What a combination of flavors. It's a mouthful!
These are three of my favorite flavors, besides chocolate, of course. And, it's easy enough to add some chocolate to round out this flavor packed cheesecake. Crispy fry some bacon. Combine that savory texture with the crunch of pecans and the sweet flavors of maple and chocolate...mm...mmm...mmmm!
Candied bacon tipped on the top around the edge will definitely MAKE this cheesecake! It's easy, but it's an extra step you will want to take. The bacon is baked in the oven for 20 minutes. It will come out crispy, sweet and savory. What a treat to have it as a garnish on top of this maple and pecan cheesecake. Everyone loves bacon, and this will set this cheesecake apart from any other you've or your guests have eaten.
It's a very easy cheesecake recipe, but will dominate an hour or so of your morning in order to get this creation on your table for supper time. I normally bake this in the morning and give it all afternoon to cool in the refrigerator. Then it's perfect for our evening meal. And, it's well worth it.
Preheat your oven to 350F degrees for your graham cracker crust.
Then lower the oven temp to 325F degrees to bake the entire cheesecake,
Prep your 9" springform pan:
- Scatter brush the bottom and sides with soft butter.
- Cut a parchment paper circle to fit in the bottom and a long strip to circle the inside.
- Brush a little butter on top of the parchment paper and on the side.
- I usually wrap a layer of aluminum foil around the bottom of the pan just in case it leaks. I just like to be on the safe side just in case it does leak a little...and save my self from having to clean up any spills on the bottom of the oven or on the racks.
Bacon for Topping:
- Crispy fry 4 strips of your favorite bacon, not thick slices
- 2 T Maple syrup
- 1/4 C brown sugar
Graham Cracker Crust Ingredients:
2 C Graham cracker crumbs (One packet of crackers makes about one cup)
1/4 C Brown sugar, dark, packed
6 T Butter, melted
1/4 t Maple extract
Maple Pecan filling:
1 C Sugar
1/3 C Corn syrup, light
2 T Molasses
2 Eggs, large, fork beaten
1 3/4 C Pecans, rough chopped
1 t Maple extract
Maple Cheesecake filling:
3 Cream Cheese, 8 oz packages, softened
1 1/4 C Brown sugar, dark
2 T Flour
4 Eggs, large
2/3 C Heavy whipping cream
1 t Vanilla extract
1 t Maple extract
Candy the bacon:
- Lay the bacon strips out on an oven safe wire rack set upon a foil lined flat cookie sheet type pan with sides. Don't overlap the slices of bacon. Make sure the foil comes up the sides to contain any fats that pool on it. The foil will make clean up much easier. When the bacon is done and cooled, just roll up the foil and toss.
- Drizzle maple syrup on each bacon strip.
- Sprinkle brown sugar on each strip.
- Bake at 375F degrees for 20-25 minutes.
- Let the bacon cool completely on the rack.
- Break up into good sized chunks.
- Set the bacon aside until you are ready to sprinkle on top of the cheesecake or the individual servings. (No snitching, but you should at least taste it in order to make sure it's tasty enough to adorn your cheesecake.
Crushing the crust:
- Crush graham crackers into very tiny crumbs in a sealable plastic bag. I slip the bag of crackers between a folded hand towel and pound them with a rolling pin or the flat side of a heavy metal meat tenderizer.
- Stir in the brown sugar.
- Mix the maple extract with the melted sugar and stir in with the graham cracker crumbs until well combined.
- Press into the bottom of the springform pan and about half way up the side.
- Bake at 350F degrees for 5-7 minutes until golden brown.
Cook the maple pecan filling:
- In a medium sauce pan on medium to medium high heat, combine all the maple pecan cheesecake filling ingredients, except the maple extract and bring to a boil. Be sure to stir to make sure nothing sticks to the bottom of the pan.
- When it comes to a boil, lower the temperature so it simmers. At this time it's very importantly to stir constantly for 9-10 minutes. It should be a nice brown color.
- Take the filling off the stove and stir in the maple extract.
- Pour onto the crust.
Beat the cheesecake filling:
- First, beat the cream cheese in a large bowl with an electric mixer until it's smooth and creamy,.
- Add the brown sugar, flour, and beat until fluffy.
- Add in and beat the eggs one at a time just until combined.
- Fold in the heavy whipping cream, vanilla extract and maple extract.
- Pour over the pecan filling.
Bake your cheesecake:
- At 325F degrees, bake your cheesecake for one hour.
- At the end of the hour, do NOT open the oven. No peaking!
- Turn the oven off and leave the cheesecake in the oven for another hour. Yes, for an hour with the oven turned off. And NO peaking through the open door. This is when I like having an oven with a window. It's easy for me to check on the cheesecake without opening the door. With a cake like this, opening the door could affect the rise or fall of the cheesecake.
- With this baking process of leaving the cheesecake in the turned off oven for an hour, I have had absolutely no cracks appearing in the top of the cheesecake.
Give it a cooling off period:
- Run a knife around the edge of the cheesecake just to loosen the sides from the pan. Do NOT pop the side ring off yet.
- Set it on a cooling rack for 30-60 minutes to further cool.
- Cool it in the refrigerator for 4 hours before serving. Be patient, you and your guests will be very happy with the outcome.
- Pop the side ring off and cut to serve. If you feel brave, insert a large and thin spatula underneath the cheesecake and transfer it to a serving platter.
Make it even prettier with candied bacon:
- Drizzle maple syrup over the top of the cheesecake. Then decorate it by piping homemade whipped cream on top and around the bottom edge.
- Here's where your candied bacon comes into play. Finish it up by scattering chunks of candied bacon and broken pecan pieces on top and around the edge.
- Serve it up with a cup of coffee. Yum!
Options:
- Serve with fresh fruit such as apple slices or kiwi alongside.
- This Maple Pecan and Bacon cheesecake tastes nice delicious cheesecake like this one.