Indulge in a symphony of sweet, salty, and creamy flavors with our delectable Maple Bacon Cheesecake. This extraordinary dessert combines the richness of cheesecake with the smoky allure of bacon and the subtle sweetness of maple syrup. Prepare to tantalize your taste buds with every bite of this culinary masterpiece. Our recipe collection offers variations to suit your preferences, including a classic version, a gluten-free option for those with dietary restrictions, and a no-bake version for those seeking a simpler preparation method. Get ready to embark on a culinary journey that will leave you craving more.
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MAPLE BACON CHEESECAKE
The winner of the Shakespeare Theatre Company's 2010 Annual Cheesecake Bake-Off. Homemade maple-bacon-pecan crust and candied bacon topping. This was my very first attempt at a homemade cheesecake. It won best topping, tied for best first attempt, and won overall best cheesecake!
Provided by nicolekrystyn
Categories Meat and Poultry Recipes Pork
Time 6h45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix graham cracker crumbs, pecans, bacon bits, maple syrup, butter, vanilla extract, and salt together in a medium bowl; mixture will be pretty dry. Press enough mixture into the bottom of a 9-inch springform pan to get a 1/4-inch-thick crust. Reserve extra crumbs for the sides and edges.
- Bake crust in the preheated oven for 10 minutes. Let cool slightly while preparing the filling.
- Beat cream cheese, maple syrup, and sugar together in a bowl using an electric mixer until smooth. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add heavy cream, vanilla, almond, and lemon extracts; blend until smooth and creamy. Push mixture through a sieve to ensure a smooth filling.
- Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Set pan in a large roasting pan and pour in enough hot water to reach about halfway up the sides of the springform. Pour filling into the cooled crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
- Turn oven off and open door slightly. Let cheesecake cool until nearly room temperature, 45 minutes to 1 hour. Remove from oven and let cool completely to room temperature, about 20 minutes more. Refrigerate until completely chilled, at least 4 hours but preferably 24 to 48 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking sheets with foil. Lay bacon in a single layer on the pans. Brush about 1/4 cup maple syrup over bacon.
- Bake in the preheated oven until bacon is halfway crispy, about 10 minutes. Transfer bacon onto a wire rack to drain the grease. Return bacon to the baking sheets and coat other side with remaining maple syrup. Continue baking until browned and crispy all over, about 10 minutes more.
- Cool bacon on a wire rack until safe to handle. Cut into small strips and scatter over the finished cheesecake.
Nutrition Facts : Calories 527.1 calories, Carbohydrate 38.8 g, Cholesterol 143.7 mg, Fat 36.5 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 19 g, Sodium 592.3 mg, Sugar 27.8 g
MAPLE BACON CHEESECAKE RECIPE - (4.5/5)
Provided by ROBandSEAN
Number Of Ingredients 25
Steps:
- 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 45 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
Tips:
- Use high-quality ingredients. This will make a big difference in the final flavor of your cheesecake.
- Make sure your cream cheese is softened to room temperature before you start. This will help it mix smoothly and prevent lumps.
- Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before you serve it. This will help it set and firm up.
Conclusion:
This maple bacon cheesecake is a delicious and decadent dessert that is perfect for any occasion. It has a rich and creamy cheesecake filling, a sweet and smoky bacon topping, and a buttery graham cracker crust. The cheesecake is easy to make and can be made ahead of time, making it a great option for busy hosts. Whether you're a fan of maple bacon or just looking for a new cheesecake recipe to try, this is the perfect recipe for you. So gather your ingredients and preheat your oven, because it's time to bake a maple bacon cheesecake!
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