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If you’re looking for the best cheesecake recipe on the entire internet, this is IT! I’m talking layers of buttery graham cracker crust, creamy maple cheesecake, and velvety whipped cream topped with a small slice of bacon. I can definitely say, this recipe was tested to culinary perfection, and I can hardly wait to share it with all of you! I repeat, best cheesecake recipe EVER! ;)
The holidays are here, and guess what that means?! It’s time to elevate your baking game. I am so excited to share how to make this amazing cheesecake recipe. After perfecting this recipe, the first thought that came to my mind was someone needs to sell this cheesecake at their bakery. It’s seriously that good – no joke!
But back to the cheesecake, just look at all those perfected layers giving this cheesecake the perfect bite. I baked each small cheesecake in a cupcake pan lined with cupcake liners. They’re rich, so a little bit will go a loooooong way.
I topped each maple bacon cheesecake with candied bacon. Have you made this before? It’s wildly easy.
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Maple Bacon Cheesecake Recipe
Ingredients
- Cheesecakes
- -20 oz cream cheese, softened
- -1/2 cup maple syrup –
- 1/2 teaspoon vanilla extract
- -2 eggs
- -1/4 cup heavy cream
- Graham Cracker Crust
- -1 cup crushed graham cracker
- -1/4 cup sugar
- -4 tablespoons butter, melted and cooled
- -bacon, diced and cooked (optional for garnish)
- STEPS
- -Preheat your oven to 325 degrees.
- -In a small bowl, mix the crushed graham crackers and sugar together, add in melted butter, and mix. The mixture should resemble the texture of sand.
- -Spoon a small amount of the crust into each of your lined cupcake pans and use your fingers to press it down to form a crust.
- -Bake crusts for 10-12 minutes or until you see golden brown beginning to form around the rim of each. Set aside to cool.
- -In a stand-alone mixer using the paddle attachment, beat your cream cheese until softened, add maple syrup and vanilla extract, and mix to combine.
- -With your mixer on low speed, add one egg at a time until broken up and combined.
- -Add the heavy cream and mix well until your batter is nice and smooth. -Spoon your cheesecake batter into your cupcake pans on top of your cooled crusts, filling about 3/4 of the way up. Then, drizzle some maple syrup into each cupcake pan for a little maple swirl (optional).
- -Bake cheesecake cupcakes for 18-20 min., until they have a slight jiggle (but not too jiggly!) -Let cheesecakes cool in the pan before transferring to a wire rack.
- -Once completely cooled, chill cheesecakes in fridge for at least an hour before frosting.
- Whipped Cream Frosting
- -1 cup heavy cream
- -1/4 cup powdered sugar
- -1/4 teaspoon vanilla extract
- STEPS
- -Add all three ingredients to a stand mixer using the whisk attachment and mix on medium speed.
- -Gradually increase to high speed, watching the frosting the entire time until stiff peaks* form.
- -Put frosting into a piping bag and pipe onto your chilled cheesecake cupcakes and enjoy!
- *stiff peaks are when you take the whisk off the mixer and hold it upside down, and no frosting falls off the whisk. Stiff peaks hold their shape.
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How many could you make in a regular size muffin tin? How many for a mini muffin tin? Thanks!
I used a muffin pan that fit 12 but I feel confident you could use a different size.
Awesome!!! What a delicious sweet and savory creation.
Thanks SO much Jessie! So great to hear from you! You were on of the first blogs I ever followed back in 2007!