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Cheddar & Bacon Savory Cheesecake

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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.