Cheesecake of the Month – January 2015!

Hmm, here is a quiche-esque cheesecake recipe (courtesy of Taste of Homethank you Joni Hilton) that could serve equally well as either an appetizer or an entree.  Don’t expect sweetness on this one through, it is actually a savory cheesecake instead of a sweet one.  And, it involves bacon, of course, so it is bound to be a hit with everyone!

BLT Savory Cheesecake

Ingredients:
3/4 cup of dried bread crumbs
1/2 cup of grated Parmesan cheese
3 Tablespoons of butter, melted
4 packages cream cheese (8 ounces each), softened
1/2 cup of heavy whipping cream
1-1/2 cups of cooked  bacon, crumbled
1 cup of oil-packed sun-dried tomatoes, patted dry and chopped
1 cup (4 ounces) of shredded Gruyere or Swiss cheese
2 green onions, sliced
1 teaspoon of freshly ground pepper
4 eggs, lightly beaten
Toppings (optional): shredded iceberg lettuce, chopped cherry tomatoes, more crumbled bacon, etc.)
Assorted crackers (optional)

Directions:
1.  Preheat oven to 325°. Wrap the exterior of a greased 9-in. springform pan with heavy-duty foil (about 18 in. square).

2.  In a small bowl, combine the bread crumbs, Parmesan cheese, and butter and press onto the bottom of the springform pan.  Place the pan on a baking sheet and bake for 12 minutes.  Remove from the oven and cool on a wire rack.

3.  In a large bowl, beat the cream cheese and cream until smooth.  Add the bacon, tomatoes, Gruyere, onion, and pepper, and beat until well mixed.  Add the eggs and beat on low speed until just blended and pour into your crust.  Place your pan in a larger baking pan and add 1-inch of boiling water to the larger pan (creating a water bath) before placing in your oven.

4.  Bake for 45-55 minutes, or until the center is just set (and the top appears dull).  Remove from the oven; remove the springform pan from the water; remove the foil from the springform pan.  Cool on a wire rack  about ten minutes before running a knife around the edges (to loosed the pan).  Cool an additional hour before refrigerating overnight.

5.  Serve with the toppings and crackers.

Yum!

 

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