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Cook maple syrup and bacon in a heavy-bottomed sauce pan on medium heat until crisp, about 8-9 minutes. Drain and let cool.
Pulse cookies, sugar, cinnamon, and ½ of the cooked bacon crumbles in a food processor. Press flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin purée, eggs, egg yolk, sour cream, sugar, and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust.
Beat the cream, sugar, and nutmeg using an electric hand mixer until soft peaks form, about 5-6 minutes.
Top with whipped cream and crumbled bacon.
Maple Bacon Cheesecake Bites
Not quite sure if these are an appetizer or dessert, but these Maple Bacon Cheesecake Bites are the perfect hand-held, savory sweet flavor combo and are perfect for any party or holiday gathering.
These Cheesecake Bites are so good you might win over enemies, make new friends and influence the powers that be at your next office party for a raise when you show up with a tray of these.
They go quickly so be prepared.
A shortbread crust fills a bacon wrapped muffin cup. Sound good so far?
A pumpkin spiced cheesecake filling is blended with maple syrup and chopped, crispy bacon pieces.
Then the creamy cheesecake filling is spooned into the bacon muffin cups and bakes away to a golden brown.
Your kitchen will have the best aroma. Trust me.
Allow the finished Maple Bacon Cheesecake Bites to cool in the refrigerator to firm up.
Serve these bad boys with a drizzle of maple syrup and more chopped pecans and get ready to be praised.
Maple Pumpkin Cheesecake
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Two favorite fall flavors combine in a smooth, creamy Maple Pumpkin Cheesecake to star at your holiday table, or anytime you want a surefire crowd pleaser.
I wouldn’t be so cheeky as to suggest you do away with pumpkin pie this holiday season, but I will suggest you add this Maple Pumpkin Cheesecake to your dessert repertoire. Maybe even offer it alongside the pie, and see which one goes first. Or Maybe you’ll discover a favorite new recipe for your family and friends.
It’s a winning recipe from chef and author George Geary. He made cheesecake crave-worthy to all of us by making the luscious cheesecakes eaten by “The Golden Girls” each night they appeared on TV. George also was the first award-winning pastry chef for the Walt Disney Company at Disneyland. Unforgettable cheesecakes became his culinary calling card.
I’ve met George a few times at various events, and he is so nice and has such a good sense of humor if you have a chance to take one of his classes sometime, do it! He freely shares tips and hints so you’ll have success with his recipes.
George let us in on the secret of his cheesecakes in his first cookbook, Best Cheesecake Recipes” in 2002, and that was such a hit he followed up with the bestselling “The Cheesecake Bible” in 2008. He added 90 more recipes to his latest, “The Cheesecake Bible Second Edition” and included vegan, gluten-free, savory cheesecakes, holiday favorites like this Maple Pumpkin Cheesecake, bars, cheese pies and breakfast items. If you’re a cheesecake lover, this is your book, and George is your new best friend.
As we head into the holiday season, sign up with confidence for the potluck list. Write Maple Pumpkin Cheesecake under the dessert category. And then claim your best-baker prize once everyone has tasted it.
Preheat oven to 350.
In a food processor, combine cereal and two strips of bacon.
Pulse to create crumbs.
Mix crumbs with buttery spread.
Press into a 9-inch pie plate.
Bake for 10 minutes and set aside to cool.
In a mixing bowl, combine cream cheese alternative, eggs, sugar and maple syrup.
Using a hand mixer on medium speed, blend the ingredients until smooth and creamy.
Pour into cooled crust.
Bake for 30-35 minutes.
Crumble two remaining strips of bacon and save for garnish.
Refrigerate for at least one hour before serving.
Maple Bacon Breakfast Cheesecakes
In our elementary school years, my brother and I begged, pleaded, and cajoled our parents to treat us to Sunday brunch at Marie Callender’s on special occasions. We listed three logical reasons to support our cause: (a) they wouldn’t have to cook or wash the dishes, (b) we’d go after the early church service before the rest of the world woke up to have the restaurant to ourselves, and (c) they loved the make-your-own omelet station.
We strategically omitted the fourth reason of (d) us kids loved the waffle bar.
Yes, an all-you-can-eat waffle bar, designed specifically with sugar-craving children in mind. Their specialty iron shaped the waffles into long rectangular boats with a deep hollowed-out center perfect for piling high with toppings. We skipped over the first few options—plump strawberries, juicy honeydew, crunchy granola, slivered almonds—and headed straight for the chocolate chips, mini M&Ms, gummy bears, rainbow sprinkles, and whipped cream at the end of the buffet line. Plus a large ladleful of maple syrup.
Back at the table, we started cutting away at our sugar-high-on-a-plate breakfast creations. The chocolate candies melted from the warm waffles and oozed out all over everything else. We scraped it up with our forks after finishing (but not fingers Mom drew the line there) and tried to bargain for a second trip just to load up on more gummy bears.
