Saturday, April 21, 2018

Savory Cheesecake BLT

Ingredients

  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1-1/2 cups crumbled cooked bacon
  • 1 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1 cup shredded Gruyere or Swiss cheese
  • 2 green onions, sliced
  • 1 teaspoon freshly ground pepper
  • 4 large eggs, lightly beaten
  • Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
  • Assorted crackers, optional
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    Directions

    Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
    In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
    In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place spring form pan in a large baking pan; add 1 in. of boiling water to larger pan.
    Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
    Remove rim from pan. Serve cheesecake with toppings and crackers if desired. Yield: 24 servings.

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