Mini Bacon Cheesecakes

2016-04-20
  • Yield : about 24 mini cheesecakes
  • Prep Time : 40m
  • Cook Time : 40m
  • Ready In : 20m
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Ingredients

  • 4 strips bacon, cut into 1-inch pieces
  • 3 tablespoons sugar
  • 12 chocolate wafer cookies
  • 2 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 8-ounce package cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 large egg

Method

Step 1

Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners. Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use.

Step 2

Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.

Step 3

Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.

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