Maple Bacon Cheddar Cheesecake Bars

Stacked maple bacon cheddar cheesecake bars topped with crumbled bacon on a graham cracker crust Stacked maple bacon cheddar cheesecake bars topped with crumbled bacon on a graham cracker crust

Sweet, Salty, and Cheesy Cheesecake

A sweet-and-salty showstopper: Yancey's Fancy Maple Bacon Cheddar melts directly into a classic cheesecake batter, baked over a graham crust and finished with crumbled bacon and flaky salt.

Prep Time: 20 min
Cook Time: 1 hour (plus at least 30 min chilling)
Total Time: 1 hr 40 min
Serves: 16

What You Will Need

  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 3/4 cup granulated sugar, divided
  • 16 oz cream cheese, softened
  • 4 oz Yancey's Fancy Maple Bacon Cheddar, shredded
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 3 tbsp maple syrup
  • 1/4 cup cooked bacon, crumbled, for garnish
  • 1 pinch flaky sea salt, for garnish

What To Do

  1. Press the Crust: Preheat the oven to 350°F and line a 9x9-inch pan with foil or parchment, leaving an overhang. Mix the graham cracker crumbs, melted butter and 2 tbsp of the sugar, then press firmly into the bottom of the pan.
  2. Pre-Bake the Crust: Bake the crust for 8 to 10 minutes until set and lightly golden. Set aside while you make the filling.
  3. Beat the Filling Base: In a large bowl, beat the softened cream cheese with the remaining sugar until completely smooth and creamy.
  4. Add Eggs and Flavor: Beat in the eggs one at a time, then mix in the vanilla, sour cream and maple syrup. Mix only until combined to avoid overbeating.
  5. Melt in the Cheddar: Fold the shredded Yancey's Fancy Maple Bacon Cheddar into the batter until evenly distributed.
  6. Bake: Pour the filling over the warm crust and smooth the top. Bake until the edges are set and the center has a slight jiggle.
  7. Cool and Chill: Cool at room temperature, then refrigerate for at least 30 minutes to 1 hour before slicing.
  8. Garnish and Serve: Lift the slab out using the overhang, slice into 16 bars, and top with crumbled bacon and a pinch of flaky sea salt just before serving.

Pro Tips:

Use a foil or parchment overhang to lift the whole slab out of the pan for clean slicing. These bars hold up well made a day ahead; garnish with the bacon right before serving so it stays crisp.