Bacon-Onion Cheesecake
Yield
12 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
stone-ground wheat crackers
crumbs |
* |
| ⅓ | cup |
walnuts
finely chopped |
|
| 2 | tablespoons |
butter
softened |
|
| 8 | slices |
bacon
|
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
bacon drippings
|
|
| 24 | ounces |
cream cheese
softened |
|
| 3 | large |
eggs
beaten |
|
| ½ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | x |
parsley sprigs
|
*
|
| 1 | x |
carrots
shredded |
*
|
| 1 | x |
carrots
curl |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
stone-ground wheat crackers
crumbs |
* |
| 79 | ml |
walnuts
finely chopped |
|
| 3E+1 | ml |
butter
softened |
|
| 8 | slices |
bacon
|
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
bacon drippings
|
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 3 | large |
eggs
beaten |
|
| 2.5 | ml |
cayenne pepper
|
|
| 1.3 | ml |
garlic powder
|
|
| 1 | x |
parsley sprigs
|
*
|
| 1 | x |
carrots
shredded |
*
|
| 1 | x |
carrots
curl |
*
|
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.
