Bacon?! Unlocked: The Secret to the Perfect Caramel Cheesecake

what's good everybody hey check it out guess who's back is Robert from Robert's house of cheesecakes right back hey he hey no joke he back now you guys remember he made what did you make before the name is just so long the last cake I made was the caramel cinnamon crumble cheesecake got it anyway look had some great success people reached out that was out in the city of uh Dallas Dallas Texas you know what I mean they got him to make a few cake you know cheesecakes for him and all of that but before he left though he kept talking about this what is know okay so it's called the creamy crack caramel bacon cheesecake listen to that you know we had to bring you back right you know anything with bacon you talking about sweet and savory we got to try it now if you guys look there's a whole lot of ingredients right here I'm not even going to say a whole lot cuz it look like this right here kind of like simplifies it you know what I mean don't forget the full ingredient list will be on my website smoking the gab.com and that's wab.com now I know I'm doing a lot of talking but check this out this is his show I asked him to come back this is by by popular demand you know what I mean I'm going say it like that so listen I'm going to let you go ahead and do your thing absolutely okay so I just want to go over the ingredients with you before we start putting things inside the mixing bowl and everything so we have three blocks of cream cheese right here all right let me I'll grab these right so look you know what I'll do I'll just help out right now just be your Sue Chef how absolutely there you go three room temperature right then we have our sugar sugar sour cream three eggs vanilla extract the real thing crackers for the quest and I don't tell nobody what I use it's a secret you can use any kind of gr cracker Quest you want to use I was wondering hey he not lying either last time you was here that's just the way Ginger Snaps whatever you like you can use it okay um but I will tell you this the cookies that I use for my crust you don't have to add any sugar to it because it's already sweet so it's not like you have to add sugar and then look this the piece right here to make me smile absolutely check it out we got that thick cut bacon and then we have our heavy cream for the caramel right and then that's our food coloring that I use depending on the flavor that I'm using you know that's it and we got a spring form pan and then we have our talk to them tell them what size spring form pain okay so this is a 8 in right here so if you want to make a 8 in cheesecake you're definitely going to need three blocks of cream cheese if you want to do 9 in four uh if you want to do a 10 in cheese cake five okay so you just and that's so so explain to them look that's so that you have the height you know what I mean because look it gets wider that'll make a flat cheesecake right okay so first things first we're going to take our spring form pan and we're going to detach the size of it from the bottom part because what we're going to do is you want to know what I thought you was going to do I thought you was going to have this up like this mhm now listen they do make these to fit in here like that but I see why if you do them this way it lock it down and there's no and see it it it's easier when you separate the parchment paper from the Cheesecake you can just pull it off and just put it on your cakeboard I got you know so yeah so that's what so these are what I call like what you're saying is like a pro tip absolutely you know what I mean uh okay y so I'm going go ahead and I'm just going to line the parchment paper like this all right and then I'm going take the side of the spring form pan and I'm going to lock it okay all right so I think this is cool for everybody to see cuz just the fact like if you never even use the spring pan you know or this technique right here you guys need to check it out I'm going to hold it up and show it like this right she hi locked it in look I can hold it exactly so another thing I'm going to show you too is because there's like some space in between the pment paper and this the bottom of the pan I'm just going to go ahead and unlock this again and then I'm just going to press it down so that the paper is like right on top of the bottom of the SP for pan so now we're good right here so next AB is going to melt some butter so I can add the butter to our crust okay you want it to be like sand and I'm going to show you man look at that look at that butter right there so we got our melted butter here yeah man I'm going to take a little not too much like that should be good right there okay get the butter all around the crumbs right so this is the part when he said that he wanted to be more like a uh sand like like sand like wet sand I got a fish tank man so I know exactly what that feel like so what I'm going to do is preheat the oven you want to pre the oven for at 350° right so let me start that now okay so now that we have the butter inside of the quest I'm going to go ahead and I'm just going to go ahead and dump and I'm just going to take my hand and I'm just going to press the crumbs around the spring form pan evenly now one of the things you guys can do is you can get yourself a bottom a square glass or something like that just a square bottom glass what I'm trying to say equally level and you can just go ahead and just you know tap it tap it all the way around just to get it that way but so look we'll show it over there to that camera just like this right okay nice and evenly make sure you have a nice amount in the center because that's very important what we're going to do now is we're going to put it in the oven at 350° for about 4 minutes all right so go ahead and put that in the inside look I'm going to set a timer I'm going to mess with everybody out here Alexa set a timer for 5 minutes but you can set the timer for 5 minutes now here let me give you guys a real Pro tip I don't really say it like when I be baking right here but if you guys take a look right here always keep myself some soapy hot water right and what do I do I wash my dishes as I go you know what I mean cuz when I'm done in the kitchen I'm done okay so what he did just now is he took this out you know 5 minutes when is you know the 5 minute timer you guys can see it it's a little bit on the hot side and it smells good too but that it does it smells incredible smells very good so I'm going to go ahead and put this inside of the uh refrigerator so now we're going to get down to the important stuff our cheesecake batter so I'm going to go ahead and I'm going to put one package of cream cheese and it's already nice and soft so I'm going to I'm going to go ahead and I'm going lock this up and I'm going to put my Stam mixer at about between a two and a four and you just