Maple Bacon Cheesecakes are the perfect sweet and salty combination. A dollop of whipped cream and candied bacon make them irresistible!
Maple Bacon Cheesecakes with Maple Bacon Potato Chips are decadently sweet and salty at the same time. Serve them at your holiday party for plenty of oohs and ahs!

This is a sponsored post on behalf of Kettle Brand Potato Chips. All opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible.

Are you on the sweet and salty train yet? It’s a combination I find completely irresistible. If we’re snacking around here, it’s usually something like pretzels dipped in chocolate, or these Kettle Brand Maple Bacon chips. Have you tried them? Oh. Em. Gee. So good!

So when Kettle Brand asked if I wanted to work together on a holiday recipe, how could I resist? Immediately I knew I’d have to combine my new favorite chips with my (and my whole family’s) favorite dessert of all time – cheesecake. THIS is a cheesecake worthy of any holiday party you get invited to, let me tell you.

Kettle Brand Maple Bacon Chips combine with graham crackers to create the perfect sweet and salty cheesecake crust. So delicious!
First, I crushed those maple bacon chips and combined them with graham cracker crumbs. The resulting crust is sweet and crispy, with just the right overtone of maple and bacon.

The filling? Maple cheesecake, of course. It’s creamy and sweet, and will be perfect for noshing all winter long, no matter which holiday you choose to make it for.

Then, I went a little bit crazy and thought, why don’t we go mini? Desserts are always better mini-fied, amiright? So now we’ve got Mini Maple Cheesecakes with Maple Bacon Potato Chips. The cherry on top is, in this case, whipped cream and candied bacon pieces. Um, yes. I went there.

Maple Bacon Cheesecakes are sweet, salty and topped with a dollop of whipped cream and candied bacon. So darn good!

So one of the reasons I was really excited to work with Kettle Brand Chips is that we really like what the brand stands for. Did you know they have a commitment to sustainability?

They use wind power, solar power, green building, and biodiesel to make and ship their chips all over the place. Plus, they’re just crazy tasty. Eric and I both prefer the crunch of a kettle-cooked chip, and every flavor we’ve tried we love.

I really like Sriracha too, but I thought that might be a little crazy for a cheesecake!

Maple Bacon Cheesecakes are topped dollop of whipped cream and candied bacon make them irresistible! Sweet and salty perfection!

You can whip these mini cheesecakes up in mason jars for easy transport to your holiday party, or serve them in individual parfait cups like I did here. No matter what you do, you’ve got to try these mini Maple Bacon Cheesecakes. They’re so darn good!

Looking for more delicious cheesecake recipes? Be sure to check out my Salted Caramel Cheesecake, No Bake Cranberry Cheesecake and these Cherry Cheesecake Cookies!

Maple Bacon Cheesecakes

Maple Bacon Cheesecakes

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 37 minutes
Chill Time: 5 hours
Total Time: 5 hours 52 minutes

Maple Bacon Cheesecakes with Maple Bacon Potato Chips are decadently sweet and salty at the same time. Serve them at your holiday party for plenty of oohs and ahs!

Ingredients

  • 2 ounces Kettle Brand Maple Bacon Chips
  • 2 full graham crackers
  • 1 tablespoon light brown sugar
  • 1 tablespoon unsalted butter, melted
  • 2 8-ounce packages of cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup heavy cream
  • 1 tablespoon maple extract
  • whipped cream, optional
  • candied bacon pieces, optional

Instructions

For the Crust

  1. Preheat oven to 325°F.
  2. Place chips, graham crackers and brown sugar into a food processor and pulse until fine crumbs are formed.
  3. Place crumbs into a small bowl and drizzle with melted butter and stir to combine.
  4. Evenly distribute the crumbs between your oven-safe serving dishes or jars and press down gently to form a crust layer in the bottom of your serving dishes.
  5. Bake in preheated oven for 7 minutes. Carefully remove dishes to a cooling rack to cool while you prepare the cheesecake filling.

For the Cheesecake

  1. Begin to boil a kettle of water for the water bath.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the cream cheese and sugar on medium speed for 2 minutes.
  3. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
  4. Add heavy cream and maple extract and mix until smooth.
  5. Pour batter into prepared oven-safe serving dishes or jars until about ¾ of the way full.
  6. Place serving dishes or jars into a 9x9-inch pan with high sides. Carefully pour boiling water into the pan until the water is halfway up the sides of the dishes or jars.
  7. Bake in preheated oven for 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it. If the cheesecakes start to brown, lay a piece of foil over them while baking.
  8. Carefully remove the cheesecakes from the water bath and place on a cooling rack to cool completely.
  9. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours.
  10. Just before serving, top them with whipped cream and candied bacon if desired.

Notes

  • You can find maple extract in the spice aisle at Target
  • The amount of servings will vary based upon the size of your oven-safe dishes or jars. The dishes I used are 3.5" dia. x 2"H.

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