Apple, Blue Cheese, and Bacon Cheesecake
Cook Time: 7 hours
Prep Time: 15 minutes
Total Time: 7 hours and 15 minutes
Servings: 16
Description:
This Apple, Blue Cheese, and Bacon Cheesecake recipe is an absolute showstopper, perfect for entertaining at parties or special gatherings. It’s a decadent blend of flavors that will have your guests swooning and clamoring for more. With a rich combination of creamy cheese, savory bacon, sweet apples, and tangy blue cheese, each bite is a symphony of taste sensations. Get ready for rave reviews and endless requests for the recipe!
Recipe Category: Spreads
Keywords: Lunch/Snacks, Pork, Cheese, Apple, Fruit, Meat, Kid Friendly, Potluck, Christmas, Thanksgiving, Weeknight, For Large Groups, Oven
Ingredients:
- 1/2 cup grated Parmesan cheese, plus extra for dusting
- 1/2 pound bacon
- 1 onion, chopped
- 2 green onions, finely chopped
- 2 apples, peeled, cored, and diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 packages (16 ounces each) cream cheese, softened
- 2 tablespoons white wine vinegar
- 1/4 cup whiskey
- 12 ounces blue cheese or gorgonzola, crumbled
- 5 large eggs
Nutritional Information (per serving):
- Calories: 396.1
- Fat Content: 34.8g
- Saturated Fat Content: 19.6g
- Cholesterol Content: 156.8mg
- Sodium Content: 653mg
- Carbohydrate Content: 5.7g
- Fiber Content: 0.6g
- Sugar Content: 2.5g
- Protein Content: 13.8g
Instructions:
- Right before you’re ready to go to bed, preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
- Spray oil inside a 9-inch spring-form pan (or a 2-quart soufflé dish), and dust the bottom and sides with 3 tablespoons of grated Parmesan cheese; set aside.
- In a skillet, cook the bacon until it is crisp; then remove, drain, crumble, and reserve (discard all but 2 tablespoons of the bacon fat).
- Add the chopped onion to the bacon drippings in the pan and cook over medium heat until soft, about 2 minutes.
- Add the diced apples and continue cooking until the onion is very tender and the apple has lost its raw look, about 2 to 3 more minutes; remove from heat, add the minced garlic, finely chopped green onion, salt, and pepper, and set aside.
- In a large bowl, beat the softened cream cheese until smooth; mix in the white wine vinegar, whiskey, crumbled blue cheese or gorgonzola, remaining grated Parmesan cheese, and eggs.
- Add salt, pepper, the reserved crumbled bacon, and reserved apple mixture to the cream cheese mixture and mix well.
- Pour the batter into the prepared pan and place it in the preheated oven.
- Clean up and go to bed… when you awake 7 to 9 hours later, the cheesecake will appear set, the top will have barely colored, and the surface will be flawless.
- Remove the cheesecake to a rack and cool in the pan for an hour, until the pan is cool enough to handle; then cover with a sheet of plastic wrap and an inverted plate.
- Holding the plate tight to the pan, invert both; remove the pan and refrigerate the cheesecake upside down for at least 1 hour (if necessary, the cheesecake can stay refrigerated in this way all day).
- Invert a serving plate over the cheesecake and invert the whole thing.
- Remove the top plate and the plastic wrap; cover and refrigerate until ready to serve.
- Cut the cheesecake with a long sharp knife dipped in warm water to prevent sticking. Serve with crisp toasts and/or freshly wedged apples. This recipe yields 16 servings.
Source:
This delightful recipe was shared by PegW at Gail’s Recipe Swap.
Recipe Notes:
- For best results, allow the cheesecake to chill thoroughly before serving to ensure a firm texture and optimal flavor.
- This cheesecake pairs beautifully with crisp toasts or freshly sliced apples, adding a delightful contrast of textures and flavors.
- Feel free to adjust the seasonings to suit your taste preferences, adding more or less salt, pepper, or blue cheese as desired.
