BACON CHEESECAKE BITES

Bacon Cheesecake Bites image

Provided by Giada De Laurentiis

Categories dessert

Time 2h10m

Yield 24 cheesecake bites

Number Of Ingredients 12

Ingredients

20 gingersnap cookies, finely crushed to yield 1 1/4 cups, or 1 1/4 cups graham-cracker crumbs
1/2 stick unsalted butter
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

Steps:

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.

Nutrition Facts : Calories 96 calorie, Fat 7 grams, SaturatedFat 3.5 grams, Cholesterol 25 milligrams, Sodium 94 milligrams, Carbohydrate 7 grams, Protein 1 grams, Sugar 4 grams