Maple Bacon Cheesecake
3 lbs. bacon, cooked & crispy
4 – 8 oz. blocks of cream cheese
1 cup Wood’s Maple Sugar
2 tablespoon. vanilla extract
Wood’s Maple Syrup for topping
8″ springform pan, lined with parchment
Preheat oven to 350° F.
Crisp up all the bacon, (make a bacon mountain, look at it...and say WOW) Reserve a few slices of bacon for the topping.
In a food processor, crush up the cooked bacon with one egg, until it’s a breadcrumb consistency.
Press it down evenly into the parchment-lined pan.
Now wipe out the processor and add in the cream cheese, remaining eggs, vanilla extract, and maple sugar. Blend until smooth.
Pour that deliciousness onto the bacon crust and bake for approximately 45 minutes, OR until it’s completely firm and slightly golden.
Let it cool before removing it from the pan!
To serve ― top with the crumbled bacon set aside and your choice of Wood's Maple Syrup
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