I developed this playful, sweet-savory mash-up to marry a buttery graham cracker crust with a silky, maple-scented filling and crisp, salty bacon crumbles for contrast. I bake this in a 9-inch springform pan using 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 1/2 cup melted butter for a sturdy, sliceable crust.
For the filling, I beat 16 oz (one pound) softened cream cheese with 1/2 cup granulated sugar until smooth, then add 2 room-temperature eggs one at a time, 1 tsp vanilla, and 1/2 cup pure maple syrup. I gently fold in a small amount of cotton candy (spun sugar) or 1/2 cup stabilized spun topping—add sparingly because cotton candy can dissolve—and six slices of cooked, well-drained, crumbled bacon so the batter stays creamy and not overworked. (Cook bacon until crisp and blot on paper towels to remove excess fat.)
I bake at 350°F for 40–45 minutes until the edges are set and the center still has a slight jiggle. For best results, use a water bath (hot water up to about halfway up the pan sides) to encourage even baking, cool the cake slowly in the oven with the door cracked, then refrigerate at least 4 hours (overnight is ideal) before slicing. Right before serving, top with a little extra spun sugar for a dramatic finish.
This recipe highlights real maple syrup depth, crisp bacon contrast, and a whimsical spun-sugar finish while using classic cheesecake technique for reliable results. For more playful maple-bacon ideas, see a related treat here: maple bacon cookie dough truffles.
Key Takeaways
- Timing: ~30 minutes active prep, bake 40–45 minutes, then refrigerate at least 4 hours (overnight for best texture).
- Crust: 1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 1/2 cup melted butter for a clean slice.
- Filling: 16 oz cream cheese, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, and 1/2 cup maple syrup for balanced maple flavor.
- Add-ins: fold in spun sugar sparingly (to avoid dissolving) and six slices crumbled, well-drained bacon for sweet-salty contrast.
- Doneness cues: set edges with a slightly jiggly center; cool slowly in the oven, then chill well for the best texture.
Love this maple bacon cheesecake idea? Bookmark or share this recipe and try it the next time you want a sweet savory showstopper.
Why I’m Obsessed with This Sweet-and-Savory Cotton Candy Maple Bacon Cheesecake
I love how a silky cream cheese base brightens when real maple syrup and a kiss of salt join the batter. The first richness of the filling makes each forkful feel indulgent but perfectly balanced.
The flavor profile is all about contrast: deep, woody maple notes meet crisp, salty bacon to create a pleasant sweet savory harmony. I keep the added granulated sugar restrained so the syrup and bacon can shine rather than compete.
The flavor profile: creamy, maple-rich, salty-sweet magic
I beat room-temperature cream cheese until smooth, add eggs and vanilla, then stir in the maple syrup and gently fold in a small amount of spun sugar (or stabilized spun topping) and crisp bacon. The result is a stable filling that bakes to a custardy center and firms to a clean slice after chilling.
- Texture tip: Cook bacon until very crisp and drain well so rendered fat doesn’t water down the maple aroma.
- Warmth option: A pinch of cinnamon or a splash of bourbon adds subtle warmth without masking the core pairing.
- Bake note: A water bath and a moderate batter depth in a 9-inch pan help the center set with a slight jiggle.
| ElementRoleQuick TipTiming | |||
| Cream cheese | Creates the silky base | Bring to room temperature and beat smooth | Beat ~2–3 minutes on medium speed |
| Maple syrup | Adds deep, woody sweetness | Replace part of the sugar with syrup for balance | ½ cup in the filling |
| Bacon | Salty crunch to punctuate bites | Cook until crisp, blot on paper towels, cool | Fold in just before baking |
| Spun sugar | Echoes caramel notes and adds whimsy | Add very sparingly—it can dissolve if mixed too early | Fold in at the end or reserve for garnish |
Must-know numbers: 16 oz cream cheese, ½ cup maple syrup, ½ cup sugar (in this version), bake 40–45 minutes at 350°F, and chill at least 4 hours.
