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Savory BLT Cheesecake Recipe

Savory BLT Cheesecake Recipe photo by Taste of Home

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Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms - whatever strikes your fancy. —Joni Hilton, Rocklin, California

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Savory BLT Cheesecake Recipe

Prep: 35 min. Bake: 45 min. + chilling

Yield: 24 Servings

35 45 80

Ingredients

3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1-1/2 cups crumbled cooked bacon
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup (4 ounces) shredded Gruyere or Swiss cheese
2 green onions, sliced
1 teaspoon freshly ground pepper
4 eggs, lightly beaten
Optional toppings: shredded iceberg lettuce, chopped cherry tomatoes and additional crumbled cooked bacon
Assorted crackers

Directions

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Remove rim from pan. Serve cheesecake with toppings and crackers if desired. Yield: 24 servings.

Nutritional Facts 1 slice (calculated without toppings and crackers) equals 248 calories, 21 g fat (12 g saturated fat), 99 mg cholesterol, 438 mg sodium, 5 g carbohydrate, trace fiber, 9 g protein.

Originally published as Savory BLT Cheesecake in Taste of Home April/May 2012, p65

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Savory BLT Cheesecake

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Reviewed on Feb. 04, 2013 by mulbs

It was a huge hit at a potluck. It makes a large amount and goes a long way! Delicious!

Reviewed on Jan. 17, 2013 by bwg44

Not difficult but a bit of chopping, will use pre-cooked bacon next time to eliminate one step. Took this appetizer to a party and received many compliments.

Reviewed on May. 19, 2012 by kristinscotth

This cheesecake is SO delicious! I found that to have 1 1/2 cups of crumbled bacon, you'll need more than 1 package of thick-cut bacon. That's all I had was 1 package, and it yielded about 1 1/8 to 1 1/4 cups crumbled bacon. It was no big deal though not having the full amount, and it still had a delicious flavor. Other than that, I have no more helpful tips or suggestions. It was just a fabulous savory cheesecake, and would be great for parties. I will definitely make this again.

Reviewed on May. 02, 2012 by jacquemom

Prepared this to serve a group of friends. Everyone enjoyed the excellent blend of flavors. I appreciated the number of servings from a single recipe.

Reviewed on Apr. 17, 2012 by debson

I used 3 4"spring form pans. Had to make so minor adjustment to the baking time. It was a hit at the 3 places I took it. I will be making this again.

Reviewed on Apr. 04, 2012 by RebekahTastet

It was a hit at my Ladies Bible study! :)