MAPLE-BACON and PUMPKIN CHEESECAKE with TEMPLETON RYE BACON WALNUT GLAZE
With a name like that, it's got to be good.
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
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 (edit: cooked in advance, somewhat crispy)
1 cup cream
¾ cup maple syrup
½ cup Templeton Rye Whiskey
4 slices of bacon
½ cup walnuts, toasted, chopped
http://baconshow.blogspot.com/2009/10/1636-maple-bacon-and-pumpkin-chees...
Submitted by PocketBacon on Wed, 11/04/2009 - 15:48
Comments :
Bacon
Submitted by Anonymous on Mon, 11/09/2009 - 08:45.Silly question perhaps, but the recipe isn't specific about whether or not to fry the bacon before using in the glaze (or in the main cake recipe, for that matter, but at least there it says "crumbled bacon" which implies you've cooked it). Can you provide further instruction?
Based on the context of the
Submitted by PocketBacon on Mon, 11/09/2009 - 09:16.Based on the context of the recipe, yes, the bacon should be pre-cooked. I'll edit the posting to reflect this.