Mini Bacon Cheesecake

 

Have I freaked you out yet? Scared you away? Mwaahhhaaa!

Well, sometimes the out-of-the-ordinary can turn out to be the extraordinary, my friends.

Didn't mean to go all greeting-card on y'all. But it's true. I wouldn't typically have bacon and cheesecake married together, but listen to me, people: it ROCKS. This is some tasty filth, I'm tellin' ya.

This weekend I received the beginning of my subscription to the Food Network Magazine. I'm always looking through it at the check-stand, and usually see more than a few recipes I'm willing to try, so I ordered a subscription for under $10 for the year. I'm not really a total magazine girl, but when it comes to food I can't get enough of the recipe-filled goodness this magazine provides.  After looking through my first magazine, I'd have paid $50 for what tips and recipes I've found so far.

When I told Ryan I'd be making bacon cheesecake I think he gagged. He claimed they don't go together... I reminded him of Chopped. Plus, I thought this recipe looked really interesting. I love making recipes that are different, yet attainable, and easy to prepare. The caramelized bacon had such a savory-sweet-and-salty taste in contrast to the creamy, heavenly, cheesecake filling. The chocolate crust was my favorite part. I really loved it! I can't wait for Ryan to try it out when he's home from studying. I'll have to tell you how that goes...

I didn't have chocolate wafers, but we had a package of chocolate animal crackers, so that's the only change I made to the recipe.

Be brave, trust me, and enjoy!

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Mini Bacon Cheesecakes
as seen in FoodNetworkMagazine

Bacon and Crust:
4 strips bacon, cut into 1-inch pieces
3 tablespoons sugar
12 chocolate wafer cookies
2 tablespoons unsalted butter, melted
Pinch of salt

Cheesecakes:
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 large egg

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.

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.

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.

 

This recipe is being featured at Bacon Time! Thank you!


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