Mushroom and Bacon Cheesecake Recipe

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Mushroom and Bacon Cheesecake Recipe
Mushroom and Bacon Cheesecake Recipe photo by Taste of Home
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Mushroom and Bacon Cheesecake Recipe

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1 1 1
Publisher Photo
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.
Recommended: Our Best Bacon Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. Bake: 55 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 50 min. Bake: 55 min. + chilling

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 eggs, lightly beaten
  • 12 Jones Dairy Farm Dry-Aged 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 Jones Dairy Farm Dry-Aged Bacon strips, optional
  • Assorted crackers

Directions

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 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.
Originally published as Mushroom and Bacon Cheesecake in Taste of Home Christmas Annual Annual 2013, p93

Nutritional 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.

  • 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 eggs, lightly beaten
  • 12 Jones Dairy Farm Dry-Aged 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 Jones Dairy Farm Dry-Aged Bacon strips, optional
  • Assorted crackers
  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. Yield: 16 servings.
Originally published as Mushroom and Bacon Cheesecake in Taste of Home Christmas Annual Annual 2013, p93

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walkercadillac User ID: 7529843 137762
Reviewed Jan. 9, 2014

"Not worth it! It takes ALOT of ingredients, and it does not deliver with the resulting flavor. Very muted taste. If you like a more robust appetizer with rich flavor, this is not your recipe."

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