Bacon-Onion Cheesecake
Submitted by wonderland29
A savory cheesecake appetizer with crumbled bacon and sauteed onions in a rich cream cheese filling on a walnut cracker crust. Serve with crackers for a showstopping starter.
YIELD
12 servingsPREP
20 minCOOK
70 minREADY
90 minNot every cheesecake needs sugar. This one runs on bacon fat and attitude.
A crunchy walnut and wheat cracker crust gets filled with a velvety cream cheese mixture loaded with crumbled crispy bacon, onions sauteed in drippings, a kick of cayenne, and just enough garlic to keep things interesting.
It bakes until set with those signature cheesecake cracks on top, then chills in the fridge until you’re ready to unmold it and let guests go at it with crackers and carrot slices.
This is the kind of appetizer that makes people ask for the recipe before they’ve finished their first slice.
Pro Tips
- Bring the cream cheese fully to room temperature before beating. Cold cream cheese leaves lumps that won’t smooth out.
- Saute the onions in the bacon drippings until they’re soft and golden. That’s where a huge amount of the flavor lives.
- Let it cool completely in the pan before refrigerating. Rushing this step can cause cracks beyond the rustic kind.
- Pull it out of the fridge 20 to 30 minutes before serving so the texture softens from firm to spreadable.
Ingredients
Directions
Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 350?F oven 10 minutes. Cool on rack.
Fry bacon until crisp, then crumble. Sauté onion in drippings until tender and set aside. Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions. Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap. Just before serving at room temp., remove sides of pan.
Garnish with circle of shredded carrot to edge. Place carrot curl in center with sprig of parsley. Serve with crackers or carrot slices.
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