• 16 ounce bag Salted Caramel Brownie Brittle™, ground into crumbs in food processor
• 1/2 cup butter, melted
• 1 tablespoon sugar
• Cooking spray
• 3 8-ounce packages 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
• 2 strips extra thick cut bacon
• 2 teaspoons brown sugar
• Sprinkle of chili powder
Heat oven to 375⁰F. 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 spring form 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 spring form pan into a high rimmed baking sheet or the bottom of a broiler pan. Around spring form pan, fill 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 spring form pan, refrigerate for a minimum of 12 hours, but preferably overnight.
Meanwhile, prepare Candied Bacon by preheating oven to 350 degrees. Mix brown sugar and chili powder in small bowl. On an aluminum foil lined baking sheet, place bacon and cook for 10 minutes. Remove, draining excess grease. Top with brown sugar mixture, return to oven until brown sugar topping melts, approximately 7 minutes. Watch carefully, brown sugar can burn fast. Remove and immediately transfer to wax paper to cool. Chop and store in an airtight container until you are ready to serve your cheesecake.
Carefully remove from spring form pan to serving dish. Before serving, drizzle with additional maple syrup and top with chopped Candied Bacon. Enjoy!
Recipe Created by Food Blogger Jessica of savoryexperiments.com