Try this for your next showstopper appetizer! Slice into small pieces and serve on crackers and listen to the crowd go WILD! I may even try a crustless version next time!
You’ll need:
9 inch springform pan
Nonstick Foil
Cheddar & Bacon Savory Cheesecake
Ingredients
Crust
- ½ cup grated Parmesan cheese
- 1 cup seasoned bread crumbs
- 6 Tablespoons butter melted
Filling
- 24 ounces room temp cream cheese
- 1 cup cheddar cheese shredded
- 2 Tablespoons flour or cornstarch I use cornstarch when making a gluten free version.
- 3 eggs
- ¼ cup sour cream
- ¼ cup chopped chives
- 1 cup cooked bacon crumbled
- Pinch of kosher salt
- Pinch of fresh pepper
Toppings
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon crumbled
- 2 Tablespoons chopped chives
Instructions
- Preheat oven to 350 degrees.
- Line the bottom of a 9 inch springform pan with nonstick foil.
- Combine parmesan cheese, bread crumbs and melted butter. Press into the bottom of the springform pan and bake 10 mins. Cool.
- Increase your oven to 400°F.
- In a mixer, beat cream cheese smooth.
- Add eggs.
- Beat until well combined.
- Add cheddar, sour cream, chives, bacon, flour (or cornstarch), salt and pepper.
- Pour this filling into the pan.
- Bake for 15 minutes and then reduce the temperature to 325.
- Bake for about 45 minutes. It should be golden and not too wiggly in the middle.
- Remove and let cool.
- Run a knife around the edges and chill overnight.
- Remove the sides of the pan and top with the toppings.
- Let sit at room temp for 2 hours before serving.
- Serve with crackers.
Recipe adapted from Fat Girl Trapped in a Skinny Body
