Mini Bacon Cheesecakes
- Level: Easy
- Yield: about 24 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 95
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 24
- Sodium
- 87
- Total: 1 hr 20 min
- Prep: 40 min
- Cook: 40 min
Ingredients
For the bacon and crust:
4 strips bacon, cut into 1-inch pieces
3 tablespoons sugar
12 chocolate wafer cookies
2 tablespoons unsalted butter, melted
Pinch of salt
For the cheesecakes:
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 large egg
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.