bacon-onion cheesecake

Categories
Appetizers
Yield
12 servings
MeasureIngredient
⅔ cup Stone-ground wheat cracker crumbs
⅓ cup Walnuts, finely chopped
2 tablespoons Butter, softened
8 slices Bacon
½ cup Onion, chopped
1 tablespoon Bacon drippings
24 ounces Cream cheese, softened
Eggs, beaten
½ teaspoon Cayenne Pepper
¼ teaspoon Garlic powder
  Parsley sprig
  Shredded carrot
  Carrot Curl

Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 350øF oven 10 minutes. Cool on rack. Fry bacon until crisp, then crumble.

Saute onion in drippings until tender and set aside. Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions. Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap. Just before serving at room temp., remove sides of pan. Garnish with circle of shredded carrot to edge. Place carrot curl in center with sprig of parsley. Serve with crackers or carrot slices.

Similar recipes

Random recipe of the day

Hitachi 100% wheat

Follow us

 Subscribe in a reader