Delicious and Healthy
Winning Recipe Really Takes the Cake!!!
Try this Winning Recipe from The Taste of Home Magazine Recipe Contest...
Savory BLT Cheesecake
Joni Hilton, Rocklin, California
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
3 Tbsp. butter, melted
4 pkg. (8 oz. each) cream cheese, softened
½ cup heavy whipping cream
1 ½ cups crumbled cooked bacon
1 cup oil-packed BELLA SUN LUCI Sun Dried Tomatoes, patted dry and chopped
1 cup shredded Gruyere or Swiss cheese
2 green onions, sliced
1 tsp. freshly ground pepper
4 eggs, lightly beaten
Optional toppings shredded lettuce, chopped cherry tomatoes, and additional crumbled cooked bacon
1. Place a greased 9 inch springform pan on a double thickness of heavy duty foil (about 18 in) square.
2. In a small bowl, combine the bread crumbs, Parmesan cheese, and butter. Press onto bottom of prepared pan. Place on a baking sheet. Bake at 325º for 12 minutes. Let cool.
3. In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, cheese, onions and pepper. Add eggs, beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of boiling water to larger pan.
4. Bake at 325º for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheese cake on a wire rack for 1 hour. Remove rim from pan and serve with your favorite crackers.