You should feel special – that’s what I call my kids. They’ve always been my little punkins. I’m sure it probably pisses them off when I call them that now because they’re 14 and 17 and it’s just not cool to be called pet names by Mom anymore.
They will always be my little punkins.
Speaking of punkin, I made a very special dessert for you today. And bacon is involved.
I know, I know. My last post was bacon-y.
Should be a sin. It’s insanely delicious.
I did struggle with naming it. Do I call it Pumpkin Cheesecake Topped with Chocolate and Bacon?
Pumpkin Chocolate Bacon Cheesecake?
Cheesecake with Pumpkin, Chocolate and Bacon?
Whatever you want to call it, it’s luscious and a perfect combination of salty and sweet. They chocolate I used is Chocoley, and it’s the bomb.
Am I so wrong for putting pork on dessert?
If loving bacon on my cheesecake is wrong, I don’t want to be right.
I’m cheesy, I know.
Here’s the printable:
Pumpkin Cheesecake with Chocolate and Bacon
- 1 1/2 cups graham cracker crumbs
- 1 stick salted butter, melted
- 3 tbsp sugar
- 3 8 oz blocks cream cheese, at room temperature
- 1 1/2 cups sugar
- 3 eggs
- 1/4 cup ricotta cheese
- 1 cup pumpkin puree
- 1 tbsp vanilla extract
- 1 cup Chocoley milk chocolate pieces, melted
- 1 tbsp Crisco shortening
- 6 strips bacon, cooked and crumbled
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs, butter and 3 tbsp sugar in a mixing bowl.
- Press into a springform pan.
- In a stand mixer, combine cream cheese through vanilla and mix on medium until thoroughly combined.
- Pour into prepared crust and bake for 1 hour. Let cool for 30 minutes, then cover and refrigerate for at least 4 hours.
- Combine chocolate bars and Crisco, heat in microwave on medium heat until melted, about 1 minute, stirring after 30 seconds.
- Drizzle chocolate sauce over cheesecake and top with bacon crumbles.