Go Back

Maple Bacon Cheesecake with Pecan and Brown Sugar Topping

A delightful cheesecake topped with crispy bacon, sweet maple syrup, and a crunchy pecan topping, perfect for impressing your guests or treating yourself.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.25 cups ¼ cup brown sugar
  • 0.5 cups ½ cup unsalted butter, melted
For the filling
  • 3 packages 3 (8 oz) packages of cream cheese, softened
  • 1 cup 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 large 3 large eggs
  • 0.5 cups ½ cup maple syrup
  • 6 slices 6 slices of cooked bacon, crumbled Crispy, for better texture.
For the topping
  • 0.5 cups ½ cup chopped pecans
  • 0.5 cups ½ cup brown sugar
  • 0.25 cups ¼ cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until it resembles wet sand. Press into the bottom of a 9-inch springform pan.
Filling
  1. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the granulated sugar and vanilla until combined.
  2. Add the eggs one at a time, incorporating each fully before adding the next. Fold in the maple syrup and crumbled bacon.
Baking
  1. Pour the cream cheese mixture over the crust and smooth it out with a spatula. Bake in the preheated oven for about 50-60 minutes.
  2. The center should be set but still slightly jiggly.
Topping
  1. Mix together chopped pecans, brown sugar, and melted butter in a small bowl.
  2. After the cheesecake cools, sprinkle the topping, and place it back in the oven for an additional 10-15 minutes until bubbly and golden.
Serving
  1. Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  2. Once chilled, release the sides of the springform pan, slice, and serve.

Notes

For a lighter option, use Neufchâtel cheese or mascarpone for a deeper flavor. Leftover cheesecake can be stored in the fridge for up to 5 days.