Bacon Cheesecake Bites Food

MINI BACON CHEESECAKES

Steps:

• 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.

CARAMELIZED ONION BACON CHEESECAKE BITES

Steps:

• Heat olive oil in a large skillet on medium.
• Add the sliced onions to the skillet and sauté for 5 minutes on medium heat to soften.
• Add the brown sugar and Balsamic Vinegar to the skillet.
• Sauté uncovered, occasionally stirring for about 8 minutes or until the onions are translucent and reduced in size by half.
• Reduce the heat to low and slowly sauté the onions until golden brown and caramelized. The sauce will have thickened and will cling to the onions. This can take anywhere from 15 minutes to 30 minutes or longer. Do not overcook.
• When the onions have caramelized remove pan from heat and allow to cool.
• Refrigerate in an airtight container if making the appetizers the next day.
• Beat the cream cheese, egg, salt, and pepper on high until thick and creamy, about 2 minutes.
• Stir in 6 tablespoons of the balsamic caramelized onions and 2 tablespoons of the chopped bacon.
• Using a small spoon or a frosting decorator bag fill each Phyllo cup with the cream cheese filling.
• Bake in a preheated 350 F. degrees oven for 12-15 minutes or until the filling is set.
• Remove from oven and allow to cool slightly. Top each baked Phyllo cup with 1/4 teaspoon of the remaining chopped balsamic caramelized onion.
• Top each appetizer with a sprinkling of the remaining finely chopped bacon.

SAVORY GORGONZOLA CHEESECAKE BITES

Steps:

• Heat oven to 325ºF.
• Melt 3 Tbsp. butter; mix with cracker crumbs. Spoon into 24 paper-lined mini muffin cups, adding about 1 tsp. to each.
• Beat cream cheese, 1/3 cup Gorgonzola cheese and whipping cream in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Spoon into prepared muffin cups, adding about 1 Tbsp. to each.
• Bake 15 min. or until centers are almost set. Cool cheesecakes in pans 10 min. Remove from pans to wire racks; cool completely. Refrigerate cheesecakes 1 hour.
• Meanwhile, cover baking sheet with foil. Cook sugar and remaining butter in small saucepan on medium heat until butter is melted. Add nuts; cook 5 to 7 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread into single layer on prepared baking sheet; cool completely.
• Top cheesecakes with remaining gorgonzola cheese and candied nuts just before serving.

MAPLE BACON CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs, pecans, bacon bits, maple syrup, butter, vanilla extract, and salt together in a medium bowl; mixture will be pretty dry. Press enough mixture into the bottom of a 9-inch springform pan to get a 1/4-inch-thick crust. Reserve extra crumbs for the sides and edges.
• Bake crust in the preheated oven for 10 minutes. Let cool slightly while preparing the filling.
• Beat cream cheese, maple syrup, and sugar together in a bowl using an electric mixer until smooth. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add heavy cream, vanilla, almond, and lemon extracts; blend until smooth and creamy. Push mixture through a sieve to ensure a smooth filling.
• Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Set pan in a large roasting pan and pour in enough hot water to reach about halfway up the sides of the springform. Pour filling into the cooled crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• Turn oven off and open door slightly. Let cheesecake cool until nearly room temperature, 45 minutes to 1 hour. Remove from oven and let cool completely to room temperature, about 20 minutes more. Refrigerate until completely chilled, at least 4 hours but preferably 24 to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking sheets with foil. Lay bacon in a single layer on the pans. Brush about 1/4 cup maple syrup over bacon.
• Bake in the preheated oven until bacon is halfway crispy, about 10 minutes. Transfer bacon onto a wire rack to drain the grease. Return bacon to the baking sheets and coat other side with remaining maple syrup. Continue baking until browned and crispy all over, about 10 minutes more.
• Cool bacon on a wire rack until safe to handle. Cut into small strips and scatter over the finished cheesecake.

SWEET AND SPICY BACON BITES

Steps:

• Place the bacon in an even layer in a large skillet. Cook over medium-low heat, stirring often with a rubber spatula, until the bacon is light golden brown, about 20 minutes.
• Meanwhile, combine the maple syrup, black pepper and cayenne in a small bowl.
• Pour off some of the rendered bacon fat, leaving just a small amount. Return the skillet to the heat and pour the maple syrup mixture over the bacon. Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes. Serve warm.

BACON CHOCOLATE CHIP CHEESECAKE BLONDIES

Steps:

• Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon., Bake until golden brown, 45-50 minutes. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.