Savory Individual Bacon Cheesecakes
Savory Cheesecakes That Steal the Party Spread
A Parmesan breadcrumb crust is pressed into muffin tins and topped with a rich filling of cream cheese, Jones Dry Aged Bacon, shredded Gruyere, green onions, and a crack of black pepper. Baked until firm and served warm, cold, or at room temperature, these individual savory cheesecakes are an impressive party appetizer or brunch centerpiece that makes 24 servings.
Ingredients
- 1 (12 oz.) package Jones Dairy Farm Dry Aged Bacon
- 1/2 cup dry breadcrumbs
- 1/4 cup butter, melted
- 3 (8 oz.) packages cream cheese, softened
- 4 eggs
- 1/2 cup whipping cream
- 1 cup Gruyere cheese, shredded (or your favorite cheese)
- 2 green onions, minced
- 1 teaspoon freshly ground black pepper
Directions
Preheat oven to 350˚F. Cut bacon into thin pieces using kitchen shears, cook in a skillet over medium heat until done; remove bacon to paper towel-lined plate to drain.
Meanwhile, line cups of a muffin tin (either mini muffin or standard muffin tin) with cupcake papers. In small bowl, combine breadcrumbs, Parmesan and butter. Press mixture into bottoms of cups to form crust.
In large bowl, beat cream cheese until fluffy, add in eggs one at a time. Add in cream, bacon, cheese, onions and pepper. Mix well.
Pour mixture over crusts and bake 15-20 minutes for mini cheesecakes or 30-35 minutes for large cheesecakes. Cheesecake should feel firm to the touch. Cool slightly before serving. Cheesecakes can also be served cold or at room temperature.
Ratings & Reviews
Leave a reviewDelicious
This is delicious. It took a lot longer to bake the muffin-sized cheesecakes than stated. I added red bell pepper. I will make this again and try a full-size cheesecake next time.
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Definitely a keeper!
These turned out really well. I baked them for 25 minutes in a standard size muffin tin. We preferred them cold, but they were good warm as well. The bacon and onion flavors intensified after being in the refrigerator overnight. Definitely a keeper!