Gourmet Bourbon Bacon Maple Mini Cheesecakes

Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.

For the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press about a tablespoon of the mixture into the bottom of each cupcake liner. Bake for 5 minutes, then set aside to cool.

For the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the bourbon, vanilla extract, and maple syrup until fully combined.

Pour the cheesecake filling over the cooled crusts, filling each cupcake liner about 3/4 full.

Bake for 20-25 minutes, or until the centers are set. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours.

For the Topping: Before serving, drizzle each mini cheesecake with maple syrup and sprinkle with crumbled bacon.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + chilling time

Kcal: 350 kcal | Servings: 12 mini cheesecakes