Whiskey, and finished with our Firebarns Bacon hot sauce. Sweet and salty, smoky, with a little kick that's addictive!

Ingredients

Crust

  • 200 g of Graham or Biscoff biscuits
  • 100 g of melted butter
  • 2 tbsp. of sugar

Topping

  • 500 g of cream cheese, room temperature
  • 125 g of sugar
  • 3 eggs
  • 180 ml of 35% cream
  • 1 tsp. vanilla extract
  • The zest of half a lemon (optional)
  • 1 pinch of salt

Apple Maple Firebarns Bacon Jam

The recipe gives 1 jar (approximately 1 1/2 to 2 cups)

  • 450 g of bacon, cut into small pieces
  • 2 sweet apples (Honeycrisp, Gala, Ambrosia), peeled and cut into small dice
  • 90 g (½ cup) of brown sugar
  • 125 ml (½ cup) of maple syrup (or honey for an even sweeter taste)
  • 80–100 ml (⅓ cup) of Fireball Whisky (to taste)
  • 2 to 3 tbsp. of Firebarns Bacon Hot Sauce
  • 60 ml (¼ cup) of apple cider vinegar
  • Pepper to taste

Preparation

Crust

  1. Preheat oven to 350°F.
  2. Crush the biscuits into fine crumbs.
  3. Mix with the sugar and melted butter.
  4. Press into the bottom of a springform pan (20-23 cm).
  5. Cook for 10 minutes. Let cool slightly.

Topping

  1. Whip the cream cheese until smooth.
  2. Add the sugar and mix gently.
  3. Incorporate the eggs one at a time.
  4. Add the cream, vanilla, salt and zest. Mix without over-whipping.

Cooking

  1. Pour over the cooled crust.
  2. Bake for 50 to 65 minutes: the center should be slightly wobbly.
  3. Leave to cool for 1 hour in the oven with the door ajar.
  4. Add the apple & bacon topping on top of the cheesecake
  5. Refrigerate for at least 4 hours before unmolding.

Bacon Jam

  1. In a heavy-bottomed saucepan/skillet, cook the bacon over medium heat until golden brown. Remove the bacon to paper towels. Keep 2 tablespoons of fat in the pan (discard the excess).
  2. Add the diced apples to the fat and cook for 5–7 minutes over medium-low heat, just to soften them.
  3. Pour in the Fireball, scrape the bottom, then let it reduce for 1–2 minutes.
  4. Add the brown sugar, maple syrup, Bacon hot sauce and cider vinegar. Return the bacon to the pan. Simmer gently for 20–30 minutes, stirring frequently, until thickened and glossy (jam-like consistency).

Featured Products

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Bacon Hot Sauce 200 mL
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