Ingredients
- 1½ cups (126g) Graham cracker crumbs
- ¼ cup butter (melted)
- 3 brick (750g) cream cheese
- 1 cup (250 mL) sour cream
- ½ (125 mL) cup maple syrup
- 1 cup (250 mL) sugar
- 1 package duBreton Black Forest Bacon, crumbled, divided into 1/3 cup (80 mL) for filling and remainder for topping
- 4 eggs
Preparations
- Preheat oven to 350°F (175°C).
- In a small bowl, mix together graham cracker crumbs and butter.
- Press graham cracker mixture into the bottom of a 9” springform pan.
- Place pan in fridge until filling is completed.
- In a stand mixer, combine cream cheese and sour cream and beat until fully mixed.
- Add maple syrup, vanilla and sugar and mix until thoroughly combined.
- Add each egg, one at a time, mixing until combined after each one.
- Add 1/3 cup (80 mL) of the crumbled bacon and mix until fully combined, set remaining aside.
- Once filling is fully mixed, pour on top of the graham cracker base.
- Bake for approximately 65 to 75 minutes until the top is beginning to crack and edges are pulling away from the side.
- Let cool to room temperature and place in the fridge uncovered for 4 hours or more.
- Top with remaining crumbled bacon.