want to let the cream cheese mix in a bowl for a couple of minutes until it's all nice and smooth and then after that then we'll start adding our other ingredients here okay so are you going to start with uh sugar yes sir we're going to start with a cup of sugar I like to just pour slowly exactly okay so this is a/2 cup let me go back in a little bit put a little bit more in there now if you want you can increase your speed a little since you have your sugar in there ready all right just for a couple of seconds not for a long amount of time then I'm going to decrease the speed back down to a two and then next what we're going to do is we're going to add our vanilla so if you want to go ahead so about a tablespoon correct yeah yeah about a tablespoon all right and then we're going to do the same thing again just increase the speed a little and I'm going to decrease it back down to two again and then AB we're going to add our sour cream you can put a couple of Scoops inside it right good add a little more all right add a little more now don't forget you guys the full in ingredient list will be on the on my website it's perfect you know what I mean so you guys won't be doing the same thing that he and I are doing so at some point you want to take your spatula and I'll get a spatula from Ab once he's done Vining it off um because it's very important that you stop your mixer and you open it up and you lift up the top piece and you take your spatula and you get all inside of the bowl at some point between adding your ingredients you definitely want to take a spatula and make sure that all the cream cheese what you call it a spatula spatula I'm a New Yorker okay born and raised shout out to New York so now that I've already done that um you know the cream cheese on the bottom is incorporated I'm going to go ahead and I'm going to start mixing again before I add my eggs to okay three eggs now listen mhm some of the people that follow me they were telling me AB don't be cracking your eggs in there what happened if you got one egg that's bad I say I come from a big city right look this I come from everywhere I go it's like a concrete jungle they got procedures I ain't never had a bad egg ever in my life but one of the things they do say is you want to crack it make sure you don't get no shell here and then drop it you know I got it by the look of your face M look all you can do is pray pray you don't get a shell in there you know you know what I mean but look we got a good crack there there you go perfect so we going to do one at a time oh one at a time one at a time there you go all right all right so now we're going to do the next one all right the second one now we're about to add our third one there you go so now that our eggs are Incorporated in the cheesecake batter I'm just going to go ahead and increase our speed I'm just going to stop this because I see some cream cheese that's sticking to the side right of the bowl I want to make sure that it's all Incorporated now we're just going to mix a little more and this cheesecake batter is good to go y'all we're going to start with the creamy crack caramel so AB if you can got another name what's that creamy crack creamy crack that's right hey it's creamy creamy crack corn it's crack because it's it's like an addiction when you eat it you know what I mean so the name serves as purpose so we're going to add a cup of sugar 2/2 cups yep there you go all right once we get this started put it like on a a medium heat medium heat so what you're doing is you Browning your sugar now right so what I'm doing is I'm going to melt my sugar and something I want to share with you all too like if if you ever make caramel and for some reason your sugar just like clumps up all into one piece there's nothing to worry about all you have to do is just keep mixing and mixing and mixing because eventually the sugar is going to melt so it's nothing to worry about so if that happens please don't get discouraged okay so obviously we need to switch sides right I said I wanted you know I don't mind being a su Chef so he said let's start do some of that heavy lifting there it's a teaching moment that's all the teach a moment so I want you guys to come in here and take a look at this look at how it's starting to you know separate well it's actually starting to melt you know what I mean yeah when you all see that that's a good thing that's what you want because your your sugar's going to turn into like little crystals and now you can see the color starting to change a little right we're getting close to that Amber color now yeah that's perfect so remember he was talking about the color the amber color let it's coming so the two goals want to achieve when you make your caramel before you add your heavy creamy of butter you want very little crystals left inside your sugar very little and you want the amber color to start to show and it's getting there now okay look that's perfect right there that's perfect so we can take it off the heat right now yep we can take it off the heat and we can add some butter to it okay okay you're not going to add too much but that's good right there now look at this y'all get in here look they're starting to look like caramel let's go right and now we can start adding the heavy cream a yeah look so adding heavy cream slowly [Music] right now you remember when I was telling you earlier now see you got that big Clump right there no worries at all we're just going to keep stirring it and stirring it until that clump of sugar that's stuck to the um the Whisk until it melts so it's no problem okay so listen our caramel the creamy crack caramel is done uh I put it inside of a measuring cup and what we're going to do now is we're going to put it in the refrigerator so we can cool down and you know kind of thicken up a little before we mix it up with our bacon what we're going to do now is we're going to take our batter and we're getting ready to start baking this cheesecake right here finally hey hold up homie you know let me get a little bit of that oh hold on now hold on hold on all right there you go there we go all right there you go I'll tell yall after cheesecake is all right so normally like what I like to do is I like to take a little bit of my batter okay and since I like to give it some presentation being that we're going to make a creamy crack caramel cheesecake I'm going to use some brown food coloring so now that's done I'm going to take my fingers and I'm going to dip it inside this extra butter that we have and I'm just going to you know when okay I thought you were going to use a whole new set for one second just Grease the sze of the spring form pan so therefore your cheesecake doesn't stick to the pan you know this is what I like to do you know when it works for me I'm going to go ahead and I'm going to add now you see how you moving now folks now you can see