Want to tweak the profile? Jump to the Variations section for crust swaps, maple extract tips, and topping ideas.
Ingredients, Tools, and Smart Substitutions
My prep routine starts by staging bowls with every measured ingredient for the crust, filling, and mix-ins. Having everything ready keeps the process smooth and prevents overmixing the batter — an important step for a tall, even cheesecake.
What I use for the graham cracker crust and creamy filling
Base ingredients: 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 1/2 cup melted butter for the crust. For the filling I use 16 oz cream cheese (softened), 1/2 cup sugar, 2 eggs (room temperature), 1 tsp vanilla, 1/2 cup pure maple syrup, 1/2 cup spun sugar or stabilized spun topping (add sparingly), and six slices of cooked, crumbled bacon (well drained). I keep measured ingredients in bowls so I can add them quickly and avoid overworking the batter.
Pan, mixer, and helpful tools
My must-have tool is a 9-inch springform pan for even thickness and clean slices. I also rely on a stand or hand mixer and a sturdy rubber spatula to scrape the bowl. An oven thermometer is useful to verify oven temperature (place it on the middle rack), and I recommend lining or greasing the pan bottom for easy release.
Easy swaps and practical options
- Crust swaps: For a chocolate twist, use crushed Oreos (about 1 1/2 cups crumbs) mixed with 1/3 cup sugar and 1/2 cup melted butter; for a salty snap, try crushed pretzels (same ratios).
- Flavor boost: Add 1 tsp maple extract (sparingly) to intensify the maple aroma without thinning the batter.
- Topping choices: Whip heavy cream with powdered sugar to stiff peaks for a classic topping instead of spun sugar.
- Bake tips: Wrap the springform in foil for a water bath or use a silicone pan to prevent leaks; if adapting for an Instant Pot, choose a pan that fits and follow tested pressure-times for your model.
| ToolRoleQuick tip | ||
| 9-inch springform pan | Shape and bake | Line or grease bottom for easy release |
| Oven thermometer | Confirm oven temp | Place on middle rack to read true temp |
| Bowls & mixer | Prep and blend | Stage measured cups and ingredients beforehand |
Quick routine: Remove cream cheese and eggs from the fridge 1–2 hours before you start so they reach room temperature.
Stage ingredients in bowls, confirm your pan size and crust choice, then preheat the oven. That brief planning saves time and helps you get consistent, clean slices every bake.
Cotton Candy Maple Bacon Cheesecake Explosion: Step-by-Step
Step 1 — Preheat and prep: Preheat the oven to 350°F and lay out tools and measured ingredients so each step flows. Staging everything saves time and helps avoid overmixing, which keeps the cheesecake dense and smooth.
Step 2 — Build the graham cracker crust
In a bowl, stir 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 1/2 cup melted butter until evenly moistened. Press the mixture evenly into the bottom of a 9-inch springform pan — tap the pan to level the crust but don’t pack it too hard (packing too tightly makes the crust overly firm).
Step 3 — Beat the cream cheese filling with syrup and vanilla
In a large bowl, beat 16 oz softened cream cheese with 1/2 cup granulated sugar until smooth (about 2–3 minutes on medium speed). Add 2 room-temperature eggs one at a time, mixing just until each egg is incorporated. Stir in 1 tsp vanilla and 1/2 cup pure maple syrup for balanced maple flavor.
Step 4 — Fold in spun topping and crispy bacon bits the right way
Gently fold in a small amount (or 1/2 cup) of spun topping or stabilized spun sugar and six slices of cooked, crumbled bacon so the batter stays silky. Note: cotton candy/spun sugar can dissolve if mixed too early — fold it in at the end or reserve a portion for garnish. Smooth the batter into the pan and tap gently to release large air pockets.
