Maple bacon cheesecake

• Meat

  • 10 slices Bacon
  • 2 slices Candied bacon

• Refrigerated

  • 1 Egg yolks, large
  • 2 Eggs, whole large

• Condiments

  • 3/4 cup Maple syrup

• Baking & Spices

  • 1/4 lbs Brown sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Maple flavoring
  • 1 pinch Salt
  • 17 tbsp Sugar
  • 1 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Snacks

  • 1 1/4 cup Graham crackers

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/4 cup Butter
  • 1/4 cup Cream
  • 2 lbs Cream cheese

Found on ashleemarie.com

Description

Ingredients

• 1 1/4 C graham crackers
• 1 Tbsp sugar
• 1/2 tsp cinnamon
• 6 Tbsp unsalted butter, melted
• 2 lbs Cream cheese softened
• 1 C sugar
• 1 tsp vanilla
• 1/2 C maple syrup
• 1/2 tsp maple flavoring
• 2 whole large eggs (room temp)
• 1 large egg yolks (room temp)
• chopped candied bacon - 2-4 slices
• 1/4 C butter
• 1/4 lbs brown sugar
• pinch salt
• 1/4 C maple syrup
• 1/2 tsp vanilla
• 1 C chopped pecans
• 10 slices bacon chopped
• 1/4 C cream

Directions

• Preheat the oven to 375
• mix all the crust ingredients and toss lightly with fork until well blended.
• Press firmly into the bottom of a 9 inch spring form pan.
• Bake on the bottom rack until crisp and golden, 12-15 min.
• Let cool.
• Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
• Cake
• Beat cheese and sugar on med until light and fluffy, about 30-60 sec.
• Add the vanilla, maple flavoring and maple syrup
• Scrape the bowl, beat 45 sec more - make sure its smooth with no chunks.
• Add the eggs and yolks and pulse until they are incorporated and the batter is velvety, about 30 sec - do NOT overbeat.
• Pour the filling over crust, sprinkle on chopped bacon and barely blend
• bake on the center rack until golden, about 45 -50 mins.
• When you open the rack and shift the pan the center 6 inches will jiggle more than the rest, like a loose jello jiggler. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
• Turn the oven off and crack open the door and let the cake cool
• melt the butter and brown sugar and bring to a boil
• add the maple syrup and bring to a boil again
• add the cream and stir until totally incorporated, add the vanilla, bacon and nuts
• pour over the cooled cheesecake and then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.