maple bacon cheesecake

This maple bacon cheesecake recipe has an amazing maple flavor with small chunks of savory bacon and the whole thing is topped with a caramel bacon pecan topping.

graham crackers

Tbsp sugar

cinnamon

butter

lbs full fat cream cheese (softened)

C sugar

vanilla

maple syrup

maple flavoring

lrg eggs (room temp)

lrg egg yolks (room temp)

bacon

C butter

lbs packed light brown sugar

salt

C chopped pecans

bacon (chopped)

C heavy whipping cream

Preheat the oven to 350

mix all the crust ingredients and toss lightly with fork until well blended.

Press firmly into the bottom of a 9 inch spring form pan.

Bake on the bottom rack until crisp and golden, 10-12 min.

Let cool.

Crust

Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Beat cheese and sugar on med until light and fluffy, about 30-60 sec.

Add the vanilla, maple flavoring and maple syrup

Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.

Add the eggs and yolks and pulse until they are incorporated and the batter is velvety, about 30 sec - do NOT overbeat.

Pour the filling over crust, sprinkle on chopped bacon and barely blend

bake on the center rack until golden, about 1 hour.

When you open the rack and shift the pan the center 6 inches will jiggle more than the rest, like a loose jello jiggler. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.

Turn the oven off and crack open the door and let the cake cool about 30 mins

Cheesecake

melt the butter and brown sugar and bring to a boil

add the maple syrup and bring to a boil again

add the cream and stir until totally incorporated, add the vanilla, bacon and nuts

pour over the cooled cheesecake and then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.

Topping

https://www.youtube.com/watch?v=BYgRmuxdjWI

Love cheesecake? A follow up to my video - how to make the prefect cheesecake with no cracks https://youtu.be/aPd32ubhN7U, this video is all about how to create any flavor of cheesecake you want, using the example of a maple bacon cheesecake recipe

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Anything from nuts, to chocolates, to fruits to sauces, anything can flavor a cheesecake to create something new - The Cheesecake factory won't have anything on you once you learn to make your own.

MORE VIDEOS
Perfect Cheesecake - https://youtu.be/aPd32ubhN7U
Candied bacon - https://youtu.be/t7BHapUG3Zs

MAPLE BACON CHEESECAKE
printable recipe http://ashleemarie.com/maple-bacon-cheesecake-recipe-video
Crust
1 1/4 C graham crackers
1 Tbsp sugar
1/2 tsp cinnamon
6 Tbsp unsalted butter, melted
Cheesecake
2 lbs Cream cheese softened
1 C sugar
1 tsp vanilla
1/2 C maple syrup
1/2 tsp maple flavoring
2 whole large eggs (room temp)
1 large egg yolks (room temp)
chopped candied bacon - 2-4 slices
Topping
1/4 C butter
1/4 lbs brown sugar
pinch salt
1/4 C maple syrup
1/2 tsp vanilla
1 C chopped pecans
10 slices bacon chopped
1/4 C cream
Instructions

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Preheat the oven to 375
Crust
mix all the crust ingredients and toss lightly with fork until well blended.
Press firmly into the bottom of a 9 inch spring form pan.
Bake on the bottom rack until crisp and golden, 12-15 min.
Let cool.
Cheesecake
Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Cake
Beat cheese and sugar on med until light and fluffy, about 30-60 sec.
Add the vanilla, maple flavoring and maple syrup
Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
Add the eggs and yolks and pulse until they are incorporated and the batter is velvety, about 30 sec - do NOT overbeat.
Pour the filling over crust, sprinkle on chopped bacon and barely blend
bake on the center rack until golden, about 45 -50 mins.
When you open the rack and shift the pan the center 6 inches will jiggle more than the rest, like a loose jello jiggler. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
Turn the oven off and crack open the door and let the cake cool
Topping
melt the butter and brown sugar and bring to a boil
add the maple syrup and bring to a boil again
add the cream and stir until totally incorporated, add the vanilla, bacon and nuts
pour over the cooled cheesecake and then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.

MORE CHEESECAKE RECIPES
Classic http://ashleemarie.com/dense-creamy-cheesecake-recipe/
salted caramel with shortbread crust http://ashleemarie.com/salted-caramel-cheesecake-recipe/
peanut butter cup http://ashleemarie.com/chocolate-peanut-butter-cup-cheesecake/
Pistachio with coconut macaroon crust http://ashleemarie.com/pistachio-cheesecake-with-coconut-macaroon-crust/

ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods.  I believe anyone can be a chef with the right tips and tricks.  I love creating delicious food at home and enjoy sharing my recipes with you.  I'm self taught and if I can do it you can do it

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ABOUT ASHLEE MARIE
I'm a self taught home chef and cake decorator.  I've been blogging for 9 years and what I love more than cooking and baking is teaching.  I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

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How to make the perfect cheesecake - update - create any flavor - maple bacon cheesecake recipe

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