Maple bacon cheesecake a unique sweet and salty treat

Maple bacon cheesecake?  Several people asked me to try making one and when I mentioned to my sons and some friends that I was making a maple bacon cheesecake, they weren’t too sure about that combination.

My son said that doesn’t sound good. Well, this recipe came together quite well and everyone that taste tested it loved it. I was very happy with the feedback and decided to share this with readers and friends.

Below is the recipe I ended up with. I used good quality pure vanilla extract and maple syrup to get the best flavor possible. The crust is a basic cheesecake crust. You can easily increase the cinnamon, if you want more of that flavor.

The same goes for the maple syrup. You can pour some maple syrup over the top before serving for a stronger maple flavor. The feedback I received says the recipe worked great as it is written below. Try a bit different cheesecake and enjoy!

 

Maple Bacon Cheesecake

Prep Time: 30 minutes

Ready in: 10 hrs. 30 min

 

Ingredients:

1 1/4c graham cracker crumbs

¼ c white sugar

½ tsp. cinnamon

1/3 c. butter (unsalted), melted

3-8oz. packages of cream cheese (room temperature)

1 c. white sugar

1 c. sour cream

1 c. heavy whipping cream

3 tbs. all-purpose flour

1 tbs. vanilla extract

3 eggs

2 tbs. pure maple syrup

4 slices of bacon, cooked and crumbled

Directions:

1). Combine the graham cracker crumbs, sugar, cinnamon and butter into a medium bowl. Blend until evenly moist. Press into the bottom of an ungreased 9” springform pan. Refrigerate 30 minutes

2). Preheat the oven to 300 degree F

3). Beat the cream cheese and sugar in a large bowl until smooth, Add the sour cream and heavy cream, beat until blended, Add the flour, maple syrup and vanilla and beat until blended. Set the mixer to low and beat each egg, one at a time until blended into the batter. Pour the batter over the top of the crust in your springform pan and even out.

4). Wrap a sheet of aluminum foil on the bottom of the pan and place onto a walled cookie sheet filled with water. Bake on the center rack in the oven for 80 minutes. After 80 minutes, allow the cheesecake to cool in the unopened oven for 30 minutes, then crack the oven door open slightly and allow to cool another 30 minutes, before removing.  Sprinkle the top with the crumbled bacon and refrigerate overnight in the pan. Remove from the pan the next day. You can drizzle more maple syrup over the top, if you want more maple flavor. Slice and enjoy!