Bacon Cheesecake Bites Recipes

CARAMELIZED ONION BACON CHEESECAKE BITES

Steps:

• Heat olive oil in a large skillet on medium.
• Add the sliced onions to the skillet and sauté for 5 minutes on medium heat to soften.
• Add the brown sugar and Balsamic Vinegar to the skillet.
• Sauté uncovered, occasionally stirring for about 8 minutes or until the onions are translucent and reduced in size by half.
• Reduce the heat to low and slowly sauté the onions until golden brown and caramelized. The sauce will have thickened and will cling to the onions. This can take anywhere from 15 minutes to 30 minutes or longer. Do not overcook.
• When the onions have caramelized remove pan from heat and allow to cool.
• Refrigerate in an airtight container if making the appetizers the next day.
• Beat the cream cheese, egg, salt, and pepper on high until thick and creamy, about 2 minutes.
• Stir in 6 tablespoons of the balsamic caramelized onions and 2 tablespoons of the chopped bacon.
• Using a small spoon or a frosting decorator bag fill each Phyllo cup with the cream cheese filling.
• Bake in a preheated 350 F. degrees oven for 12-15 minutes or until the filling is set.
• Remove from oven and allow to cool slightly. Top each baked Phyllo cup with 1/4 teaspoon of the remaining chopped balsamic caramelized onion.
• Top each appetizer with a sprinkling of the remaining finely chopped bacon.

MINI BACON CHEESECAKES

Steps:

• Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners. Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use.
• Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.
• Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.

BACON-CHEESE BISCUIT BITES

Steps:

• In a small bowl, beat the cream cheese, egg and milk until smooth. Stir in the bacon, cheese, onion and half of the tomato; set aside., Cut each biscuit into four pieces; press each piece into a greased miniature muffin cup. Fill with cream cheese mixture; top with remaining tomato., Bake at 375° for 14-16 minutes or until a knife inserted in the center comes out clean.

MUSHROOM AND BACON CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large skillet, saute onion and red pepper in oil for 2 minutes. Add mushrooms; cook and stir for 10 minutes or until liquid has evaporated. Set aside to cool., In a large bowl, beat the cream cheese, salt and pepper until light and fluffy. Beat in sour cream. Add eggs; beat on low speed just until combined. Fold in the bacon, feta cheese, parsley and mushroom mixture. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Top with mushrooms, parsley and additional bacon if desired. Serve with crackers.

MAPLE BACON CHEESECAKE

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.