Mimosa Cheesecake Batter:
- 1 cup of any plain cheesecake batter
- 1 tbsp. orange zest
- 2 tbsp. champagne
- 1 tbsp. Graham cracker crumbs
- 1 tbsp. cookie crumb of your choice (prefers pecan cookie crumbed)
- 1.5 tsp. melted margarine
- Vanilla Cake (baked, cooled, crumbled)
- 2-3 cups Bisquick
- 1 Cup Vanilla or Buttercream frosting
- 2-3 T syrup
- White Chocolate
Mix together crumbled cake, bisquick, frosting and syrup until a ball of dough is formed. Refrigerate 2 hrs. Roll into medium-small sized balls.
Melt chocolate. Dip cake ball in chocolate. Let cool.
Preheat oven to 250 degrees. Use mini muffin pan and put 1-2 T crust on the bottom of each muffin cetnter and press firm. Outline the bottom outter edge of the crust with cheesecake batter using a pastry bag, leaving the center open. Put 1 tsp maple caramel (equal parts of caramel and maple syrup m in the middle of the batter, on top of the crust. Add a pinch of crumbled bacon(cooked, cooled and crumbled) on top of the caramel. Place chocolate dipped cake ball on top of the bacon. Surround more cheesecake batter around the cake ball. Bake at 250 for 20 minutes. Freeze for 1 hour. Take out of pan with a fork and drizzle with maple caramel. Let set 10-15 minutes, then its ready to eat.
For more information on Cache Bake Shoppe, visit their website here.