Candied Bacon Maple Cheesecake

  • Jump to Recipe
  • *I received products in exchange for this post and giveaway. Recipe, photos, and opinions are 100% my own.

    You read the title correctly, Candied Bacon Maple Cheesecake. Brownie Brittle ™, Candied Bacon and Maple Cheesecake. Bacon on a cheesecake? YES, yes, yes… I can not tell you how many times- YES!!!

    Candied Bacon Maple Cheesecake is made up of a maple cheesecake topped with candied bacon and a Salted Caramel Brownie Brittle ™ Crust! #cheesecakerecipe #easycheesecakerecipe


    Candied Bacon Maple Cheesecake is made up of a maple cheesecake topped with candied bacon and a Salted Caramel Brownie Brittle ™ Crust! This decadent cheesecake recipe is a dessert no one can resist!

    A few months back I had my first experience with Brownie Brittle ™ by Sheila G..

    You’ve seen it at the grocery store, so what exactly is it? You know the crusty corners of your traditional brownie pan? The ones that everyone fights over?

    Candied Bacon Maple Cheesecake is made up of a maple cheesecake topped with candied bacon and a Salted Caramel Brownie Brittle ™ Crust! #cheesecakerecipe #easycheesecakerecipe

    Brownie Brittle ™ is an entire bag of nothing but velvety, crispy brownie batter. *HEAVEN*  Ready to try a bag? Scroll down to the bottom of this post to see how YOU can win a Sampler Pack!

    Since trying it, I crave it. A handful at night fulfills my chocolate craving without having to bake. I then started to think about what else I could do with  Brownie Brittle ™ tasty treats.

    I started by crumbling it over my vanilla frozen yogurt, then dipping it into a peanut butter dessert dip and then the magic happened… pie crust!

    Maple Cheesecake with Candied Bacon and Salted Caramel Crust - this is one of the most decadent and delicious desserts you will ever make, the perfect combination of flavors.

    It really built itself from there. My favorite candy is actually Bacon Candy, so I wanted to pair it with a creamy and decadent dessert, cheesecake! Maple cheesecake!

    I used Salted Caramel  Brownie Brittle ™- which satisfies my intense needs for salty and sweet, but Brownie Brittle ™ comes in a variety of flavors: Chocolate Chip, Salted Caramel, Mint Chocolate Chip and Toffee Crunch.

    Need one more reason to try  Brownie Brittle ™? They only have 120 calories per serving… so you can snack without the guilt.

    New 4 Flavor Graphic (1)

    If you loved this cheesecake recipe, check out these other easy cheesecake recipes:

    Candied Bacon Maple Cheesecake is made up of a maple cheesecake topped with candied bacon and a Salted Caramel Brownie Brittle ™ Crust! #cheesecakerecipe #easycheesecakerecipe

    If you are looking for even more dessert recipes, snag a copy of my Easy Dessert Recipes Mini-Cookbook. Available here for only $0.99, these easy dessert recipes are ready with less than 30 minutes hands-on time and are sure to please all your family friends. From no-bake to make-ahead, you are sure to find something you love!

    Candied Bacon Maple Cheesecake is made up of a maple cheesecake topped with candied bacon and a Salted Caramel Brownie Brittle ™ Crust! #cheesecakerecipe #easycheesecakerecipe
    Print Recipe
    5 from 3 votes

    Candied Bacon Maple Cheesecake

    Maple Cheesecake topped with candied bacon and Salted Caramel Brownie Brittle ™ Crust. A dessert no one can resist.
    Prep Time20 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 50 mins
    Course: Dessert
    Cuisine: American
    Keyword: homemade cheesecake, maple cheesecake
    Servings: 12
    Calories: 469kcal
    Author: Jessica Formicola



    • 16 ounces Salted Caramel Brownie Brittle ™ ground into crumbs in food processor
    • 1/2 cup butter melted
    • 1 tablespoon sugar
    • Cooking spray


    • 16 ounces 1/3 reduced fat cream cheese room temperature
    • 1/2 cup dark brown sugar
    • 3 tablespoons flour
    • 1/4 teaspoon fine sea salt
    • 1 cup maple syrup plus extra for drizzling
    • 1/2 cup sour cream
    • 2 teaspoons vanilla
    • 4 large eggs room temperature
    • Candied bacon chopped (see Savory Experiments for the recipe)


