Bacon Swiss Cheesecake

It's a cheesecake....

But it's not for dessert my friends!

I have just recently discovered savory cheesecakes.  It's like a whole new world.  I'm not very fond of the traditional dessert type cheesecakes....I'm weird huh?  My family loves them though.  But, they only want plain or strawberry cheesecake.  That's it...they're weird huh? 

This cheesecake is made after one of my favorite dips.  You can probably use any kind of cheese you like though.  If you're not a fan of swiss, try something else.

Let's get started:


Bacon Swiss Cheesecake

Crust

1/2 cup grated Parmesan cheese

1 cup bread crumbs

6 tablespoons melted unsalted butter

1/4 teaspoon cayenne pepper

Filling

3 (8 ounce) packages cream cheese, softened

1 cup shredded swiss cheese

3 eggs, at room temperature

1/2 cup sour cream

1/4 cup chopped chives

1 cup cooked, crumbled bacon

1 teaspoon horseradish

½ teaspoon of kosher salt

Dash of black pepper

****Ideally all ingredients for the filling should be at room temperature to produce a better cheesecake.

Topping

 shredded swiss cheese

 crumbled bacon

 diced green onions

Preheat oven to 350 degrees

To prepare crust

In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, the bottom of a measuring cup works great for this.

Bake for 10 minutes

Reduce oven temperature to 300 degrees

To prepare filling

In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps.  Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the sour cream, cheese, bacon, chives, horseradish, salt and pepper with a spoon. The batter should be well mixed, but not over beaten. Pour filling into the crust-lined pan and smooth the top with a spatula.

To Prepare the Water Bath

Wrap the bottom of the spring form pan in aluminum foil.  Place spring form pan into a larger oven proof pan that will be able to hold 2-3 inches of water.  Fill larger pan with 1 1/2-2 inches of hot water. 

Place into pre-heated oven for 1 hour and 20 minutes.

Do not open oven door.

Cheesecake will be jiggly in the center when you pull it out.  It is done and will set.

Let it cool in the spring form pan for 30 minutes.  Release from pan, wrap loosely and chill in the refrigerator for 4 hours.

Remove cheesecake from the refrigerator at least 30-45 minutes prior to serving.

Top with shredded cheese, bacon crumbles, and chives.

Serve with pita chips.

Print Recipe Here