Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or spray it thoroughly with non-stick cooking spray. Ensure your bacon has been cooked until crispy, drained on paper towels, and crumbled. Set the bacon aside, reserving about 1/4 of the crumbles for the final topping.

Place the ground beef into a large skillet over medium-high heat. Break up the beef and cook until it is fully browned and no pink remains. Carefully drain all excess grease from the skillet.

Return the beef to the skillet. Add the diced yellow onion and minced garlic. Cook for approximately 5 to 7 minutes, stirring occasionally, until the onion has softened and become translucent.

Reduce the heat beneath the skillet to low. Add the 8 ounces of softened cream cheese directly into the meat mixture. Stir constantly until the cream cheese is fully melted and smoothly combined with the ground beef.

Pour in the heavy cream and the Worcestershire sauce. Mix well until the entire mixture is uniform and creamy. Stir in the kosher salt, black pepper, smoked paprika (if using), and the optional low-sugar ketchup substitute. Taste and adjust seasonings.

Remove the skillet from the heat. Fold in 1 1/2 cups of the shredded cheddar cheese and approximately 3/4 of the cooked bacon crumbles. Stir until the mixture is evenly distributed. Spoon the entire meat mixture into the prepared 9x13 inch baking dish, spreading it into an even layer.

Place the baking dish into the preheated 375°F oven. Bake for 15 minutes, or until the edges are bubbling and the casserole is heated all the way through.

Remove the casserole from the oven. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top layer. Return to the oven for an additional 5 to 8 minutes, or until the topping cheese is completely melted and lightly golden brown.

Remove from the oven and immediately sprinkle the reserved bacon crumbles over the melted cheese. Allow the casserole to rest for 5 to 10 minutes before slicing and serving. Serve hot.