MAPLE BACON CHEESECAKE
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
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.
MINI CHEESECAKES FROM PHILADELPHIA®
Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
- Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g
MAPLE BACON CHEESECAKE
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
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
SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
BACON CHOCOLATE CHIP CHEESECAKE BLONDIES
If you're a sweet and savory fan like me, you'll go wild over this bacon cookie bar recipe. You just can't beat a cookie, brownie and cheesecake all mixed up and sprinkled with bacon. -Katie O'Keeffe, Derry, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon., Bake until golden brown, 45-50 minutes. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 534 calories, Fat 31g fat (18g saturated fat), Cholesterol 113mg cholesterol, Sodium 523mg sodium, Carbohydrate 61g carbohydrate (45g sugars, Fiber 2g fiber), Protein 8g protein.
More about "mini bacon cheesecakes recipes"
MINI CHEESECAKES (IN A STANDARD MUFFIN PAN) - SALLY'S …
From sallysbakingaddiction.com
4.9/5 (85)Category Dessert
MAPLE BACON MINI CHEESECAKES - HANDLE THE HEAT
From handletheheat.com
4.8/5 (4)Category DessertCuisine AmericanTotal Time 3 hrs 45 mins
MINI BACON CHEDDAR CHEESECAKES - CRUNCHMASTER
From crunchmaster.com
12 MINI CHEESECAKES WITH BIG FLAVOR - ALLRECIPES
From allrecipes.com
BACON RANCH CHEESE BALL BITES - I AM BAKER
From iambaker.net
SAVORY INDIVIDUAL BACON CHEESECAKES - RECIPES - JONES …
From jonesdairyfarm.com
MINI CHEESECAKES (SMALL BATCH) - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
MINI BACON CHEESECAKES | RECIPE | BACON CHEESECAKE, FOOD …
From pinterest.ca
MINI CHEESECAKES (SO EASY!) - MY BAKING ADDICTION
From mybakingaddiction.com
MINI BACON, PEPPER AND HERB CHEESECAKES RECIPE ON FOOD52
From food52.com
11 SAVORY CHEESECAKE RECIPES YOU CAN EAT FOR DINNER - GREATIST
From greatist.com
RED WHITE AND BLUE CHEESECAKE SALAD | THE RECIPE CRITIC
From therecipecritic.com
BEST MINI CHEESECAKES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
MINI NO-BAKE CHEESECAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MINI CHEESECAKES | RECIPETIN EATS
From recipetineats.com
MINI BACON CHEESECAKES RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel28.sni.foodnetwork.com
14 ADORABLE AND DELICIOUS MINI CHEESECAKES | TASTE OF HOME
From tasteofhome.com
MINI BACON CHEESECAKES – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love