Bacon Onion Cheesecake Recipes

MUSHROOM AND BACON CHEESECAKE

Steps:

• 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.

MAPLE BACON CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs, pecans, bacon bits, maple syrup, butter, vanilla extract, and salt together in a medium bowl; mixture will be pretty dry. Press enough mixture into the bottom of a 9-inch springform pan to get a 1/4-inch-thick crust. Reserve extra crumbs for the sides and edges.
• Bake crust in the preheated oven for 10 minutes. Let cool slightly while preparing the filling.
• Beat cream cheese, maple syrup, and sugar together in a bowl using an electric mixer until smooth. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Add heavy cream, vanilla, almond, and lemon extracts; blend until smooth and creamy. Push mixture through a sieve to ensure a smooth filling.
• Wrap outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Set pan in a large roasting pan and pour in enough hot water to reach about halfway up the sides of the springform. Pour filling into the cooled crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• Turn oven off and open door slightly. Let cheesecake cool until nearly room temperature, 45 minutes to 1 hour. Remove from oven and let cool completely to room temperature, about 20 minutes more. Refrigerate until completely chilled, at least 4 hours but preferably 24 to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line two 9x13-inch baking sheets with foil. Lay bacon in a single layer on the pans. Brush about 1/4 cup maple syrup over bacon.
• Bake in the preheated oven until bacon is halfway crispy, about 10 minutes. Transfer bacon onto a wire rack to drain the grease. Return bacon to the baking sheets and coat other side with remaining maple syrup. Continue baking until browned and crispy all over, about 10 minutes more.
• Cool bacon on a wire rack until safe to handle. Cut into small strips and scatter over the finished cheesecake.

BACON ONION CHEESECAKE

Steps:

• Combine cracker crumbs, walnuts and butter until well blended.
• Press crumbs evenly on bottom of spring form pan.
• Bake in pre-heated 350 degree oven for 10 minutes.
• Cool on rack.
• Fry bacon until crisp, then crumble.
• Saute onion in drippings until tender and set aside.
• Beat cream cheese and gradually add eggs, garlic powder and cayenne.
• Beat until smooth and stir in bacon and onions.
• Spoon mixture into pan and spread level.
• Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top and 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 and place carrot curl in center with sprig of parsley.
• Serve with crackers or carrot slices.

VIDALIA ONION CHEESECAKE

Steps:

• In 10 inch skillet, cook bacon until crisp, remove & drain on paper towels.
• Cook onions and garlic in drippings until tender. Discard drippings and drain in strainer.
• Combine cheese, half & half, flour, salt, and pepper. Blend until smooth. Add eggs, one at a time, blend until smooth.
• Reserve 3 tablespoons of the bacon for garnish -- stir remaining bacon and onion mixture into the cheese mixture.
• Lightly grease sides of an 8 or 9" spring form pan. Pour batter into pan.
• Bake 40 min at 350 degrees or until center is just set.
• Remove from oven and place on a wire cooling rack and allow to cool to room temperature.
• Garnish with remaining bacon and serve with a crisp green salad.

BACON AND ONION BARBECUE SAUCE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.