This recipe blows ’em away every time. It is rich and sinful and guests can’t get enough of it. We serve it often at catered special events and have received so many requests for this dish that we now offer the recipe for your own collection. They freeze well, too! You can’t go wrong with this one.
- 1 cup bread crumbs
- ½ cup grated parmesan cheese
- 2 tablespoons butter, melted
- 2 pounds cream cheese, softened
- 4 eggs
- ½ cup cream
- ½ pound bacon, cooked and crumbled
- 1 onion, diced and sautéed in 2 tablespoons butter
- ½ pound blue cheese, crumbled
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 to 4 drops hot pepper sauce
- ¼ cup finely chopped scallions, for garnish
Preheat oven to 325 degrees. For the crust, combine bread crumbs, parmesan cheese and melted butter. Press into the bottom of a 10-inch springform pan.
For the filling, in a large bowl thoroughly mix cream cheese, eggs and cream. Stir in bacon, onion, blue cheese, salt, pepper and hot pepper sauce. Scrape into springform pan and bake 45 to 60 minutes, until puffed and golden. Turn oven off and allow cheesecake to sit in oven until cool. Refrigerate overnight before removing from pan. Serve at room temperature, garnished with the scallions. MAKES 20-25 SERVINGS.
Serve with salted rice crackers, which are usually packaged in tubes and can be found in the deli section of most grocery stores. The combination of the salted crispiness of the cracker with the smooth and tangy texture of the cheesecake is perfect!