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cracker crumbs, stone ground wheat
walnuts, finely chopped
cream cheese softened
Combine cracker crumbs, walnuts and butter until well blended.
Press crumbs evenly on bottom of spring form pan.
Bake in pre-heated 350 degree oven for 10 minutes.
Fry bacon until crisp, then crumble.
Saute onion in drippings until tender and set aside.
Beat cream cheese and gradually add eggs, garlic powder and cayenne.
Beat until smooth and stir in bacon and onions.
Spoon mixture into pan and spread level.
Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top and cool completely.
Store in refrigerator covered with plastic wrap.
Just before serving at room temperature, remove sides of pan.
Garnish with circle of shredded carrot to edge and place carrot curl in center with sprig of parsley.
Serve with crackers or carrot slices.