Recipe courtesy of Stacey Poon-Kinney
Maple Bacon Cheesecake
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- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr 15 min
- Yield: 1 large or 6 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1760
- Total Fat
- 132 g
- Saturated Fat
- 61 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 3 g
- Sugar
- 114 g
- Protein
- 25 g
- Cholesterol
- 401 mg
- Sodium
- 1151 mg
- Level: Intermediate
- Total: 1 hr 45 min
- Active: 1 hr 15 min
- Yield: 1 large or 6 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1760
- Total Fat
- 132 g
- Saturated Fat
- 61 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 3 g
- Sugar
- 114 g
- Protein
- 25 g
- Cholesterol
- 401 mg
- Sodium
- 1151 mg
Ingredients
Crust:
Filling:
Topping:
Candied Bacon Garnish:
Directions
- 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.
