Bacon Pudding Cheesecake

Preheat oven 325°

9 inch Springform pan

Parchment paper bottom of pan

Wrap tinfoil around outside of pan

Lightly bacon fat parchment paper

Mix together Cheese Crumbs and Beef Bacon Crumbs in bowl

Reserve 1/8 cup mixture

Sprinkle rest of crumbs to make even crust, they don’t stick down or together

Set aside Springform pan

Filling:

Using blender beat Cream Cheese smooth

Add Bacon Pudding, and Heavy Cream mix

Blend in one Egg at a time into mixture

Pour Cheesecake mixture into prepared pan carefully not to disturb crust

Place Springform pan with cheesecake into a larger roaster/pan

Place 1 inch boiling water in roaster/pan

Place in hot oven, on rack in middle of the oven

Bake 1 hour to 1 hour 5 minutes

Shut oven off, crack oven door open leave Cheesecake in for 1 hour

Remove from oven, take Springform pan out of water and tinfoil wrap

Place on cooling rack for 1 hour

Place in fridge overnight

Using a paring knife, carefully run along inside pan

Release pan sides

Turnover onto plate, remove bottom pan and parchment paper, condensation will come out

Place serving plate on bottom of cheesecake and turn back over

Remove plate from top

Score pieces with knife

Decorate with Laughing Cream

Sprinkle the reserved crumbs

Cut and serve or store in fridge in sealed container