Mini Bacon Cheesecakes
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
48
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sugar2 tbsps
Unsalted Butter (melted)1 tsp
Vanilla Extract1 tbsp
All-Purpose Flour1 large
EggDirections:
1
Make the bacon: Preheat the oven to 350 degrees F
2
Line a 24-cup mini muffin pan with paper liners
3
Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes
4
Pour off the drippings and reserve
5
Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes
6
Transfer the candied bacon to a plate; set aside until ready to use
7
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
8
Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner
9
Bake until the crust is set, about 12 minutes
10
Let cool in the pan on a rack
11
Make the cheesecakes: Reduce the oven temperature to 325 degrees F
12
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
13
Add the flour and egg and mix until just incorporated, scraping down the bowl as needed
14
Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes
15
Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours
16
Top each cheesecake with a piece of candied bacon
17
Photograph by Con Poulos