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Savory BLT Cheesecake Recipe
Savory BLT Cheesecake Recipe photo by Taste of Home

Savory BLT Cheesecake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 45 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 35 min. Bake: 45 min. + chilling
MAKES: 24 servings

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, optional

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove rim from pan. Serve cheesecake with toppings and crackers if desired. Yield: 24 servings.
Originally published as Savory BLT Cheesecake in Taste of Home April/May 2012, p65

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.

Light-Bodied White Wine

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

Reviews for Savory BLT Cheesecake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 4, 2013

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

MY REVIEW
Reviewed Jan. 17, 2013

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.

MY REVIEW
Reviewed May. 19, 2012

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.

MY REVIEW
Reviewed May. 2, 2012

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.

MY REVIEW
Reviewed Apr. 17, 2012

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.

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