Bacon Cheesecake Bites
- Level: Easy
- Yield: 24 cheesecake bites
-
- Nutritional Analysis
- Per Serving
- Calories
- 96 calorie
- Total Fat
- 7 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 25 milligrams
- Sodium
- 94 milligrams
- Carbohydrates
- 7 grams
- Protein
- 1 grams
- Sugar
- 4 grams
- Total: 2 hr 10 min
- Active: 30 min
Ingredients
Crust:
20 gingersnap cookies, finely crushed to yield 1 1/4 cups, or 1 1/4 cups graham-cracker crumbs
1/2 stick unsalted butter
Filling:
2 strips thick-cut bacon, chopped into 1/2-inch pieces
One 8-ounce package cream cheese, at room temperature
1/4 cup canned pumpkin
1/4 cup maple syrup
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon fine salt
Directions
Special equipment:
24-count mini-muffin pan, small ice-cream scoop- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
- For the crust: In a small saucepan, melt the butter over low heat. Add the crumbs and stir until the mixture forms clumps. For the filling: Heat a medium nonstick skillet over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. In a stand mixer fitted with a whisk attachment, beat the cream cheese, pumpkin, maple syrup, egg, vanilla, cinnamon, ginger, nutmeg and salt together until smooth. Mix in the cooked bacon.
- Using the bottom of a shot glass or a small glass bottle, press 1 teaspoon of crust mixture into the bottom of each muffin cup. Using a small ice-cream scoop, scoop 2 tablespoons of filling batter on top of each crust and bake for 10 to 12 minutes. Cool for 20 minutes and refrigerate for at least 1 hour before serving.