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Maple Bacon Cheesecake

We put on our mad-chef hats and got to work recently... to create an amazing recipe that we have to share!  Maple Bacon Cheesecake!  Having never made a cheesecake before, Mr Bacon gave it a go!  The maple and our orignal bacon really came through and  accented the tartness of the cheesecake.  Also graham crackers were unavailable for the crust so we substituted with vanilla cookies which turned out great!  If you are looking for a fun discussion inducing recipe, then search no further!

Ingredients

  • 2 cups of graham cracker crumbs
  • 1/2 cup of unsalted butter, melted
  • 450g of cream cheese, at room temperature
  • 1/2 cup of sour cream
  • 3/4 cup of maple syrup
  • 2 large eggs, at room temperature
  • 4 slices of bacon, cooked and crumbled
  • 1 tsp of vanilla extract



Time：About 2 hours

Difficulty：Intermediate

Directions：

  1. Preheat your oven to 325°F (160°C). Grease an 8-inch springform pan with cooking spray or butter and set aside.
  2. In a mixing bowl, stir together the graham cracker crumbs and melted butter until fully combined.
  3. Pour the crumb mixture into the prepared pan and press it evenly onto the bottom and sides of the pan to form the crust.
  4. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
  5. In a large mixing bowl, beat the cream cheese with an electric mixer until it is smooth and creamy.
  6. Add the sour cream, maple syrup, and vanilla extract, and beat the mixture until fully combined.
  7. Add the eggs, one at a time, beating the mixture on low speed until each egg is fully incorporated.
  8. Stir in the crumbled bacon.
  9. Pour the cheesecake mixture into the cooled crust and spread it evenly.
  10. Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is slightly wobbly.
  11. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
  12. Once the cheesecake is cooled, cover it with plastic wrap and chill it in the refrigerator for at least 2 hours or overnight.
  13. When ready to serve, remove the cheesecake from the springform pan and cut it into slices.
  14. Serve the maple bacon cheesecake chilled and enjoy!



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