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
5 (1 ratings)
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
slice of pumpkin cheesecake
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
  1. Preheat oven to 350 F.
  2. Cook maple syrup and bacon in a heavy-bottomed sauce pan on medium heat until crisp, about 8-9 minutes. Drain and let cool.
  3. 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.
  4. 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.
  5. Pour mixture into crust.
  6. Bake cheesecake for 45 minutes, or until batter is set and the center bounces back to the touch. Let cool.
  7. Meanwhile, beat the cream, confectioners' sugar, and nutmeg using an electric hand mixer until soft peaks form.
  8. Top cooled cheesecake with whipped cream and remaining crumbled bacon.
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