MAPLE BACON CHEESECAKE
I saw the maple cream cheese at brueggers and really wanted to make a cheesecake with it in my new springform pan i got for xmas. I started planning the recipe and figured "nothing goes better with maple then BACON!"
Provided by Rachel Ratliff
Categories Other Desserts
Time 2h35m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 325, line springform pan with foil to prevent sealing it with the sugar in the crust
- 2. In food processor, chop nuts and pretzels together til combined and are almost powdery
- 3. In med bowl, mix crust mix with butter and sugar
- 4. Pour crust mix into lined pan, gently press the crust into an even layer, going up the sides of the pan about 1/4- 1/2 inch
- 5. Mix together the cream cheese, sugar, 1/4c sour cream, vanilla,cornstarch and eggs *use a food processor for a denser cake *use a mixer for a fluffier cake
- 6. Fold bacon bits into cream cheese mixture
- 7. Gently pour cream cheese mixture into pan, gently spreding evenly
- 8. Bake in 325 degree oven for 30 min
- 9. Turn oven off, leave cake in, door closed for 30 min
- 10. Crack open oven door, leave cake in for another 30 min
- 11. Remove cake from oven Turn oven up to 425 Gently top the cake with the sweetened sour cream, make sure to fill in any cracks Bake for 8 min
- 12. Start cooking the 1/4 lb of chopped bacon, when mostly cooked add maple syrup and cook til bacon is done and syrup is carmelized, allow to cool in a single layer (dont eat all the candied bacon!)
- 13. After cake is cooled completely, sprinkle the top with the candied bacon bits
- 14. When ready to serve, depan the cake.(its good to have a helper for this part) Gently remove the foil by placing cake on the edge of a counter with one hand pulling the foil down, the other hand should be under the cake, catching it as it comes off the foil Place on serving dish
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