Maple Bacon Cheesecake

Maple Bacon Cheesecake requires about 1 hour and 45 minutes from start to finish. For $4.16 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 985 calories, 14g of protein, and 80g of fat. This recipe serves 10. This recipe from Foodnetwork has 31 fans. If you have cream cheese, ground cinnamon, vanillan extract, and a few other ingredients on hand, you can make it. With a spoonacular score of 44%, this dish is pretty good. If you like this recipe, you might also like recipes such as Low Carb Pumpkin Cheesecake with a Maple Bacon Crust, Low Carb Pumpkin Cheesecake with a Maple Bacon Crust, and Maple Bacon Cornbread Cupcakes with Maple Frosting Garnished with Bacon.

Servings: 10

Preparation duration: 75 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F. For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed. Work the butter into the mix until crumbly. Press uniformly into 1 large or 6 mini springform pans. Bake for 5 minutes. For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy. Add the sour cream and mix well. Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg. Add the maple syrup and extract. Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust. Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan). After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake. For the topping: Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl. Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top. Be careful to not overfill the pan. Bake for an additional 5 minutes. Carefully remove from the oven and cool in the refrigerator until set. For the candied bacon garnish: Cook the bacon until crispy and place on a rack. Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon. Broil the bacon for 1 minute on each side. Crack more pepper over the bacon and cool until set. Garnish the cheesecake with the candied bacon.

 

Step by step:

1. Preheat the oven to 350 degrees F.

2. For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed. Work the butter into the mix until crumbly. Press uniformly into 1 large or 6 mini springform pans.

3. Bake for 5 minutes.

4. For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy.

5. Add the sour cream and mix well.

6. Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg.

7. Add the maple syrup and extract.

8. Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust.

9. Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan). After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake.

For the topping

1. Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl. Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top. Be careful to not overfill the pan.

2. Bake for an additional 5 minutes. Carefully remove from the oven and cool in the refrigerator until set.

3. For the candied bacon garnish: Cook the bacon until crispy and place on a rack.

4. Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon. Broil the bacon for 1 minute on each side. Crack more pepper over the bacon and cool until set.

5. Garnish the cheesecake with the candied bacon.

Nutrition Information:

covered percent of daily need