Maple Bacon Praline Cheesecake
Maple Bacon Praline Cheesecake. You NEED this in your life or it will never be complete. I have no other words now because my mouth is full of cheesecake.
I usually begin my posts with some sort of story, but today – I just can’t. I just have no words for story-telling today because the only thing that is on my mind is this Maple Bacon Praline Cheesecake. Attempting to conversate about anything other than this delicious specimen is pretty much impossible at this point. My mind is just too clouded by this extreme deliciousness.
So, instead of me telling you a story today – let’s just all pretend that I told y’all a real doozy. One with laughter, tears, & that warms your heart. One that is deserving of an academy award, and that you will tell to your great-great-great grandkids one day.
But in actuality – we’re gonna channel our inner Golden Girls & eat cheesecake. Maple Bacon Praline Cheesecake. And it’s even better than one of Rose Nylund’s stories about Saint Olaf. (If you’re not a fan of the Golden Girls, then just skip over that last sentence because it just went way over your head).
This cheesecake, with all it’s maple bacon praline goodness, is way better than any cheesecake you’ve ever eaten. I’m just throwing that out there right now.
It’s not to sweet, not too salty – but yet, the perfect combination of both. This is the kind of cheesecake that you’ll stab someone with a fork over if they try to cut in on your piece. Just a word of caution, cus I kinda care about y’all 😉
Here’s what you need:
First things first – the crust. Take about 15 crushed graham crackers & mix with 2 tablespoons of melted butter. Press into the bottom of a greased springform pan (I use a 9″). Please grease the entire pan, not just the bottom. Greasing the sides too will help the cheesecake not crack as it cools.
In a large bowl, beat 32oz of softened cream cheese (4 of the 8oz blocks) with 1½ cups of sugar until creamy.
Blend in 3/4 cup of heavy cream (you can sub milk if you don’t have cream, but cream is obviously creamier) & then add 4 eggs, one at a time; mixing just enough to incorporate. Don’t over-beat!
Mix in 1 cup of sour cream, 1 tablespoon of vanilla extract, & 1/4 cup of all-purpose flour until smooth. Pour into prepared crust.
Bake in an oven preheated to 350 degrees for 1 hour. Turn the oven off & do not open it for at least 90 minutes! This, along with not over-beating & greasing the entire pan, will keep the cheesecake from cracking.
Once the time has passed, remove the cheesecake from the oven & begin working on the maple bacon praline topping. This topping is actually a play on the caramel pecan glaze from my sweet potato cheesecake, and both are fabulous!
In a medium saucepan, combine 3/4 cup of brown sugar & 1/4 cup butter. Stir over low heat until sugar dissolves.
Increase the heat to medium-high & bring to boil.
Mix in 1/4 cup of heavy cream, 1/4 cup of maple syrup (I love Crown Maple – y’all have gotta try it!), 1 cup chopped pecans, & 12 (or more!) slices of bacon that have been crumbled.
Pour the mixture over the cheesecake, that’s still in the pan.
Refrigerate until the praline topping has set.
Best enjoyed after it has sat at room temp for 30 minutes.
My oh my…
Maple Bacon Praline Cheesecake
- 15 graham crackers, crushed into crumbs
- 2 tablespoons butter, melted
- 4 8oz cream cheese packages (32oz total), room temperature
- 1½ cups sugar
- 3/4 cup heavy cream
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour
- ¾ cup packed brown sugar
- ¼ cup butter
- ¼ cup heavy cream
- ¼ maple syrup
- 1 cup chopped pecans
- 12 slices of cooked bacon, crumbled
Preheat oven to 350 degrees. Grease a 9 inch springform pan.
Mix the graham cracker crumbs with the melted butter. Press into the bottom of your springform pan. In a large bowl, beat cream cheese with sugar until smooth. Blend in heavy cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Don’t over mix! Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for at least 90 minutes (this helps to prevent cracking).
In a medium saucepan, combine the brown sugar with the butter for the topping. Cook on low, stirring often, until the sugar has dissolved. Bring to a boil. Mix in the heavy cream, maple syrup, chopped pecans, & crumbled bacon. Cook for about 30 seconds, then remove from the heat. Pour over the cheesecake, & then refrigerate until the topping is set.
Store in the refrigerator. Best left at room temperature for 30 minutes before serving.