-20 oz cream cheese, softened
-1/2 cup maple syrup –
1/2 teaspoon vanilla extract
-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)
-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
-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.