Bacon Cheesecake

Bacon Cheesecake

 
I had never tried this recipe before and must admit that I was skeptical about the concept of a Bacon Cheesecake.  I mean really, if the Cheesecake Factory doesn’t offer a bacon cheesecake it can’t be a good cheesecake, right?  Well let me tell you was I wrong yet again…this bacon cheesecake is insanely delicious and addictive. 
 
Add this bacon cheesecake dessert to your list of favorites, because once you try a bite, it’ll be hard to resist the sweet and savory combo of maple syrup and bacon. The crust and filling are super easy to make—just blend them up in a food processor—and caramel sauce finishes it off with some unexpected ingredients: cashew butter and coconut oil. If you feel a craving coming on, get prepping, because this cheesecake needs to freeze overnight to reach its perfect, creamy consistency.
 
 
 
 
Bacon Cheesecake
Serves 6
If the Cheesecake Factory doesn't offer a bacon cheesecake it can't be a good cheesecake, right? Well let me tell you this bacon cheesecake is insanely delicious and addictive.
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Ingredients
  1. For the crust
  2. 1 cup pecans, toasted
  3. ½ cup almond flour
  4. ¼ cup EPIC Maple Uncured Bacon Bits
  5. ½ cup dates, pitted
  6. For the filling
  7. 3 cups cashews, soaked overnight
  8. ½ cup coconut oil, melted
  9. ½ cup maple syrup
  10. 1 teaspoon vanilla extract
  11. ¼ cup EPIC Maple Uncured Bacon Bits
  12. ½ teaspoon sea salt
  13. For the cashew butter caramel sauce
  14. ¼ cup coconut oil
  15. ¼ cup maple syrup
  16. 2 tablespoons cashew butter
  17. 1 teaspoon flaky sea salt
  18. 1 teaspoon vanilla extract
Instructions
  1. Make the crust
  2. Add all crust ingredients to a food processor; pulse until fine.
  3. Dump into an 8-inch springform pan ,
  4. gently press crust into the bottom, and about 2 inches up the sides.
  5. Place in freezer until ready to fill.
  6. Make the filling
  7. Add all filling ingredients to a food processor; blend until very smooth, then pour into crust.
  8. Cover and freeze overnight.
  9. Remove from freezer 15 minutes before serving.
  10. Make the caramel sauce
  11. On medium-high heat, whisk together the coconut oil and maple syrup in a small saucepan until smooth.
  12. Whisk in cashew butter, salt, and vanilla extract.
  13. Drizzle over slices of cheesecake, or store in fridge until ready to use.
My Healthy Paleo https://myhealthypaleo.com/
 
 
 

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