Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Mini Bacon Cheesecakes
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 40 min
- Cook: 40 min
- Yield: about 24 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 95
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 24 mg
- Sodium
- 87 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 40 min
- Cook: 40 min
- Yield: about 24 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 95
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 24 mg
- Sodium
- 87 mg
Ingredients
For the bacon and crust:
For the cheesecakes:
Directions
- Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners. Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use.
- Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.
- Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.
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