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Mushroom and Bacon Cheesecake

 Mushroom and Bacon Cheesecake
My clan loves anything with cream cheese, so I knew this savory cheesecake appetizer would go down as an all-time favorite. Add leftover mushrooms, bacon, red peppers and parsley for a pretty garnish on top. This is a great recipe to make ahead and freeze for when you’re in need of a dish to pass.
16 ServingsPrep: 50 min. Bake: 55 min. + chilling


  • 1-3/4 cups soft bread crumbs
  • 1 cup grated Parmesan cheese
  • 6 tablespoons butter, melted
  • 1 cup finely chopped onion
  • 1 cup finely chopped sweet red pepper
  • 1 tablespoon olive oil
  • 4 cups assorted chopped fresh mushrooms
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup sour cream
  • 4 eggs, lightly beaten
  • 12 bacon strips, cooked and crumbled
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup minced fresh parsley
  • Roasted sliced mushrooms, fresh parsley and additional cooked bacon strips, optional
  • Assorted crackers


  • 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

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Mushroom and Bacon Cheesecake (continued)

Directions (continued)

  • butter. Press onto the bottom of a greased 9-in. springform pan.
  • Place pan on a baking sheet. Bake at 350° for 10-15 minutes or
  • until golden brown. Cool on a wire rack.
  • Meanwhile, in a large skillet, saute onion and red pepper in oil for
  • 2 minutes. Add mushrooms; cook and stir for 10 minutes or until
  • liquid has evaporated. Set aside to cool.
  • In a large bowl, beat the cream cheese, salt and pepper until light
  • and fluffy. Beat in sour cream. Add eggs; beat on low speed just
  • until combined. Fold in the bacon, feta cheese, parsley and mushroom
  • mixture. Pour into crust. Place springform pan in a large baking
  • pan; add 1 in. of hot water to larger pan.
  • Bake at 350° for 55-65 minutes or until center is just set and
  • top appears dull. Remove springform pan from water bath. Cool on a
  • wire rack for 10 minutes. Carefully run a knife around edge of pan
  • to loosen; cool 1 hour longer. Refrigerate overnight.
  • Remove sides of pan. Top with mushrooms, parsley and additional bacon
  • if desired. Serve with crackers. Yield: 16 servings.
Nutritional Facts: 1 slice (calculated without toppings and crackers) equals 322 calories, 28 g fat (16 g saturated fat), 131 mg cholesterol, 617 mg sodium, 7 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.