maple bacon cheesecake

How To Make maple bacon cheesecake

• 1

  Preheat oven to 325, line springform pan with foil to prevent sealing it with the sugar in the crust
• 2

  In food processor, chop nuts and pretzels together til combined and are almost powdery
• 3

  In med bowl, mix crust mix with butter and sugar
• 4

  Pour crust mix into lined pan, gently press the crust into an even layer, going up the sides of the pan about 1/4- 1/2 inch
• 5

  Mix together the cream cheese, sugar, 1/4c sour cream, vanilla,cornstarch and eggs *use a food processor for a denser cake *use a mixer for a fluffier cake
• 6

  Fold bacon bits into cream cheese mixture
• 7

  Gently pour cream cheese mixture into pan, gently spreding evenly
• 8

  Bake in 325 degree oven for 30 min
• 9

  Turn oven off, leave cake in, door closed for 30 min
• 10

  Crack open oven door, leave cake in for another 30 min
• 11

  Remove cake from oven Turn oven up to 425 Gently top the cake with the sweetened sour cream, make sure to fill in any cracks Bake for 8 min
• 12

  Start cooking the 1/4 lb of chopped bacon, when mostly cooked add maple syrup and cook til bacon is done and syrup is carmelized, allow to cool in a single layer (dont eat all the candied bacon!)
• 13

  After cake is cooled completely, sprinkle the top with the candied bacon bits
• 14

  When ready to serve, depan the cake.(its good to have a helper for this part) Gently remove the foil by placing cake on the edge of a counter with one hand pulling the foil down, the other hand should be under the cake, catching it as it comes off the foil Place on serving dish
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