Mini Maple Bacon Cheesecakes

Ah, my lovelies, Christmas is coming up. Parties, dinners and family get-togethers call for traditional tastes, but surely there's room on your menu for something slightly different. Found this recipe on the Food Network website, but I'll print it here for your baking convenience. I currently have a batch in the oven, and the smell is heavenly. Bon appetite!

 

 

 

Ingredients

For the bacon and crust:

• 4 strips bacon, cut into 1-inch pieces
• 3 tablespoons sugar
• 12 vanilla wafer cookies
• 2 tablespoons unsalted butter, melted
• Pinch of salt

For the cheesecakes:

• 1 8-ounce package cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon maple syrup
• 1 tablespoon all-purpose flour
• 1 large egg

Directions

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, vanilla and maple syrup 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.