Although it didn’t do much besides digesting back then, my stomach now churns at the thought of dessert for breakfast. That might sound like a good idea, it warns me. But you’re not going to like the bellyaching I do later!
But my stomach ate its words when I mentioned my latest idea…
Maple Bacon Breakfast Cheesecakes.
Yes, cheesecake for breakfast—and it’s actually healthy!
They start with the crust. Instead of graham crackers and butter, I opted for instant oatmeal and unsweetened applesauce . Don’t have instant oats? Make your own by adding old-fashioned (or gluten-free) oats to a food processor and pulsing 5-6 times. Stir in the applesauce, press into the bottoms of a jumbo muffin pan, and bake for 8 minutes . The low-fat, heart-healthy crust really is that easy!
For the filling, I cooked turkey bacon to cut back on fat and calories. And when it comes to maple syrup, I don’t mess around. I always choose the good stuff, straight from the trees!
You’ll only use 2 ½ teaspoons of syrup per cheesecake. (That’s less than most people—children or adults—pour on their pancakes!) So to really bring out the maple flavor, you’ll need a tiny bit of maple extract . Although probably not a staple in your pantry, it’s worth every penny. It’s my secret weapon because it adds a big burst of maple to each bite of your creamy cheesecake. That addictive flavor will bring each forkful to your mouth faster than you can chew!
The cheesecakes only bake for 20-22 minutes . The centers should still jiggle a little when you pull them out they’ll continue to bake a bit more in the warm pan as they cool to room temperature. Then lay a piece of plastic wrap on top, pop in the fridge, and your next morning’s breakfast is all done!
These Maple Bacon Breakfast Cheesecakes are a tasty time-saver for entertaining guests or lazy weekend mornings. Instead of slaving over the stove flipping pancakes or frying eggs, you can shuffle into the kitchen in your comfy slippers, brew a pot of coffee or mix up a latte, and start eating a protein-packed breakfast (over 16 grams!) in a matter of minutes.
Maple Bacon Cheesecake
Combine ingredients with a fork and press it in the bottom of a cheesecake pan and up the sides a bit.
**Important: Warm the cream cheese: Put the wrapped cream cheese in a ziplock bag but don't seal it. Push it into a sink or bowl full of hot tap water to force the air out and then seal it. Weight it down with a plate for about 15 minutes. It will be very soft and easy to blend.
Blend the warm cream cheese, maple syrup, brown sugar and vanilla until smooth. Add eggs and egg yolk and mix just until incorporated. Set 2 Tbsp of the bacon aside for garnishing and add the rest to the batter. Pour this into the prepared crust. No need to cover it with tin foil.
Pour 1 1/2 cups of water in the Instant Pot and put the cheesecake on the trivet. Close the lid and set the valve to Sealing. Hit the Pressure Cook (or Manual) button and use the + and – buttons to set the time.
6-inch pan --- 32 minutes
7-inch pan --- 29 minutes
8-inch pan --- 26 minutes
For 1 1/2 times the recipe:
7–inch pan --- 33 minutes
8-inch pan --- 36 minutes
For two times the recipe:
When it beeps that it's done, leave it for a 15 minutes natural release. Then flip the valve from Sealing to Venting for a quick release and when the pin drops, open the pot and remove the cheesecake.
It may appear "jiggly". That's okay. Don't worry - it will firm up and settle down as it cools. Blot off any condensation with paper towel.
Topping: Whisk together the topping ingredients and let the sugar dissolve for several minutes. After an hour or so, stir it again and spread it over the cheesecake.
Cover the pan and refrigerate it for at least 4 hours or preferably overnight. When ready to serve, decorate with whipped cream and sprinkle with the reserved bacon bits. Drizzle with maple syrup and a light sprinkle of fleur de sel or sea salt.
Maple Bacon Mini Cheesecakes
Maple Bacon Mini Cheesecakes are sweet-salty cream cheese perfection! They even have a piece of candied bacon as a garnish AND bacon fat in the graham cracker crust. Talk about YUM.
Yield: 12 mini cheesecakes
Prep Time: 15 minutes
Cook: 30 minutes
Tessa's Recipe Rundown.
Taste: I’d imagine these taste like what breakfast in heaven would taste like.
Texture: Crunchy yet buttery graham cracker crust, creamy and luscious cheesecake filling, rich maple glaze, and a crunchy piece of candied bacon on top. Can’t beat it!
Ease: Candying the bacon is a little extra slightly messy step, but it’s so worth it.
Appearance: So adorable and impressive.
Pros: Who could beat maple & bacon… in the form of CHEESECAKE?
I make this again? Of course!
I love the combination of maple with bacon and all, but if I’m honest, this flavor profile is definitely more of Jared’s thing.
Even though maple bacon is not to be messed with, I’m still a chocolate freak at heart. But there’s nothing quite like the salty sweet complexity of these two ingredients together! I can actually remember one of the first times we ever tried maple bacon anything. It was at a doughnut shop in San Francisco, one of our first vacations together years ago. That was a delicious trip.
