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For this contest, I wanted to make something really good. So after some thought, I decided that Bacon Cheesecake would be absolutely amazing... Sure, ...
Ahh. Like any instructable, the first step is making sure you have everything ready. The main things you will need that aren't pictured are: Tart Shel...
If your bacon is not already cooked, I recommend the following method, as this is a great way to cook bacon, no spatters, no mess. Line a baking shee...
If you're going to make your own, this is the recipe I made. If you're going to do this, do it the day before. I suggest just using store-bought brit...
If you wish to use the Cookie Crust, here's the recipe I made: Peanut Butter Cookie CrustMakes enough crust for one 9 inch springform pan 9 Ounces Pe...
The first step is to open your packages of cream cheese, and to blend them together till they're smooth and creamy. Once you've done this, crack your ...
Take 1/4 of the batter (about 1 cup) and mix the grated cheese in. Then place a slice of bacon into each shell you're using.
Fill 6 tarts (or 2 small cakes, or one large one... ) up to the brim with batter! Then, garnish with another small (or gigantic) slice of bacon!
For the second type of cheesecake, there is white icing sugar and peanut butter. Take 1/3 of the leftover batter (about 1 cup...) and add two tablespo...
I chose to make 2 large ones with this recipe, so I'm using using an english muffin cookie crust. You can just use your own crusts, or follow the foll...
Put half a cup (so half of the batter with PB and sugar) in each Spring-form Pan. Then, place a slice of bacon in the middle of each. Put aside then ...
This one has EVERYTHING. PB, Brown Sugar, Brittle, Cookie Crust and the bacon is blended right in! Rip up some bacon (I took 4 slices) and put them ...
If you made the cookie crust, flatten it onto the bottoms of the two pans. Then fill each one with the third mixture, and cover with brittle. You sh...
This one has everything from the deluxe except the crust, but it makes up for it by having brittle blended right in. Crush some of the brittle in a m...
I baked everything at once, but you could do them all separately. Bake them for between 20-25 minutes, rotating halfway. (This changes based on the si...
This is the Glaze I used, that you freeze the leftover to use as ice cream when the cakes are done chilling. Mix the maple syrup and vanilla in with t...
Put the small ones in the fridge for an hour, and the larger ones in the freezer for an hour. (After an hour, keep them all in the fridge.)
This is really good with chocolate whipped cream, and the sugar-free ones make an excellent breakfast. Nutmeg and ground ginger go very well on top, a...
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Apr 25, 2011
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