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Mushroom and Bacon Cheesecake

2 reviews
Total Time
Prep: 50 min. Bake: 55 min. + chilling

By Taste Of Home Editorial Team

Recipe by Macey Allen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 18, 2022

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. —Macey Allen, Green Forest, Arkansas

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Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Test Kitchen Approved

Mushroom and Bacon Cheesecake

2 reviews
Prep Time 50 min
Cook Time 55 min
Yield 16 servings

Ingredients

  • 1-3/4 cups soft bread crumbs
  • 1 cup grated Parmesan cheese
  • 6 tablespoons butter, melted
  • FILLING:
  • 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 large eggs, room temperature, lightly beaten
  • 12 bacon strips, cooked and crumbled
  • 1 cup crumbled feta cheese
  • 1/2 cup minced fresh parsley
  • Roasted sliced mushrooms, fresh parsley and additional cooked bacon strips, optional
  • Assorted crackers
Text Ingredients

Directions

  1. 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 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove sides of pan. Top with mushrooms, parsley and additional bacon if desired. Serve with crackers.

Nutrition Facts

1 slice (calculated without toppings and crackers): 322 calories, 28g fat (16g saturated fat), 131mg cholesterol, 617mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 12g protein.

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