Step 5 — Bake, cool, and refrigerate: exact timing I follow
Place the springform pan in a larger roasting pan and add hot water to the outer pan so it reaches roughly halfway up the sides (this water bath helps prevent cracks). Bake about 40–45 minutes at 350°F until the edges are set and the center still jiggles slightly. If the center looks very liquid after 45 minutes, continue baking in 5–10 minute increments. Turn off the oven, crack the door, and let the cake cool slowly for about an hour, then transfer to the fridge and refrigerate at least 4 hours (overnight recommended) before slicing.
Step 6 — Garnish with spun topping for dramatic finish
Just before serving, top the cake with reserved spun sugar or a small nest of fresh spun topping so it stays fluffy. Serve immediately after garnishing for best texture — spun sugar melts quickly against chilled filling.
Quick troubleshooting & tip: Use a hot, clean knife for neat slices and keep extra bacon bits and a drizzle of maple syrup on hand for serving. Bookmark or print this step list for easy reference while you bake.
Pro Tips, Baking Science, and Crack Prevention
Precise temperature control and gentle mixing are the keys to preventing cracks and keeping the filling silky. These small, science-backed habits — warm dairy, staged mixing, and slow cooling — reduce trapped air and thermal shock so your cheesecake slices tall and neat.
Room-temperature dairy and mixing rhythm
Remove cream cheese and eggs from the fridge 1–2 hours before you start so they reach room temperature; this helps the batter blend smoothly. Beat the cream cheese and sugar first until very smooth (about 2–3 minutes on medium speed), then add eggs one at a time and mix only until combined. Overbeating after the eggs traps air and increases crack risk.
Quick doneness tip: if the center still looks runny at the end of the bake, add 5–10 minutes and recheck — the center will firm as it cools.
Water bath, oven habits, and doneness cues
Use a water bath for reliably even baking: place the springform in a larger pan and add hot water until it reaches roughly halfway up the sides. Wrap the pan in foil or use a silicone holder to prevent leaks. The humid environment buffers hot spots and reduces surface cracks.
Trust an oven thermometer (place it on the middle rack) and avoid opening the door while baking. Look for set edges and a center that jiggles like loose gel; then turn off the oven, crack the door, and cool for about an hour before refrigerating. Refrigerate at least 4 hours, though 8+ hours (overnight) gives the best texture and flavor melding.
Instant Pot adaptation
To make this cheesecake in an Instant Pot, choose a pan that fits (usually 7–8 inches for most models) and place it on a trivet. Add 1–1.5 cups hot water to the pot, seal, and pressure-cook on high for 28–35 minutes depending on pan size and depth, then allow a natural release for 10–15 minutes. (Models vary — test once with your cooker and adjust timing.) Let the cake chill fully before adding toppings; sour cream or whipped cream toppings hold best after a full chill.
- Tip: A small tsp of maple extract (use sparingly) boosts aroma without adding liquid.
- Note: Aim for a longer chill time when you can — it improves texture and flavor.
| PracticeReasonQuick actionResult | |||
| Remove dairy 1–2 hours early | Improve emulsification | Take cream cheese and eggs out of the fridge | Smoother, lump-free batter |
| Beat cheese before eggs | Eliminate lumps early | Beat 2–3 minutes on medium speed | Silky filling, fewer cracks |
| Use a water bath + foil/silicone | Even heat and humidity | Place hot water halfway up pan sides | Uniform bake, soft center |
| Slow cool + long chill | Reduce thermal shock & set filling | Turn off oven, crack door, cool ~1 hour, then chill 8+ hours | Cleaner slices, better flavor |
Variations, Toppings, and Serving Ideas
I like to experiment with simple swaps and finishes so each slice feels new. Small tweaks let you lean into the sweet-salty maple bacon pairing or steer the dessert toward classic comfort.
Try this — twists for the filling
Boost the flavor: Add 1 tsp maple extract (use sparingly) for a stronger maple aroma without extra liquid, or try a splash (1 tbsp) of bourbon or a pinch of cinnamon for warmth. These small additions amplify the maple bacon cheesecake profile without masking the core balance of fat, salt, and sweet.
