Return to Cheese

 

Bacon Cheesecake

4 star rating
 

Add a Photo

Submitted by: cybercook

 

A rich cheesecake mixture, with blue cheese, cream cheese, eggs and whipping cream, also contains crumbled bacon, cooked apples and onions.
 

Ingredients

  • 1 1/2 Tablespoons unsalted butter, softened
  • 1/2 cup fine dry plain bread crumbs
  • 1/4 cup finely shredded Gruyere cheese
  • 1/2 pound bacon
  • 1 medium onion, chopped
  • 3 cups apples, peeled, cored and diced
  • 3 cloves garlic, minced
  • 2 pounds cream cheese (regular or reduced-fat), softened
  • 5 large eggs
  • 1/3 cup heavy whipping cream
  • 12 ounces blue cheese, crumbled
  • Salt, pepper and other seasonings to taste
  • Crackers and/or cocktail rye slices

Save Recipe

Interact

 
Method

Preheat oven to 325F. Press a double thickness of aluminum foil over the outside bottom and up sides of a 9-inch springform pan. Lightly grease the inside bottom and sides of pan using about 1/2 tablespoon of the butter. Combine remaining butter, bread crumbs and Gruyere cheese until mixed. Press into the bottom and sides of prepared pan; set aside. In a medium skillet, cook the bacon until crisp. Remove from the skillet, drain bacon, crumble and reserve. Discard all but 2 Tablespoons of the bacon fat. Add the onions and apples to the skillet and cook until onions are soft and apples are translucent, about 5 minutes. Remove from heat. Add garlic; set aside. In a large bowl, beat the cream cheese until light. Add eggs, one-at-a-time, mixing well after each addition. Add cream. Fold in blue cheese, crumbled bacon and cooked apple mixture. Add seasonings to taste. Pour cheese mixture into prepare pan. Set springform pan into a large roasting pan. Fill roaster with hot water until it reaches about 1-inch up sides of springform. Be sure that no water splashes into cheese mixture. Place roasting pan in oven and bake for 65-75 minutes or until filling is set. Remove roasting pan from oven and remove springform pan from roasting pan. Run a small knife around the sides of cheesecake to loosen. Cool completely on wire rack. Cover and refrigerate at least 8 hours or overnight. About one hour before serving, remove from refrigerator; remove sides of springform. Place cheesecake on serving platter. Serve with crackers and/or cocktail rye slices.

 

Notes: An easy and interesting appetizer.

 

Number of Servings: 10 - 12 appetizer servings

 

Submitted by: cybercook ()

 

Advertisement