The autumn season delivers many sights, smells, and flavors to enjoy. So we chose maple, bacon and toffee for the winning mouth-watering combination in this months cheesecake recipe!
Download and view recipe here
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HOW TO MAKE THE PERFECT
MAPLE BACON TOFFEE CHEESECAKE
DOWNLOAD AND/OR VIEW THE RECIPE BELOW
Yield: (1) 9 inch cake
9” springform pan
8 ½” parchment paper circle
3 Tb sugar
Pan coating spray
PCB Waterbath Pan Protector (if you have one on hand, otherwise wrap springform pan in foil.)
For the crust:
2 ½ cups crushed graham cracker
¼ cup brown sugar
¼ plus 2 Tablespoons unsalted butter
Ingredients for batter:
2 pounds cream cheese- room temperature
⅓ cup sour cream
½ cup pure maple syrup
½ cup sugar
¼ cup flour
¾ cup chopped apple wood smoked bacon (or your favorite bacon)
½ cup HEATH BITS ‘O BRICKLE® Toffee Bits
For the presentation (optional):
Serve with your favorite vanilla ice cream or hot apple cider!
First, preheat oven to 300°F. Prepare a 9-inch-diameter springform pan by spraying the inside ring with pan coating spray and coating with a little sugar. Tap out extra sugar and place a 8 ½ inch parchment paper circle in the bottom of the pan.
to make the crust – Mix the graham cracker crumbs, brown sugar, and melted butter in a small bowl. Once combined, press into the bottom and up the sides of the springform pan. Place the Springform pan into the PCB pan protector and set in a roasting pan that is at least 2 inches deep.
to make the filling – Using a stand mixer with paddle attachment, ( or hand mixer), cream the cream cheese and sour cream in large bowl. Mix in maple syrup, sugar, flour until incorporated .Mix in the bacon and Bits O’ Brickle. Add eggs one at a time, beating just until blended after each addition. Do not over mix!
next, pour cheesecake filling into prepared springform pan with waterbath pan protector, then place into the roasting pan. Put on center rack of oven. Fill the roasting pan as high as you can with very hot water.
bake cheesecake for 1 ½ or until set. When cheesecake is done baking, carefully remove the pan from the oven and transfer it to a rack to cool. Cool to room temperature, then cover and chill cake overnight, ( for 12 hours).
To serve the cake:
Remove the springform pan ring. Place a piece of plastic wrap over the cake and invert onto a plate. Remove the bottom and the parchment paper. Invert again but onto the actual serving plate. Spread the topping over top of cake and decorate for presentation. Using a thin, long knife dipped in hot water and wiped clean, slice the cheesecake. Make sure to clean your knife in between each slice. Savor and ENJOY!
Tip: Once the cake is ready to unmold, there is a trick to an easy release from the side of pan. If you have a blowtorch that you use for Crème Brulée, simply warm the sides of the pan with your blowtorch. Unspring the buckle and it will simply fall off. Another option is to place the pan in a 400 degree oven for 10 min, to heat the sides up. A thin knife between the crust and the sides will also work, but the torch method works like a charm.
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