• 1 11oz pkg Pecan Shortbread Cookies
  • ¼ cup Brown Sugar
  • ¼ cup Melted Bacon Fat
  • 2 tbsp Melted Butter

Preheat oven to 350f. Process cookies until no hunks remain. Add brown sugar and blend. Add melted Bacon Fat and Buter and pulse until combined. You can, instead, crush with rolling pin and mix ingredients with your hands in a big bowl. Spray 9X13 pan with non-stick & pat mixture firmly and evenly in pan. Bake about 15 minutes(turning once) until lightly browned and edges are pulling away from sides. Set aside to cool completely. Turn oven down to 225f.


  • 4 lbs. Cream Cheese
  • 2 cups Sugar
  • 8 Eggs+ 2 yolks
  • ½ cup Lemon Juice
  • 3T Vanilla
  • ¼ t Salt

Place softened cream cheese in mixter and blend until smooth. Add sugar, mix, and scrap down sides, mix again, then add eggs & yolks a couple at a time. Add salt and vanilla, then lemon juice and mix on medium until all is smooth. Pour onto cooled crust and smooth evenly.


  • 4 Slices Pederson’s Bacon, chopped
  • 2 cups Sour Cream
  • ¼ cup Sugar
  • 2 Egg Whites
  • 2 t Vanilla
  • 2 pinches Salt

This is the secret in making it smooth and creamy and not grainy! Place the 9X13 pan in a bigger pan, then place them on pulled out oven rack. Fill a small pitcher with tap water and slowly pour water into the larger pan, being careful not to get water into cheesecake pan. Especially if this is your first time for a water bath, don’t attempt filling with water then placing in oven! Fill to about two-thirds the way up the sides of the cheesecake pan. Carefully slide oven rack back in so to avoid any sloshing. Bake at 225f for about 1 hour or until it is no longer liquidy in the middle, turning once about halfway. Don’t over cook.
Whisk sour cream with sugar ,egg whites, salt and vanilla. Pull out oven rack carefully, once again avoiding sloshing. Pour topping over cheesecake and smooth evenly. Push back into oven. After 12 minutes, turn off oven without opening and let cheesecake sit for atleast 30 minutes. Refrigerate uncovered for about an hour, then coat generous piece of plastic wrap with non-stick spray and cover cheesecake. Refrigerate several hours or overnight.

Caramel Bacon Sauce

  • 3 to 4 good quality caramel sauce
  • 24-36 pieces of pederson’s bacon cooked crisp

Cook 24-36 pieces of bacon to a crisp; drain on paper towels, the ncrumble. Warm caramel sauce and add bacon to taste.

By Team f4


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