Maple Cheesecake with Bacon Pecan Topping
Blog post
Recipe makes 24 mini cheesecakes.
Ingredients:
Graham Cracker Crust
2 cups of crushed graham crackers (about 17-18 whole crackers)
3 Tbsp sugar
1/2 tsp cinnamon
2 sticks of melted butter
Maple Cheesecake
2 packages of cream cheese, 32 oz. needed
1/2 cup dark brown sugar
4 large eggs
2 tsp vanilla
1 cup pure maple syrup
3 Tbsp all-purpose flour
1/4 tsp kosher salt
Turn oven on to 350 degrees.
Making the crust
1. Crush graham crackers using a zip lock bag and a rolling pin. Make sure they're very smooth.
2. Melt buter and add all other ingredients.
3. Spoon about 1 - 1 1/2 Tbsp graham cracker mix into mini cheesecake tins.
4. Bake for 6-8 mins and carefully with a small spoon push down any crust that's risen.
Turn oven down to 325 degrees.
Making the Filling
1. Beat the cream cheese until smooth. About 5 - 10 mins.
2. Add all other ingredients, pouring in the eggs and maple syrup carefully so nothing splashes. Combine well.
3. Take a food strainer, the holes should be small but not too small, and pour the cream cheese mixture through the strainer into a container that's easy to pour from. Push the mixture through with a spatula. This step is important so that the cheesecake mixture is smooth and without lumps.
4. Pour the mixture into each cup and place the baking tins on a sheet pan. The butter from the crust will melt during the baking and you don't want this to start smoking inside the oven.
5. Bake for 18-20 mins on 325 degrees until the minis are not jiggly and look baked. Allow to cool for at least 20 mins before removing from the tin cups and place on a plate. If you put them in the fridge too quickly after baking they will sink. Cool further in the fridge.
* Note from experience, it's easier to remove these cheesecakes while at room temperature rather than cold from the fridge. Pop them up from the bottom of each mini tin and remove the metal bottom.
Making the Topping
1. Chop 1/4" cup of nuts. I used pecans here, but walnuts are also a great choice.
2. Slice 4 pieces of thick bacon into 1" pieces and cook until done. Place on paper towel to absorb the grease.
3. Mix nuts and bacon together with 1 - 1 1/2 Tbsp of maple syrup.
Original recipe.
Recipe makes 24 mini cheesecakes.
Ingredients:
Graham Cracker Crust
2 cups of crushed graham crackers (about 17-18 whole crackers)
3 Tbsp sugar
1/2 tsp cinnamon
2 sticks of melted butter
Maple Cheesecake
2 packages of cream cheese, 32 oz. needed
1/2 cup dark brown sugar
4 large eggs
2 tsp vanilla
1 cup pure maple syrup
3 Tbsp all-purpose flour
1/4 tsp kosher salt
Turn oven on to 350 degrees.
 |
| Crust is baked and ready for the filling. |
Making the crust
1. Crush graham crackers using a zip lock bag and a rolling pin. Make sure they're very smooth.
2. Melt buter and add all other ingredients.
3. Spoon about 1 - 1 1/2 Tbsp graham cracker mix into mini cheesecake tins.
4. Bake for 6-8 mins and carefully with a small spoon push down any crust that's risen.
Turn oven down to 325 degrees.
 |
| Cheesecake tin that's ready for the oven. |
1. Beat the cream cheese until smooth. About 5 - 10 mins.
2. Add all other ingredients, pouring in the eggs and maple syrup carefully so nothing splashes. Combine well.
3. Take a food strainer, the holes should be small but not too small, and pour the cream cheese mixture through the strainer into a container that's easy to pour from. Push the mixture through with a spatula. This step is important so that the cheesecake mixture is smooth and without lumps.
4. Pour the mixture into each cup and place the baking tins on a sheet pan. The butter from the crust will melt during the baking and you don't want this to start smoking inside the oven.
5. Bake for 18-20 mins on 325 degrees until the minis are not jiggly and look baked. Allow to cool for at least 20 mins before removing from the tin cups and place on a plate. If you put them in the fridge too quickly after baking they will sink. Cool further in the fridge.
* Note from experience, it's easier to remove these cheesecakes while at room temperature rather than cold from the fridge. Pop them up from the bottom of each mini tin and remove the metal bottom.
Making the Topping
1. Chop 1/4" cup of nuts. I used pecans here, but walnuts are also a great choice.
2. Slice 4 pieces of thick bacon into 1" pieces and cook until done. Place on paper towel to absorb the grease.
3. Mix nuts and bacon together with 1 - 1 1/2 Tbsp of maple syrup.
Original recipe.
Comments
Post a Comment