• 1 Box Nilla Wafer cookies, crushed (1 box, minus the number of cookies my husband pilfered out of it when I wasn’t looking)
  • 1/4 cup confectioners’ sugar
  • 5 1/3 tablespoons butter, melted
  • 1/8 teaspoon salt
  • 1 gram THC distillate

Cheesecake Filling

  • Two 8-ounce packages cream cheese, at room temperature (important!)
  • 2 large eggs, at room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Caramel Sauce

  • 1 cup packed Brown Sugar
  • 4 tablespoons Butter
  • 1 gram THC distillate
  • ½ cup Heavy Cream
  • Pinch of Salt

Candied Bacon

  • 6-8 slices of bacon
  • Brown Sugar
  • Cannabis Kief


Caramel Sauce Instructions

  1. Melt the butter in a double-boiler, add the THC distillate and whisk thoroughly.
  2. Mix in the brown sugar, half-and-half, and salt and heat over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
  3. Turn off the heat, cool slightly and pour the sauce into a jar. Allow to cool. (It will thicken as it cools.)

Candied Bacon Instructions

  1. Preheat oven to 350°F.
  2. Layout the bacon on a bacon baking pan.
  3. Sprinkle with cannabis kief. (Decarbing isn’t necessary – much of the kief will decarb during the baking process.)
  4. Generously cover with brown sugar.
  5. Bake until crisp. (25-30 minutes)
  6. Place on parchment or a plate to cool. The melted brown sugar will stick to a paper towel.
  7. Crumble and set aside.

Cheesecake Instructions

  1. Select a pie pan whose inside top dimension is at least 9″, and whose height is at least 1 1/4″. Preheat the oven to 350°F.
  2. Using a double boiler, melt the butter and add the gram of distillate to the melted butter and whisk thoroughly. The better you blend it the better the THC will be dispersed throughout the crust.
  3. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
  4. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
  5. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
  1. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
  2. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center.
  3. Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it.

Serve cheesecake in wedges, topped with the bacon crumble, drizzled in caramel. Store any leftovers (there probably won’t be any, just sayin’) in the refrigerator for several days; freeze for longer storage.

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