Ingredients
- Topping:
- 2 C. graham cracker crumbs
- 1/4 C. brown sugar
- 1/2 C. butter melted
- 3 lbs. cream cheese, softened
- 1 1/2 C. sugar
- 1/4 C. cornstarch
- 1 1/2 tsp. vanilla
- 3/4 C. maple syrup
- 3/4 tsp. maple flavoring
- 6 eggs + 1 egg yolk
- 8 slices candied bacon chopped
- 1/4 C. butter
- 1 C. brown sugar
- 1/4 C. maple syrup
- 1/4 C. heavy whipping cream
- 2 tsp. cornstarch
- 1/2 tsp vanilla
- 20 slices candied bacon, chopped
Preparation
Step 1
Mix graham cracker crumbs, brown sugar and melted butter, press into bottom of 10" springform pan. Bake at 350* for 10 minutes until edges are golden.
Mix cream cheese, sugar and cornstarch until smooth. Add eggs and yolk one at a time, blend on low until just combined. Add maple syrup, maple flavor and vanilla. Do not overmix. Stir in bacon.
Pour over cooled crust. Bake at 350* for 15 minutes, lower temp to 200 and bake additional 1 hour and 15 minutes. Cool in oven additional hour. Refrigerate overnight.
Topping: Melt the butter and brown sugar and bring to a boil. Combine the syrup and cornstarch, stir until smooth, add to pan and bring to boil until thickened. Add the cream and stir until fully incorporated, add the vanilla and bacon. Spread over cooled cheesecake.