Pumpkin Maple Bacon Cheesecake Recipe
Why add bacon to a pumpkin maple cheesecake? We think the better question is "why not add bacon to a pumpkin maple cheesecake?"
Pumpkin Maple Bacon Cheesecake Recipe
Maple is a festive fall flavor that pairs well with both pumpkin and bacon, so why not combine all three in this autumnal, crowd-pleasing cheesecake?
Prep Time
30
minutes
Cook Time
55
minutes
Servings
8
Slices
Total time: 1 hour, 25 minutes
Ingredients
- 1 tablespoon maple syrup
- ½ pound bacon, chopped
- 1 ¾ cup amaretti cookies or almond biscotti
- 3 tablespoon light brown sugar
- ½ teaspoon ground cinnamon
- 1 stick melted butter
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 (15-ounce) can puréed pumpkin
- 3 eggs, plus 1 egg yolk
- ¼ cup sour cream
- 1 ½ cup sugar
- 1 tablespoon pumpkin pie spice
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 teaspoon confectioners' sugar
- 1 teaspoon nutmeg
Directions
- Preheat oven to 350 F.
- Cook maple syrup and bacon in a heavy-bottomed sauce pan on medium heat until crisp, about 8-9 minutes. Drain and let cool.
- Pulse cookies, brown sugar, cinnamon, ½ of the cooked bacon crumbles, and melted butter in a food processor. Press flat into a 9-inch springform pan. Set aside.
- Beat cream cheese until smooth. Add pumpkin purée, eggs, egg yolk, sour cream, sugar, and the pumpkin pie spice. Add flour and vanilla. Beat together until well combined.
- Pour mixture into crust.
- Bake cheesecake for 45 minutes, or until batter is set and the center bounces back to the touch. Let cool.
- Meanwhile, beat the cream, confectioners' sugar, and nutmeg using an electric hand mixer until soft peaks form.
- Top cooled cheesecake with whipped cream and remaining crumbled bacon.