A Southern Grace: this little piggy went to market

August 12, 2013

this little piggy went to market


I know I'm not the only person who thought Stacey's maple bacon cheesecake on The Next Food Network Star sounded amazing, right? Bacon in dessert applications seems to be the way to go these days.

A fabulous online retailer called Pig of the Month recognizes that, because in addition to the expected pig products like sausage, barbecue, and ribs, they also feature some magnificent dessert options.

I was lucky enough to receive a box full of goodies, including things like dark chocolate almond toffee, candied pecans, bacon cheddar caramel popcorn, frittle, and chocolate-covered bacon. The frittle, a unique combination of peanut brittle and fudge, was my favorite--crunchy and nutty and salty, yet with a degree of richness to it that took me by surprise. Everything was well-made and nicely packaged, and I look forward to trying more of their products! If you're curious too, be sure to visit Pig of the Month and use the code "feed me" at checkout to get 15% off your purchase.

Inspired by this glut of bacon-y gifts, I decided to try my hand at a maple bacon cheesecake. I used my own reliable cheesecake recipe and added a touch of maple extract. I incorporated the bacon into the crust, but if I make it again (and I probably will), I'd like to make the overall effect scream "BACON!" a little bit more loudly. I don't want to destroy the integrity of the smooth and creamy cheesecake, but as it is, the bacon flavor is lacking. I suppose a crumble of the porky stuff on top wouldn't hurt, but do ya'll have any other suggestions?

Syrup 'n Swine Cheesecake (alternatively Oinkin' and Oozin' Cheesecake)
Makes 2 8-inch cheesecakes or 1 10-inch cheesecake
  • 1-1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 3 slices bacon, cooked crispy, patted dry, and crumbled or finely-chopped
  • 1 egg, beaten
  • 1/2 cup butter, softened
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup light or dark brown sugar, packed
  • 3/4 cup granulated sugar
  • 5 large eggs
  • 12 ounces sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon maple extract
Preheat your oven to 350 degrees F. Wrap the bottoms of 2 8-inch springform pans or 1 10-inch springform pan with 3 or 4 layers of heavy-duty foil.
To make the crust, combine ingredients and blend until a uniform dough is made.
Spread to the edges of the pan(s), prick all over with a fork, then bake 15 minutes. Allow to cool.
To make the cheesecake, beat cream cheese until smooth and fluffy; beat in the sugars until light and well-blended.
Slowly beat in the eggs, then fold in the sour cream and extracts.
Pour into the prepared crust(s), then place the foil-wrapped pan(s) in a large, shallow roasting pan.
Place in the oven and add about 1/2 inch of hot water.
Bake for 60-75 minutes, until the cheesecake is firm around edges but still slightly jiggly in the center.
Turn the oven off and leave the cheesecake in the oven for 30 minutes to an hour longer.
Place the cheesecake on a rack to cool to room temperature. Remove the pan sides, then refrigerate at least 6 hours but preferably overnight before slicing and serving.

**Disclaimer: Though I received products from Pig of the Month free of charge, these opinions are entirely my own.


Rosa's Yummy Yums said...

A terrific combination and cute name for a cheesecake!



Angie Schneider said...

Cheesecake with bacon? wow...that sounds and looks crazily good!

Lisa said...

What a concept! Sounds fascinating, kinda delicious, and totally fun.

Pam said...

I love bacon with my sweets. I know I would LOVE, LOVE, LOVE this bad boy!

Caroline Taylor said...

What an intriguing combination! Would love to give this a try.

~~louise~~ said...

This is a seriously intriguing concept, Grace. I hope you find a way of infusing more bacon into the recipe without changing the texture of the cheesecake. The only thing I can think of off hand is to some how cook the bacon ever so slowly in the butter that you will use in the crust.

I suppose you could also "candy" the bacon. I just saw a recipe at Kitchen Riffs but if my memory serves me, I think you candied bacon a while back too. It may make the bacon flavoring more pronounced. I've also seen recipes for candied chocolate covered bacon which I suppose you could use as a layer of chips in either a layer of the crust, (ie on top of the crust) or as "chips" in the cheesecake mixture.

I'm so intrigued. Please let us know what you do and thanks for sharing...

P.S. Pinned!

Tracey said...

stop it I say...bacon cheesecake I can see this combo working actually oh why did you do this Grace, OMG LOL

Joanne said...

I bet someone somewhere sells bacon extract that you can use to really amp up this flavor!

Amy (Savory Moments) said...

Wow! This looks AMAZING! I love the names, too - they are super cute.

Blond Duck said...

I just don't get bacon and peanut butter with syrup. That's what baffles me. Or pbj with bacon.

The Teacher Cooks said...

Interesting concept! Ina Garten has a recipe for Candied Bacon that might work with this. I love cheesecake

Katerina said...

How much fun it is to infuse completely different ingredients to something and make tests! I love this mix and match seemingly unpairable things!

Juliana said...

This dessert sounds very interesting with bacon in the crust...as strange as it sounds I can see myself indulging with it...
Thanks for this fun recipe Grace and hope you are having a great week :D

Lorraine @ Not Quite Nigella said...

Ooh I bet some salt would be good to add to this too-or am I mad? Just to add a more bacon/savoury aspect to it?

Beth said...

What a super idea for bringing bacon into dessert! No suggestions, but I liked reading everyone else's.

Rosita Vargas said...

Novedosa y sabrosa receta me gustó la sugerencia,hugs,hugs.

Lisa-Marie said...

THey don't ship outside the US. I am going to have to try making the dessert section in it's entirety. And this cheesecake.

Nutmeg Nanny said...

Oh yum!! Maple bacon cheesecake, I am in love :)

Laura said...

I wonder if you could melt a tablespoon or 2 of bacon fat into the actual cheesecake?

Oh yeah, and YUM! I love salty in dessert so I really love bacon in dessert. Sounds awesome.