Maple-Bacon Cheesecake

When I was at the Blue Ribbon Bacon Festival I met a Chef that appreciates bacon as much as I do. His name is Lance Avery; he is the Corporate Executive Chef for Sara Lee. Lance created a Maple-Bacon and Pumpkin Cheesecake that was out of this world. After taking only one bite I ran up to him and said, “You have to give me this recipe, the world must know how good this is”. He gladly said yes, so without anymore rambling here is the recipe.

Maple-Bacon & Pumpkin Cheesecake
with Templeton Rye Bacon Walnut Glaze

Crust
twenty-four 5 by 2½ -inch graham crackers
1 stick (1/2 cup) unsalted butter, softened to room temperature
1/2 cup pure maple syrup (preferably Grade B)

In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Cut the butter into 8 pieces. Using the food processor, add the butter and syrup into the ground grahams until fully distributed. Press the grahams evenly into bottom and up side of a 10-inch spring form pan. Pre bake the crust (for crispier crust) in a 325º oven for 15 minutes. Let cool for 10 minutes before filling.

Filling
four 8-ounce packages cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla
½ cup heavy cream
1 (15 ounce) can pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
8 slices of Jimmy Dean Center Piece Bacon – Maple 31634, cooked again until super crispy, then let cool before crumbling into tiny pieces

With mixer, beat cream cheese until fluffy. Gradually beat in the syrup, then add the eggs one a time. Finish the mix by adding the remaining ingredients (except bacon) and mix well. Sprinkle the pre-baked crust with half of the crumbled bacon. Pour the filling over the bacon. Sprinkle the remaining bacon on the top. Bake at 325º for 1 1/4 hours or until center appears nearly set when shaken. Cool for 1 hour at room temperature. Cover and chill for at least 4 hours before serving, preferably overnight.

Templeton Rye Bacon Walnut Glaze
1 cup cream
¾ cup maple syrup
½ cup Templeton Rye Whiskey
4 slices of Jimmy Dean Center Piece Bacon – Maple 31634
½ cup walnuts, toasted, chopped
Boil the cream, syrup, and whiskey together for 15 minutes, stirring occasionally. Add the bacon and cook for an additional 5 minutes. Pass the liquid through a strainer to remove the bacon. Place in a blender with the walnut and blend on high until thickened and smooth. Cover and chill until served. Stir before serving.

If you are wondering what Templeton Rye is, it’s the whiskey Al Capone used to drink during prohibition. You can only get it in Iowa and some parts of Illinois. If you are in an area and can’t get Templeton I am sure you can use something else.

If anyone makes this let me know what you think about it. I thought it was amazing and I am going to try to play baker and make this. I will let you know how it turns out.

16 Responses to Maple-Bacon and Pumpkin Cheesecake

  1. Chilebrown says:

    This sounds like a great recipe. I do not know about using Jimmy Dean Bacon. I do want to find a bottle of Templeton Rye. It might be hard out here in Califonia.

  2. Mosley says:

    @MAD MEAT GENIUS

    I am sure you could use another kind of whiskey. The rye was really good, but it was the bacon that made the Cheesecake so amazing.

  3. [...] 5. Do you have a really good recipe involving bacon that you are willing to share? When I was at the Blue Ribbon Bacon Festival I met a Chef that appreciates bacon as much as I do. His name is Lance Avery; he is the Corporate Executive Chef for Sara Lee. Lance created a Maple-Bacon and Pumpkin Cheesecake that was out of this world. After taking only one bite I ran up to him and said, “You have to give me this recipe, the world must know how good this is”. He gladly said yes, so without anymore rambling here is the recipe. [...]

  4. [...] Maple Bacon and Pumpkin CheesecakeYes, really. Maple goes with pumpkin. Maple goes with bacon. Therefore, maple can play chaperon so pumpkin and bacon can make sweet dessert magic together. The good people at Mr.Baconpants.com show you how. [...]

  5. [...] will notice that most of the links in this post were mentioned on this site before. I am not complaining, it’s nice to know I found another bacon loving blogger. Who knows maybe [...]

  6. Paula says:

    what an fun twist on the plain old cheesecake. Difinitely will be making this one for my hubby :)

    http://www.squidoo.com/recipebookonline

  7. Hehe. I was actually looking up information about maple beds and came across your website. I’ve printed off this recipe and I’m going to get up the courage to see if I can ask my wife to help me with it. If I’m able to do it well I’ll post my results. Thanks! :)

  8. [...] ice cream; NetFlix; Macs; movie box; shoes; iphone update; MyKey, Giant Eagle; Buffalo Chicken Dip; Cheesecake Factory; iPhone buddies; Apps vs [...]

  9. Delellis says:

    I must say this is interesting recipe , Cheesecake is one of my favorite desserts and I’ve eaten so many incarnations ( blueberry , chocolate chip , etc….)

    This is the first time I ever read a recipe that includes pumpkin and bacon.

  10. I just came across your website, very cool. This is an amazing looking cheesecake, I hope to have time later this week to bake it! Do you know of a healthier alternative to using regular cream cheese?

  11. [...] blog. She wanted me to share her recipe for Sweet Bacon Cheesecake. This one is different than the Maple Bacon and Pumpkin Cheesecake I posted before from Lance. I like the fact that Julia adapted her recipe for cupcakes. You can see [...]

  12. TMFDPA says:

    I tried this last thanksgiving and it was good, but I’m going to make it again this year with a few minor modifications. I’m going to put bacon in the crust rather than at the bottom of the filling. Under the filling it just gets mushy. I’m also going to increase the amount of maple syrup in the filling as it was just shy of sweet enough, I thought.

  13. Mordecai says:

    When boiling the bacon in the glaze should I be using uncooked or cooked bacon?

  14. Thanks for posting this recipe. I was looking for a new desert to add to my Friday night bake night.

  15. baconman says:

    I just baked this cake and it was a hit. I added an additional 8oz or cream cheese to the filling along with 2 tablespoons of all purpose flour to make it more dense. I also made a maple-walnut cream cheese icing and placed the remaining pieces of bacon on top of that. Then drizzled the glaze over everything. I want to make this cake again and caramelize the bacon. I use less whiskey in the glaze. Maybe substitute the filling’s maple syrup with maple extract and use real sugar.

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