adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Maple Bacon Cheesecake
0 Likes
Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
405 minutes
Indulgent maple-vanilla cheesecake with a maple-bacon-pecan crust and candied bacon topping. Chill overnight for the best results.
Ingredients:
  • 2 cups graham cracker crumbs
  • 0.5 cup chopped pecans
  • 0.5 cup real bacon bits
  • 3 tablespoons maple syrup
  • 2 tablespoons butter, melted
  • 1 pinch salt
  • 3 (8 ounce) packages cream cheese, softened
  • 0.5 cup maple syrup
  • 0.25 cup white sugar
  • 0.75 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon lemon extract
  • 1 (8 ounce) package maple-cured bacon
  • 0.5 cup maple syrup, divided
Instructions:
  • Preheat the oven to 325°F (165°C) for a perfect bake.
  • Combine graham cracker crumbs, pecans, bacon bits, maple syrup, butter, vanilla extract, and salt in a medium bowl until well mixed (mixture will be slightly dry). Press a portion of the mixture into the bottom of a 9-inch springform pan to create a 1/4-inch-thick crust. Set aside remaining crumbs for the sides and edges.
  • Place the crust in the preheated oven for 10 minutes, then allow it to cool slightly as you prepare the filling.
  • Using an electric mixer, blend cream cheese, maple syrup, and sugar until smooth. Add eggs one at a time, beating well after each addition and scraping down the sides. Mix in heavy cream, vanilla, almond, and lemon extracts until creamy. Strain the mixture through a sieve for a smooth filling.
  • Wrap the pan in a double layer of foil, covering the underside and extending to the top. Place the pan in a large roasting pan and add enough hot water to reach halfway up the sides of the springform. Pour the filling into the cooled crust.
  • Bake in the preheated oven for about 1 hour, until the edges are puffed and the surface of cheesecake is firm except for a slightly jiggly center when the pan is gently shaken.
  • Turn off the oven and crack the door open. Allow the cheesecake to cool until almost room temperature, for 45 minutes to 1 hour. Take it out of the oven and let it cool fully at room temperature, approximately 20 more minutes. Chill in the refrigerator until completely set, for at least 4 hours, ideally 24 to 48 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) and line two 9x13-inch baking sheets with foil. Arrange bacon slices in a single layer on the pans and brush with 1/4 cup of maple syrup.
  • Preheat the oven and bake the bacon until halfway crispy, which should take around 10 minutes. Place the bacon on a wire rack to let the grease drain. Next, coat the other side of the bacon with the remaining maple syrup and return it to the baking sheets. Bake until the bacon is browned and crispy all over, approximately 10 more minutes.
  • Allow the crispy bacon to cool on a wire rack until easily manageable. Slice into petite strips and sprinkle them over the completed cheesecake.

Similar Recipes