Jill Rose :: Recipes :: Savory Cheesecake

Blue cheese and bacon cheesecake with a parmesan-breadcrumb crust. Every time I make it everyone wants the recipe! Try serving it with some kind of pepper jelly on the side.

Yield: 12
Prep time: 30 Minutes
Cook Time: 3 Hours
Course: Appetizers

Ingredients:

• 1/3 c. grated Parmesan cheese
• 1/3 c. seasoned breadcrumbs
• 16 oz. cream cheese, softened
• 8 oz. crumbled Gorgonzola
• 2 large eggs
• 1 egg yolk
• 1/2 c. yellow onion, chopped sauteed and drained
• 1/2 c. bacon, fried, drained and chopped
• 1/4 c. heavy cream
• 2 t. parsley, chopped
• 2 t. green tops of green onions, finely chopped
• Salt, pepper, Tobasco to taste

Instructions:

For the crust:  Combine ingredients.  In an 8" spring-form pan, spray bottom with non-stick spray and layer with parchment paper.  Spread breadcrumb mixture around on bottom of the pan.

For the filling:  In a mixing bowl, combine cream cheese and Gorgonzola using the whip attachment.  Once combined, add the eggs, one at a time, until folded in completely.  Add onion, bacon, cream, herbs and seasoning.  Mix just until combined.  Pour into baking pan.  Bake 1 hour at 300, then let sit in turned off oven for 1-2 hours.  When ready to remove from pan, pop side of spring-form and use parchment to pull out from under base.