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.
My Maple Bacon Cheesecake Bites are the perfect hand held savory sweet combo with a shortbread bottom, bacon wrapped cheesecake filling drizzled with maple syrup. Perfect for holiday gatherings and potlucks. Prep time does not include chill time of 1 hour to firm cheesecake bites. Adapted from BHG recipe.
- 14 slices bacon See Note 1
- 1/2 cup flour
- 1/4 cup pecans toasted and chopped
- 1 tbsp brown sugar
- 4 tbsp butter cut into pieces
- 8 oz cream cheese softened
- 4 tbsp butter softened
- 2 tbsp maple syrup
- 1 egg
- 1 tsp pumpkin spice
- Preheat oven to 400°F. Coat 24 1 3/4 inch muffin cup trays with cooking spray. In a small sauté pan toast the pecans. When cool enough to handle chop fine and set aside.
- In a small bowl mix together the flour, sugar, pecans and cut in butter with fork or pastry blender until crumbly. Set aside.
- Line a baking tray with aluminum foil. Cut each bacon strip in half and arrange bacon slices on top of foil. Bake for 10 minutes until golden brown but not crisp. Set aside 24 bacon pieces and bake the remaining pieces until crispy, about 3 more minutes. Drain on paper towel and chop into small pieces. Set aside. Reduce oven temperature to 350°F.
- Line the sides of each muffin cup with the reserved bacon strips. Divide pecan crumble mixture between each muffin cup and press down to firm up. Bake for 10 minutes.
- In a bowl beat together the cream cheese, butter, maple syrup, egg and pumpkin spice until smooth. Add the reserved chopped bacon and mix well to combine. Divide and spoon cheesecake batter into each partially cooked bacon crust. Bake for 15 minutes until filling is set.
- Cool on wire rack for 5 minutes in muffin pans. Carefully remove from muffin pan and continue to cool on rack. Cover and refrigerate for 1 hour or up to 24 hours.
Serve with drizzled maple syrup and chopped pecans if desired (See Note 2).
- I use thick cut hickory smoked, but use what you prefer.
- I like to serve these at room temperature, but can be served cold as well.