that we moving in real time right you know what I mean uh this is it was a lot of talking but you got to be able to explain this is a tutorial absolutely you know what I mean but once you made this you guys will find ways to like do things your way and it comes out like I can't you can I can already tell you it comes out amazing you know what I mean but you really give this a chance don't let this overdo it for you and make you think like hey I don't want to try this it's too much well no you got to try it and you know what listen if you mess up trial and error okay just like me before you know I got the hang of bacon cheese cakes and everything I made a lot of mistakes trust me as you see here we're going to do one color at a time until we are done completely with our so you don't care how it is it's just like you just put it in there however however it mix is how it mix right right right cuz I'm going to show youall what I'm going to do when this is all done I got a little topick right here okay okay so I remember this from last time right so I'm going just take my toothpick and ah so this is how we get that little yeah you can just make like little you know designs or whatever you know just to make it look nice and you know hey when I make this one I'm going put AB in there I want you to show me how you going to do that I got figure I got to figure it out you'll figure it out I'm sure you will all right see there you go so now before we put it in the oven we're going to wrap it in foil okay so look this is what the foil for now this going to make sense to show you this is called a water bath right so what we want to do is we want to put some water over here am I saying it right absolutely right and the aluminum remember this was a spring pan spring form spring form so meaning we can take this to loose you don't know if that's completely sealed or not but this right here if you get one solid piece right now I'm going to let you do it however you do it okay you know what I mean but right you understand that look now it becomes it won't let no water get in the bottom and you know spoil your uh your crust or nothing like that right so you just take your foil and just make sure that the foil is completely over the spring form pan because you don't want the water to um seep into the bottom of your pan because then your crust is going to be soggy you're not going to be happy about that okay so look he he got it all double folded up as if we was about to raise the water way up here like that you know he using the baking sheet anyway you know baking pan so look this is what I'm going to do I'm getting ready to go ahead and put some water in here right so I'm going to bring it right here I'm just going to add some water to it right this will keep that moisture in there absolutely and what we trying to do is keep the cheesecake from cracking and you know what that's good right there that's per that's it right there right perfect so if you go ahead and open that now explain to him about the time me personally I like to bake my cheesecakes for 2 hours in the oven okay and I like to bake my cheesecakes at 350° for the first 10 minutes okay and then after the first 10 minutes I like to decrease my temperature down to 275 for an hour and 50 minutes the worst thing you can do is Rush your cheesecake you don't want to do that you want your cheesecake to take its time and bake okay folks look now this is where we come home you know more so like to my side right listen we going to go ahead and do this baking now we getting down to the nitty-gritty now let everybody know look the pan was cold I got heat underneath it I'm just starting it off this way [Music] okay look so check it out Robert we got this bacon right here now you didn't have me make a lot of bacon I know you said it was up to me so I went ahead and made the whole pack and that's good that that that's good right there absolutely look this is what I'm going to do right here you know just the grease off of get some the grease off you know this doesn't make a difference you guys cuz look whether they break now you make them as crispy as you want to or as soft as you want to right but look at this right here all right so look I'mma cut some of these down you tell me is this the right size right okay so it's perfect okay [Music] perfect okay folks so look as you can see pulled out the caramel we cut up chopped up all of the uh bacon now this right here is what we call movie Magic right this the movie cheesecake right this is the one that was already prepared it had this on the top so if you look just got a little bit of it messed up a little bit cuz of the foil was on the top right so I'm going to just set this off to the side just for the sake of the time of doing this video we just want to show you how to do it right so now I'm going to go ahead and let them I know you going to need that all right so now we now that our bacon is already chopped up I'm just going to add all of that and I'm just going to mix the creamy crack [Music] caramel look at that right there so if you guys say that you don't know the definition of sweet and savory something is wrong this is it right here that's it right there this is it so what we're going to do now we're going to put this back in the refrigerator for about 20 minutes once we take it out we'll be ready to slice it all right so look check it out folks it's been about 30 minutes that it's been in here but look oh yeah [Music] all right folks listen if that is not a masterpiece I don't know what is I got a chance to like hit the the side of the spring pan I'm going just tell you right now bacon and caramel with a little cheesecake hey so look don't let me do that do your thing man I'm going to let you do the honors on this one h [Music] okay [Music] he oh man see this is the kind of Cheesecake that you and your cousins fight over at the family reunion when you got the last slice like who going to have the last slice this listen I'm going to ask you guys to do one thing some of you guys might not understand about the sweet Savory and that some of you guys do right just don't eat this with your brain when I tell you this right here is fire this right here is fire now listen this is Robert better known as Robert's house of cheesecakes you guys can check him out if you guys are in the Dallas area you guys tapped out and you know reached out to him before and got some cakes from him you know what I mean go ahead I promise you try this now we gave you all of the ingredients everything is on my website his whole information is right down here where you guys can see it and with that being said listen if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there there's a channel out here that's simplifying these recipes and taking a mystery out of cooking and with that being said you know what we about to do we out peace peace [Music] [Music]