Maple Bacon Cinnamon Bun Cheesecake Recipes

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MAPLE BACON CHEESECAKE



Maple Bacon Cheesecake image

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

2 cups graham cracker crumbs
½ cup chopped pecans
½ cup real bacon bits
3 tablespoons maple syrup
2 tablespoons butter, melted
2 teaspoons vanilla extract
1 pinch salt
3 (8 ounce) packages cream cheese, softened
½ cup maple syrup
¼ cup white sugar
3 large eggs
¾ cup heavy cream
1 tablespoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
1 (8 ounce) package maple-cured bacon
½ cup maple syrup, divided

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



Maple Bacon Cheesecake image

Provided by Stacey Poon-Kinney, Food Network Star Season 9 Finalist

Categories     dessert

Time 1h45m

Yield 1 large or 6 mini cheesecakes

Number Of Ingredients 21

1 box vanilla wafers, such as Nilla
1 cup pecans
1/2 cup sugar
2 tablespoons ground cinnamon
1 stick butter, at room temperature
2 pounds cream cheese
1/2 cup sugar
1/2 cup sour cream
4 eggs plus 2 yolks
1/2 cup maple syrup
1 teaspoon maple extract
8 ounces bacon, cooked until crisp and roughly diced
8 ounces sour cream
1/4 cup sugar
1 cup maple syrup
1 tablespoon vanilla extract
4 tablespoons bacon fat
8 ounces bacon
1/2 cup maple syrup
1 teaspoon maple extract
1/2 teaspoon fresh cracked black pepper, plus more to season

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 27 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.

MAPLE BACON CHEESECAKE



Maple Bacon Cheesecake image

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

FILLING
3 pkg bruegger's maple cream cheese (6.5 oz each)
1 pkg regular cream cheese
1/4 c sour cream
4 eggs
1 tsp vanilla extract
1/2 c sugar
1 Tbsp corn starch
3/4 lb bacon, chopped, cooked and drained
TOPPING
1 pt sour cream, minus the 1/4 cup for filling
1/4 c sugar
3 oz maple syrup
CRUST
1/2 c cinnamon spiced almonds
1/2 c pretzels
3 Tbsp butter, melted
1/4 c sugar
GARNISH
1/4 lb bacon, chopped
maple syrup

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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