Taste of Home
Mushroom and Bacon Cheesecake
TOTAL TIME: Prep: 50 min. Bake: 55 min. + chilling
YIELD: 16 servings.
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
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
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.
© 2024 RDA Enthusiast Brands, LLC