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Three cupcakes topped with bacon pieces sit on a white plate. Behind them, a bottle of maple syrup is on the left, with a jar containing utensils and a small bowl of bacon pieces in the background. The scene is set on a light wooden table.
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Maple Bacon Cheesecake Recipe

Author: Melissa Johnson

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.