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Bacon-Onion Cheesecake

Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

2/3 cup 97g / 3.4ozStone-ground wheat cracker - crumbs
1/3 cup 48g / 1.7ozWalnuts - finely chopped
2 tablespoons 30mlButter - softened
8 slices  Bacon
1/2 cup 31g / 1.1ozOnion - chopped
1 tablespoon 15mlBacon drippings
24 oz 681gCream cheese - softened
3   Eggs - beaten
1/2 teaspoon 2.5mlCayenne pepper
1/4 teaspoon 1.3mlGarlic 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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