I got a chocolate glazed with sprinkles (my usual) but Jared was feeling adventurous and went for maple bacon. It was crazy good and perfect for a special vacay breakfast. Ever since then I know the way to his heart is instantaneous with maple + bacon.
His other fave dessert is cheesecake, so this is like the perfect bite in his book! I hope you’ll give this Maple Bacon Mini Cheesecakes recipe a try if you’ve got any maple, bacon, or cheesecake lovers in your life.
Steps to Make Ultimate ORIGINAL PUMPKIN CHEESECAKE DELUXE
Hello everybody, welcome to our recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the best ORIGINAL PUMPKIN CHEESECAKE DELUXE recipe here. We also have wide variety of recipes to try.
Before you jump to ORIGINAL PUMPKIN CHEESECAKE DELUXE recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
Everybody knows that in order to truly be healthy you need to eat a wholesome and balanced diet and get a proper level of exercise. The worst part is that, at the end of the day, we don’t always have the time or energy required for a healthy lifestyle. Going to the gym isn’t something people decide to do when they get off from work. People crave salty and sweet, not veggies (unless they are vegetarians). The good news is that making healthy decisions doesn’t have to be irritating. If you are persistent you’ll get all of the activity and healthy food choices you need. Here are some of the best methods to be healthy.
When you go to the grocery store, be sensible about it. When you make good decisions at the grocery store, your meals will get healthier automatically. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to get home immediately and eat something great. Fill your cupboards with wholesome foods. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
There are a whole lot of things that contribute to your getting healthy. Not all of them necessitate fancy gym memberships or limited diets. Little things, when done every day, can do plenty to help you get healthy and lose pounds. Being intelligent about the decisions you make each day is a start. Looking to get in as much physical exercise as possible is another. Remember: being healthy and balanced isn’t just about slimming down. It’s about making your body as sturdy as it can be.
We hope you got insight from reading it, now let’s go back to original pumpkin cheesecake deluxe recipe. You can cook original pumpkin cheesecake deluxe using 16 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook ORIGINAL PUMPKIN CHEESECAKE DELUXE:
- Use of CRUST.
- Provide of chopped pecans (toasted).
- You need of 1 Box (32 cookies total) ginger snap cookies.
- Take of brown sugar.
- Get of salted butter (melted).
- You need of FILLING.
- Prepare of 8 oz. box cream cheese (softened to room temp).
- Provide of firmly packed brown sugar.
- You need of Pumpkin.
- Provide of heavy cream.
- Get of ginger.
- You need of LG eggs (lightly beaten).
- You need of pure maple syrup.
- You need of pure vanilla extract.
- Provide of cinnamon.
- Use of ground clove.
Steps to make ORIGINAL PUMPKIN CHEESECAKE DELUXE:
- Sorry, I could have sworn I added temp It's 325° for 70-90 min. I unsubscribed to push notifications when a couple of my recipes got trolled by people, not looking for new recipes, but to trash any and everything they see…. My deepest apologies for those actually trying this recipe..
- Place a 9" springform pan in double thickness of foil, and wrap securely, spray with not stick BAKING spray.
- Combine ingredients for crust and press into bottom of pan..
- Whip cream cheese and brown sugar in stand mixer until smooth and light..
- Add pumpkin, heavy cream, maple syrup, vanilla, and spices mix well.
- Add eggs and beat on low until just combined DO NOT OVER MIX, and pour over crust.
- Place springform pan into larger pan, fill with 1" of hot water (in the larger pan).
- Bake 90+ minutes until center is just set and top appears dull. Cool on wire rack for 10 min. Run knife @ edge of pan to loosen..
- Refrigerate 4+ hours or overnight before removing springform pan..
This Pumpkin Cheesecake Trifle is sure to impress all season long! Layers of pumpkin cheesecake, whipped cream and angel food cake combine for a fall treat that's impossible to resist! This Thanksgiving, make a pumpkin cheesecake for dessert! This cheesecake has all the best parts of pumpkin pie (pumpkin! cinnamon! nutmeg!) combined Hi Please let me begin by saying I LOVE your original Cheesecake recipe! I would love to substitute the Pumpkin puree for Sweet Puree.
If you find this ORIGINAL PUMPKIN CHEESECAKE DELUXE recipe valuable please share it to your friends or family, thank you and good luck.
Pumpkin-Maple Crustless Cheesecake
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Low Carb Maple Bacon No Bake Cheesecake
Let me warn you that a little bacon goes along way. At first I made it with more bacon and it was too much. I used 4 oz jars that I got at Target and I find that this is a good size as it made 4 desserts. I hope you like these as much as I did and here is the nutritional information for each:
460 cals / 46.3g fat / 6.3g carbs / 3g fiber / 7.0g protein = 3.3g net carbs
This low carb maple bacon no bake cheesecake is outrageously good! So creamy and decadent you won’t believe it’s a low carb dessert with only 3.2g net carbs.
You might also like my friend Sandra’s sugar free cheesecake. Go check it out!