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Pumpkin Maple Bacon Cheesecake


Why not add bacon to a pumpkin maple cheesecake? 


For the filling

  • 1/2 Pound bacon, chopped
  • 1 Tablespoon maple syrup
  • 1 3/4 Cup amaretti cookies or almond biscotti
  • 3 Tablespoons light brown sugar
  • 1/2 Teaspoon ground cinnamon
  • 1 stick melted butter
  • Three 8-ounce packages cream cheese, at room temperature
  • One 15-ounce can puréed pumpkin
  • 3 eggs, plus 1 egg yolk
  • 1/4 Cup sour cream
  • 1 1/2 Cup sugar
  • 1 Tablespoon pumpkin pie spice
  • 2 Tablespoons all-purpose flour
  • 1 Teaspoon vanilla extract
  • 1 Cup heavy whipping cream
  • 2 Teaspoons confectioners' sugar
  • 1 Tablespoon nutmeg


For the filling

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.