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4.5 from 2 votes

Maple Bacon Cheesecake Bites

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.
Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Appetizer, Dessert
Cuisine: American, Western
Keyword: bacon and cheese quiche, bacon cheesecake, cheesecake bites, savory cheesecake
Servings: 24 servings
Calories: 145kcal

Ingredients

  • 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

Instructions

  • 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).

Notes

  1. I use thick cut hickory smoked, but use what you prefer.
  2. I like to serve these at room temperature, but can be served cold as well.
 

Nutrition

Calories: 145kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 152mg | Potassium: 51mg | Sugar: 1g | Vitamin A: 260IU | Calcium: 15mg | Iron: 0.3mg