Bacon Maple Cheesecake

When we opened Third & Vine back in February of 2014 I originally planned to change the cheesecake flavor with the season. However, everyone loved this one so much we decided there was no way it could come off the menu. It became our signature dessert and although I am no longer the chef at Third & Vine I know they will always keep it.

Baking the cheesecake in a water bath keeps it from overcooking and cracking on top and aids in keeping the center extra creamy. Don't make the mistake of overtaking this, it will look a little soft in the center when you take it out of the oven but leaving it to rest in the water bath for 30 minutes allows it to cool slowly and firm up a little more. Refrigerate for at least 4 hours and preferably over night for the perfect set and texture. You can also put it in the freezer for a couple hours if you are short on time.

Use thick cut bacon for this, applewood smoked is best. Lay the bacon out on a rack placed in a baking sheet or on your broiler pan and bake at 425 for 15-20 minutes or until it is very crispy. You can do this well in advance - a couple days if you like.

Crust:

• 3/4 cup graham cracker crumbs
• 2 tsp ground cinnamon
• 3 tbsp light brown sugar
• 3 tbsp melted butter
• 3 strips bacon, cooked crisp and chopped

Filling:

• 24 oz cream cheese, room temp
• 1 1/4 cups real maple syrup - DO NOT USE PANCAKE SYRUP!
• 4 eggs, room temp
• 1/2 cup ricotta
• 2 tsp vanilla
• 3 tbsp AP flour
• pinch salt
• 6 strips bacon, cooked crisp and chopped

Bacon Brittle:

• 1 cup sugar
• 1/2 cup butter
• 4 strips bacon, cooked crisp and chopped
• Chocolate chips (optional)
• Preheat the oven to 350 degrees and make the crust first.

For the crust:

Butter a 9-10 inch spring form pan. Combine all the crust ingredients in a bowl and mix well. The mixture should look like wet sand and hold together when pressed into your hand. Press the crust mix into the bottom of the spring form pan and bake at 350 for 15 minutes. Set aside to cool.

For the filling:

Cut the cream cheese into small pieces and place it in the bowl of the stand mixer to come up to room temperature. Once it is up to temperature beat it with the paddle attachment until it is light and fluffy. With the mixer on low slowly pour in the maple syrup. Once the syrup is combined turn off the mixer and scrape down the sides and bottom of the bowl. With the mixer on low add the eggs one at a time until combined. Add the ricotta, vanilla, salt, and flour and beat on medium for 3-4 minutes to combine. Remove from the stand and fold in the chopped bacon. Wrap the spring form pan in 3 large sheets of aluminum foil to cover the bottom and up the sides - make sure it is covered well so no water can seep in. Pour in the filling. Place the cheesecake in a shallow roasting pan and fill it with enough hot water to come half way up the sides. Bake at 350 for 1 1/2 hours - the middle should still be trembling. Remove from the oven and allow to cool for 30 minutes in the water bath. After 30 minutes remove from the water bath, unwrap, and run a knife around the edge to loosen. Chill for at least 4 hours or over night before portioning and serving. DO NOT WRAP IN PLASTIC UNTIL COMPLETELY COOL!

For the bacon brittle:

Place a baking sheet in the oven at 350 to warm. Place the butter and sugar in a small heavy bottom sauce pot over medium heat. Cook until the butter is melted and the sugar dissolves into the melted butter. It will look like the caramel is breaking but just keep cooking and stirring it constantly and it will come together. Once the mixture is smooth and it becomes a light tan color add the chopped bacon and continue cooking until it becomes a medium caramel color. Remove from the heat. Remove the baking sheet from the oven and pour the bacon caramel over the warmed sheet be very careful the caramel will be extremely hot. Spread the caramel out in an even layer and allow it to cool for about 2 minutes. If using, sprinkle to chocolate chips on top and allow them to melt then spread the chocolate in an even layer over the brittle. Cool completely in the refrigerator if it will fit, otherwise just allow it to cool on the counter. Once it is cool and hardened break it up into pieces. Store in airtight containers in the fridge or freezer. It makes a yummy treat all by itself!

*Make some fresh whipped cream to serve with the cheesecake.

Beat together 1/2 cup heavy whipping cream, 1 tsp vanilla extract, and 3 tbsp powdered sugar until soft peaks form.