A creamy maple cheesecake with bits of savory bacon and topped with a caramel, bacon, pecan topping. This maple bacon cheesecake is the perfect mix of sweet and savory in a decadent slice.
How I created this maple bacon cheesecake recipe
It doesn’t get much better than cheesecake – clearly I’m obsessed cause I keep creating new recipes for this decadent dessert. And I often get asked about creating new recipes for cheesecakes – so today I’m sharing a video for how to create your own cheesecake using the example of this Maple bacon cheesecake! Yup – another one of my favorites!
With a classic graham cracker crust this maple cheesecake with candied bacon chunks is topped with a maple, caramel, bacon, pecan topping. Seriously this thing is SO GOOD! I can’t stop eating it! I’m DEF going to be making this one again and again.
So the video is all about creating any kind of cheesecake you want, focusing on how you can personalize the crust, filling, mix ins, and toppings. It’s how I’ve created all my various cheesecake recipes, all based off the original classic cheesecake!
Just take me to the Maple Bacon Cheesecake Recipe already!
If you’d rather skip my tips and tricks for creating your own cheesecake flavor, tips for the prefect cheesecake, links to my cheesecake making tools and links to other cheesecake recipes and get straight to this delicious cheesecake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips and tricks for creating your own Cheesecake flavor
- Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
- Change the crust – you can use a different dessert as the base – cake, brownie, cookie, macaroon, etc…
- Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
- Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
- Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…
Tips and Tricks for baking the Perfect Cheesecake with no cracking
Room temperate ingredients are key for a smooth texture.
Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
Make sure your oven is the correct temperature (I love my oven thermometer)
TRY not to open the oven door, like ever, if you can help it.
I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone water bath pan!!!
If you run out of water in the water bath pan make sure to boil any water you add so it doesn’t stop the baking process.
Cook your cheesecake until it’s puffy and set on the outer edge but it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 4-5 inches. It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours
How to adjust this Cheesecake recipe for the instant pot
I use an 8 inch springform pan for my 8 quart pressure cooker, but I recommend a 7 inch for the 6 quart. So depending on your pan size you might need to change the recipe a little
Go to the “servings size” in the recipe card and adjust it until the cream cheese measurement is 1.5 lbs for a thinner 8 inch cheesecake or for the 7 inch pan.
For instant pot cheesecake tips and tricks and cooking times go to my instant pot cheesecake post! Or you can turn it into Instant pot cheesecake bites. (I have peanut butter bites, oreo bites and salted caramel bites already shared)
What equipment I use to make the perfect cheesecake recipe:
- Food Processor
- 9″ Spring form Pan
- 9″ parchment cake circles
- silicone water bath pan
- 12 x 3 inch cake pan
- Stand Mixer
- Hand Mixer – (I adore my bosch hand mixer but they are hard to find as they don’t currently sell them stateside)
- oven thermometer
- Maple Extract
Maple Bacon Cheesecake Recipe
If you love Cheesecake as much as I do, please write a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love cheesecakes you’ll love these other decadent recipes too!
To watch me make the full Cheesecake tutorial play the video in the recipe card
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
maple bacon cheesecake
- 1 1/4 C graham crackers
- 1 Tbsp granulated sugar
- 1/2 tsp cinnamon
- 6 Tbsp butter melted
- 1/4 C butter
- 1/4 lbs packed light brown sugar
- pinch salt
- 1/4 C maple syrup
- 1/2 tsp vanilla
- 1 C chopped pecans
- 10 slices bacon chopped
- 1/4 C heavy whipping cream
- Preheat the oven to 350
- mix all the crust ingredients and toss lightly with fork until well blended.
- Press firmly into the bottom of a 9 inch spring form pan.
- Bake on the bottom rack until crisp and golden, 10-12 min.
- Let cool.
- Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
- Beat cheese and sugar on med until light and fluffy, about 30-60 sec.
- Add the vanilla, maple flavoring and maple syrup
- Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
- Add the eggs and yolks and pulse until they are incorporated and the batter is velvety, about 30 sec – do NOT overbeat.
- Pour the filling over crust, sprinkle on chopped bacon and barely blend
- bake on the center rack until golden, about 1 hour.
- When you open the rack and shift the pan the center 6 inches will jiggle more than the rest, like a loose jello jiggler. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
- Turn the oven off and crack open the door and let the cake cool about 30 mins
- melt the butter and brown sugar and bring to a boil
- add the maple syrup and bring to a boil again
- add the cream and stir until totally incorporated, add the vanilla, bacon and nuts
- pour over the cooled cheesecake and then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.
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