"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Thursday, May 20, 2010

Bacon-Onion Cheesecake


2/3 cup stone-ground wheat cracker crumbs
1/3 cup walnuts -- finely chopped
2 tablespoons butter -- softened
8 slices bacon
1/2 cup chopped onion
1 tablespoon bacon drippings
24 ounces cream cheese -- softened
3 eggs -- beaten
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
parsley sprig
shredded carrot
carrot curl

Combine cracker crumbs, walnuts and butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 350 degrees F oven 10 minutes. Cool on rack.

Fry bacon until crisp, then crumble. Saute onion in drippings until tender and set aside.

Beat cream cheese. Gradually add eggs, garlic powder and cayenne. Beat until smooth. Stir in bacon and onions. Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap.

Just before serving at room temperature, remove sides of pan. Garnish with circle of shredded carrot to edge. Place carrot curl in center with sprig of parsley. Serve with crackers or carrot slices.

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