Candied Bacon and waffles cheesecake

posted  Aug 11, 2013

Nothing smells better than smoky bacon, waffles and maple syrup. I combined these great flavors with one of my favorite desserts. Why not create a cheesecake that carries all these components to satisfy all your tastebuds.

Creamy candied bacon and maple cheesecake with a waffle cone crust, then topped with more candied bacon, waffle cone pieces and maple glaze.

Rich, yummy and so satisfying.

    • 12 Waffle cones
    • 1 tbsp Granulated sugar
    • 8 tbsp Unsalted butter, melted
    • 10 Slices thick cut bacon
    • 2 tbsp Honey
    • 1/3 cup Light brown sugar, packed
    • 1 tsp Ground cinnamon
    • 24 ounce Philadelphia cream cheese
    • 1 cup Greek plain yogurt
    • 3/4 cup Granulated sugar
    • 2 tbsp Maple syrup
    • 2 tbsp All purpose flour
    • 2 Eggs
    • 3 Egg yolks
    • 1/3 cup Heavy cream
    • 2 tbsp Unsalted butter
    • 1/4 cup Maple syrup
    • 3/4 cup Powdered sugar
Cook Time90 min.
Prep Time65 min.
Yields10 serv.
  1. Preheat oven to 300 degrees F
  2. Crush waffle cones in a food processor to a piecy consistency. (If you do not have a food processor, put cones in a large ziplock bag and crush with rolling pin or meat mallet)
  3. Put waffle pieces in small bowl, add sugar, mix. Add your melted butter. (Reserve 2 tsp butter to grease pan and 1/3 cup waffle crust for topping). Mix your crust ingredients.
  4. Using a pastry brush, dip in melted butter and grease 8 or 9 inch springform pan. Add parchment or ww. Paper to bottom of pan. Pour in crust and press to bottom and partially up sides. Bake in preheated o en 10 minutes, then set aside to cool.
  5. Turn oven up to 375, line a cookie sheet with parchment paper. In a bowl, add bacon slices, honey and brown sugar, mix until all bacon is coated. Place on cookie sheet and bake a out 30 minutes until cooked and candied. Set aside, cool.
  6. In mixing bowl add Greek yogurt and cream cheese (room temp ingredients work best) mix well, add sugar,, maple syrup and flour and mix until well combined. Add room temp eggs and yolks. One at a time, mixing after each one, then add heavy cream. When batter is well combined fold in 5 slices of candied bacon but you must chop it up well first before you add to bowl. Fold in and pour ingredients into cooled crust.
  7. Turn oven back down to 300 degrees F. Fill a large baking dish with about a half inch of water, place in oven. Wrap bottom of springform pan with aluminum foil, twice to help avoid water sneaking in. Now place springform pan in water bath in oven. Bake between 60 and 90 minutes or until it is light brown and center is slightly jiggly.
  8. While baking, chop remaining candied bacon, set aside
  9. When cheesecake is done, turn off oven and let cheesecake sit in oven for 1 hour to cool. Remove and refrigerate 6 to 8 hours until set!
  10. Once you are ready to serve, top with candied bacon and remaining waffle cone pieces, now prepare your maple glaze. In a small saucepan add 2 tbsp butter and maple syrup, whisk until butter is melted. Add powdered sugar and mix well. Drizzle over cheesecake and serve.

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