I don’t recommend freezing this cheesecake, as the bacon loses a little bit in the translation. But it’s still a do ahead dish. and it’ definitely worth a try for a fall party, with its sweet apple, tart cheddar and smoky bacon filling. I also like to serve this cheesecake as a starter for a casual soup and salad dinner for friends, as its unusual presentation gets the conversation going. Serves 12 to 16Unknown Source
1Line bottom and sides of a 9 inch springform pan or a cake pan with 3 inch tall sides with parchment paper or foil and coat with nonstick cooking spray.
2In medium skillet over medium heat, melt butter, then add brown sugar and stir til dissolved. Add apples and stir to coat them with the sugar mixture. Add lemon juice, cinnamon and nutmeg and continue cooking, stirring a few times, for 4 to 5 minutes. The apples will retain their crispness but should have absorbed some of the sauce.
3Pour apples and sauce into the prepared pan and arrange in a decorative patter if you like. Sprinkle the bacon evenly over the apples. Set aside.
Preheat oven to 350.
4In bowl of mixer, beat cream cheese til smooth. Add eggs, one at a time, beating til light land fluffy. Stir in cheddar and hot sauce. Gently pour the mixture over the apples and bacon in prepared pan, smoothing the top with a rubber spatula.
5Bake til skewer inserted into middle of cheesecake comes out clean, about 45 minutes. Leave the cheesecake in the oven with the door ajar for another 30 minutes to help prevent cracks from developing.
6Remove cheesecake from oven and let cool on rack for another 30 to 45 minutes.
Put a large serving plate over pan, invert and remove pan from cheesecake. Peel away the parchment. At this point you can let the cheesecake cool completely, cover with plastic wrap and refrigerate for up to 2 days. Bring to room temperature before serving. Serve at room temperature with crackers or bread.