Bacon Onion Cheesecake
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- 2/3 c
- cracker crumbs, stone ground wheat
- 1/3 Tbsp
- walnuts, finely chopped
- 2 Tbsp
- butter, softened
- 8 slice
- 1/2 c
- onion, chopped
- 1 Tbsp
- bacon drippings
- 24 oz
- cream cheese softened
- eggs, beaten
- 1/2 tsp
- cayenne pepper
- 1/4 tsp
- garlic powder
- parsley sprigs
- carrot, shredded
- carrot, curl
1Combine cracker crumbs, walnuts and butter until well blended.
2Press crumbs evenly on bottom of spring form pan.
3Bake in pre-heated 350 degree oven for 10 minutes.
4Cool on rack.
5Fry bacon until crisp, then crumble.
6Saute onion in drippings until tender and set aside.
7Beat cream cheese and gradually add eggs, garlic powder and cayenne.
8Beat until smooth and stir in bacon and onions.
9Spoon mixture into pan and spread level.
10Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top and cool completely.
11Store in refrigerator covered with plastic wrap.
12Just before serving at room temperature, remove sides of pan.
13Garnish with circle of shredded carrot to edge and place carrot curl in center with sprig of parsley.
14Serve with crackers or carrot slices.