Try this — crust alternatives
Swap the graham cracker crust for crushed pretzels for a salty snap or for chocolate cookie crumbs to add richness. Example: chocolate-pretzel crust — 1 1/2 cups chocolate crumbs + 1/3 cup granulated sugar + 1/2 cup melted butter (press and chill). Adjust the butter ratio as needed so the crust slices cleanly.
Try this — toppings I love
I often finish slices with stabilized whipped cream beaten to stiff peaks and a thin chocolate drizzle for contrast. Candied bacon or extra crisp bacon bits make a crunchy, savory garnish; a sour-cream topping sweetened with brown sugar and vanilla gives a tangy, glossy finish. For short service windows, use stabilized whipped cream so the topping holds its shape longer.
Serving timeline, storage, and freeze/thaw
Chill the cake at least 4 hours (overnight recommended) for the cleanest slices. Add delicate toppings right before serving because spun sugar melts quickly — reserve that for the final moment. Store leftovers tightly covered in the refrigerator up to 5 days (or 3 days if you add delicate toppings). To freeze: wrap unfrosted slices tightly in foil, place in a freezer bag, and freeze up to 2 months; thaw overnight in the fridge before serving.
- Quick tip: Slice with a hot, clean knife for neat pieces — dip the knife in hot water and wipe between cuts.
- Quick tip: Drizzle a little maple syrup over whipped cream or the slice when serving so it pools for a pretty finish.
| VariationEffectWhen to use | ||
| 1 tsp maple extract | Stronger maple aroma | Add to filling before baking (sparingly) |
| Pretzel or cookie crust | Salty or rich base | Switch crust depending on mood; keep similar crumb:butter ratios |
| Whipped cream or sour cream topping | Light or tangy finish | Add after chilling and serve immediately |
Which variation will you try? Leave a comment or share a photo — I love seeing readers’ twists on this maple bacon cheesecake.
Conclusion
A patient cool-down and a long chill yield the cleanest slices and best flavor. I bake at 350°F, fold mix-ins gently, and cool the pan in the oven with the door cracked to minimize cracks and sinking—these small steps make the difference between a crumbly mess and a tall, neat cheesecake.
Plan your time: refrigerate at least 4 hours, though overnight (8+ hours) gives the best texture and flavor melding. When your oven runs hot or dry, use a water bath or the Instant Pot method described earlier for more even heat.
The reliable method here—properly softened cream cheese, staged mixing, a water bath when possible, and slow chilling—keeps the maple and bacon pairing front and center while producing smooth, sliceable results. Garnish with spun topping or extra bacon bits right before serving for the best presentation.
Please try this maple bacon cheesecake and share your results—leave a photo or rating in the comments or tag your post so others can see your twist on this sweet savory showstopper.
FAQ
Timing & Storage
How long should I refrigerate the cheesecake before serving?
Refrigerate at least 4 hours; overnight (8+ hours) is ideal for the creamiest texture and cleanest slices.
How do I store leftover cheesecake and how long will it keep?
Cover leftovers tightly with plastic wrap or place in an airtight container and refrigerate up to 5 days (remove delicate toppings first). To freeze, wrap unfrosted slices tightly in foil, place in a freezer bag, and freeze up to 2 months; thaw overnight in the fridge.
Substitutions & Variations
Can I use a different crust instead of a graham cracker base?
Yes. Swap in crushed Oreos, pretzel snaps for a salty crunch, or vanilla wafer crumbs—use the same crumb-to-butter ratio as the graham cracker crust for similar texture and sliceability.
How do I add maple flavor without overpowering the cake?
Add small amounts and taste as you go: start with 1 tsp maple extract or 2 tbsp pure maple syrup for a 9-inch cheesecake and adjust on future bakes. When you use syrup in the filling, reduce granulated sugar slightly to keep the balance between sweet and savory.
Troubleshooting & Methods
What’s the easiest way to prevent cracks on the top?
Bring cream cheese and eggs to room temperature, beat the cheese and sugar until smooth before adding eggs, mix eggs in gently, use a water bath, and cool the cake slowly (turn off the oven and crack the door). These steps reduce trapped air and thermal shock.
