1636. MAPLE-BACON and PUMPKIN CHEESECAKE with TEMPLETON RYE BACON WALNUT GLAZE

Crust

twenty-four 5 by 2½ -inch graham crackers
1 stick (1/2 cup) unsalted butter, softened to room temperature
1/2 cup pure maple syrup

In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Cut the butter into 8 pieces. Using the food processor, add the butter and syrup into the ground grahams until fully distributed. Press the grahams evenly into bottom and up side of a 10-inch spring form pan. Pre bake the crust (for crispier crust) in a 325º oven for 15 minutes. Let cool for 10 minutes before filling.


Filling

four 8-ounce packages cream cheese, softened
1 cup pure maple syrup
4 large eggs
1 tablespoon vanilla
½ cup heavy cream
1 (15 ounce) can pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
8 slices of bacon

With mixer, beat cream cheese until fluffy. Gradually beat in the syrup, then add the eggs one a time. Finish the mix by adding the remaining ingredients (except bacon) and mix well. Sprinkle the pre-baked crust with half of the crumbled bacon. Pour the filling over the bacon. Sprinkle the remaining bacon on the top. Bake at 325º for 1 1/4 hours or until center appears nearly set when shaken. Cool for 1 hour at room temperature. Cover and chill for at least 4 hours before serving, preferably overnight.


Templeton Rye Bacon Walnut Glaze

1 cup cream
¾ cup maple syrup
½ cup Templeton Rye Whiskey
4 slices of bacon
½ cup walnuts, toasted, chopped

Boil the cream, syrup, and whiskey together for 15 minutes, stirring occasionally. Add the bacon and cook for an additional 5 minutes. Pass the liquid through a strainer to remove the bacon. Place in a blender with the walnut and blend on high until thickened and smooth. Cover and chill until served. Stir before serving.


bacon recipe courtesy of: Lance Avery, Corporate Executive Chef of Sara Lee | Jason Mosley, Mr. Baconpants, March 11, 2008