    • Heat oven to 375 degrees. In a medium mixing bowl, mix Salted Caramel Brownie Brittle ™ crumbs, 1 tablespoon sugar and melted butter. Mix until all crumbs are moistened. Coat 9-inch springform pan with cooking spray. Press Salted Caramel Brownie Brittle ™ into the bottom of the pan, pressing down hard with the back of a spoon. Bake for 8-10 minutes. Remove and reduce oven temperature to 350 degrees.
    • Beat cream cheese in large bowl of stand mixer fitted with paddle attachment until smooth, at least 2-3 minutes. Add dark brown sugar, flour, and salt, continue to blend until combined. Add 1 cup maple syrup, sour cream and vanilla, continue to blend. Add eggs and blend until fully combined and smooth, approximately 3-4 minutes, be patient!
    • Pour cream cheese mixture over Salted Caramel Brownie Brittle ™ crust. Tap on your countertop for at least 1 minute to pull out any tiny air bubbles.
    • Place springform pan into a high rimmed baking sheet or the bottom of a broiler pan. Fill containing pan 1/2 way with water. Cooking in a water bath will keep your cheesecake smooth, allow to bake flat and prevent cracking.
    • Bake cheesecake for 80-90 minutes, or until the center has set and edges are a light brown. If edges start to brown before enter is set (not jiggly), loosely cover with a sheet of aluminum foil.
    • Remove and allow to fully cool. While still in springform pan, refrigerate for a minimum of 12 hours, but preferably overnight.
    • Carefully remove from springform pan to serving dish. Before serving, drizzle with additional maple syrup and top with chopped Candied Bacon. Enjoy!
    • If you've tried this recipe, come back and let us know how it was! 


    Calories: 469kcal | Carbohydrates: 62g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 437mg | Potassium: 199mg | Sugar: 47g | Vitamin A: 585IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 1.6mg

    You Might Also Like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • Dollie Hiser wrote:
    • Jessica Formicola wrote:
  • Family Travel blogger wrote:
  • Amanda wrote:
  • Renee – Kudos Kitchen wrote:
  • krystalskitsch wrote:
  • April Smith Decheine wrote:
  • Tonia @TheChattyMomma wrote:
  • elizabeth wrote:
  • Shannon Gosney wrote:
  • Jessica duncan wrote:
  • Amy @GrinningCheektoCheek wrote:
  • Tiffany @DaydreamingRealist wrote:
  • Brett wrote:
  • Susan Christy wrote:
  • Janice wrote:
  • Nutmeg Nanny wrote:
  • Juanita wrote:
  • Carly Bellard wrote:
  • Lisa Aliperti wrote:
  • Lisa wrote:
  • Sandra – The Foodie Affair wrote:
  • Kristy Z wrote:
  • Shell wrote:
  • Beth@FrugalFroggie wrote:
  • Jenn @TheRebelChick wrote:
  • Deidre LeDoux wrote:
  • Christie wrote:
  • Debra wrote:
  • Becka wrote:
  • Janeane Davis wrote:
  • Marlys (This and That) wrote:
    • savoryexperiments wrote:
  • Liz Mays wrote:
    • savoryexperiments wrote:
  • Danielle @ We Have It All wrote:
  • Andrea | Cooking with a Wallflower wrote:
    • savoryexperiments wrote:
  • Meseidy wrote:
  • Carly Anderson wrote:
  • Melissa wrote:
  • Christy wrote:
  • Veronica wrote:
  • Linda romer wrote:
  • Virginia @thatbaldchick wrote:
  • Lori wrote:
  • Jean Tav wrote:
  • Pam wrote:
  • Demetra wrote:
  • Rosey wrote:
  • angela wrote:
  • melinda wrote:
  • Cindy Z. Stewart (cindyzs) wrote:
  • Dina Demarest (@dinade) wrote:
  • Jenni E. {Sweet Pennies from Heaven} wrote:
  • Sandy Headtke wrote:
  • Kayla wrote:
  • Joanne/WineLady Cooks wrote:
  • Stephanie @ Back For Seconds wrote:
  • Robin (Masshole Mommy) wrote:
  • Coleen @ The Redhead Baker wrote:
  • The Food Hunter wrote:
  • David wrote:
  • Lora @cakeduchess wrote:
  • Stephanie Daigneault wrote:
  • Healing Tomato wrote:
  • Debbie Denny wrote:
  • Shop with Me Mama (Kim) wrote:
  • Moments with Mandi wrote:
  • Mitch wrote:
  • Debi @ Life Currents wrote:
  • latanya wrote:
  • Chrystal @ YUM eating wrote:
  • Natalie J Vandenberghe wrote:
  • Crystal wrote:
  • Crystal Barrett wrote:
  • Allison Miller wrote:
  • Amanda @TheKitcheneer wrote:
  • Lana @ Never Enough Thyme wrote:
  • Rusty H wrote:
  • Lindsey @ Redhead Baby Mama wrote:
  • Amy G wrote:
  • Britni wrote:
  • SandyN wrote:
  • Kay Adeola wrote:
  • aimee fauci wrote:
    • savoryexperiments wrote:
  • carol wrote:
  • Karen Quinn wrote:
    • savoryexperiments wrote:
  • Cathy wrote:
  • Kelly wrote:
  • Mandy wrote:

    7 Days to Being a Better Home Cook

    We want YOU to join the Savory Experiments community and learn basic skills you would learn your first week of culinary school.