Is it okay to fold in cotton candy and bacon bits into the filling?
Yes—fold gently at the end so the filling stays airy. For bacon, use extra-crisp, cooled bits so they don’t release oil. For cotton candy (spun sugar), add sparingly or reserve most as a garnish because it can dissolve into the batter if mixed too early.
Can I make this cheesecake in an Instant Pot?
Yes. Use a springform or cake pan that fits your cooker (many models require a 7–8 inch pan). Add 1–1.5 cups hot water to the pot, set the pan on a trivet, and pressure-cook on high for roughly 28–35 minutes depending on pan size and batter depth, then allow a natural release for 10–15 minutes. Test with your model and adjust timing as needed. Chill fully before adding toppings.
What are the signs the cheesecake is done baking?
Look for set edges and a center that jiggles like loose gel; the center will firm as it cools. If it looks liquidy, bake an extra 5–10 minutes and recheck.
Any tips for crisp, flavorful bacon pieces in the topping?
For uniform crispness, bake bacon on a wire rack set over a sheet pan at 400°F until very crisp, then cool and chop. Baking renders fat cleanly so bacon bits stay crunchy on the cheesecake.
How much sugar should I use in the filling to balance sweet and savory?
For this recipe I use 1/2 cup granulated sugar in the filling alongside 1/2 cup maple syrup; if you omit syrup, you can increase granulated sugar up to about 1 cup depending on your preference. When using syrup, reduce granulated sugar slightly to avoid an overly sweet result.
What size pan do you recommend for this recipe?
I recommend a 9-inch springform pan for the proportions in this recipe. If you use an 8-inch pan, the filling will be taller and likely need a few extra minutes of bake time.
My Cotton Candy Maple Bacon Cheesecake Explosion Dessert Recipe
- Total Time: 285
- Yield: 12 slices 1x
Description
This Cotton Candy Maple Bacon Cheesecake combines a silky cream cheese filling with real maple syrup, crispy bacon crumbles, and whimsical cotton candy in a buttery graham cracker crust. The perfect sweet-savory showstopper for special occasions that balances rich maple flavors with salty bacon contrast and a magical cotton candy finish.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar (for crust)
1/2 cup melted butter
16 oz cream cheese, softened to room temperature
1/2 cup granulated sugar (for filling)
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup pure maple syrup
1/2 cup cotton candy (spun sugar) or stabilized spun topping
6 slices bacon, cooked crisp and crumbled
Additional cotton candy for garnish
Instructions
1. Preheat oven to 350°F. In a bowl, stir graham cracker crumbs, 1/3 cup sugar, and melted butter until evenly moistened. Press mixture into bottom of 9-inch springform pan.
2. Beat softened cream cheese with 1/2 cup sugar until smooth (2-3 minutes on medium speed). Add eggs one at a time, mixing just until incorporated. Stir in vanilla and maple syrup.
3. Gently fold in cotton candy (sparingly to avoid dissolving) and crumbled bacon. Pour batter over crust and tap pan to release air bubbles.
4. Place springform pan in larger roasting pan. Add hot water halfway up sides for water bath. Bake 40-45 minutes until edges are set and center jiggles slightly.
5. Turn off oven, crack door, and cool 1 hour. Refrigerate at least 4 hours or overnight before serving.
6. Just before serving, garnish with fresh cotton candy and extra bacon crumbles. Slice with hot, clean knife for neat pieces.
Notes
For best results, bring cream cheese and eggs to room temperature 1-2 hours before starting.
Cook bacon until very crisp and drain well on paper towels to prevent oil from affecting texture.
Cotton candy dissolves quickly – add sparingly to filling and reserve most for garnish.
Water bath helps prevent cracks – wrap pan in foil to prevent leaks.
Chill overnight for cleanest slices and best flavor development.
Store covered in refrigerator up to 5 days. Can freeze unfrosted slices up to 2 months.
- Prep Time: 30
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 28g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 125mg