Bacon-Onion Cheesecake

Recipe Ingredients

2/3 cup	97g / 3.4oz	Stone-ground wheat cracker - crumbs
1/3 cup	48g / 1.7oz	Walnuts - finely chopped
2 tablespoons	30ml	Butter - softened
8 slices		Bacon
1/2 cup	31g / 1.1oz	Onion - chopped
1 tablespoon	15ml	Bacon drippings
24 oz	681g	Cream cheese - softened
3		Eggs - beaten
1/2 teaspoon	2.5ml	Cayenne pepper
1/4 teaspoon	1.3ml	Garlic powder
		Parsley sprig
		Shredded carrot
		Carrot curl

Recipe Instructions

Combine cracker crumbs, walnuts and butter until well blended. Press crumbs evenly on bottom of Springform pan. Bake in pre-heated 350F oven 10 minutes. Cool on rack. Fry bacon until crisp, then crumble. Saute onion in drippings until tender and set aside.

Beat cream cheese. Gradually add eggs, garlic powder and 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.

Source:
Betty Crocker's Cookbook

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