Cheddar & Bacon Savory Cheesecake
½ cup grated Parmesan cheese
1 cup seasoned bread crumbs
6 Tablespoons butter, melted
24 ounces room temp cream cheese
1 cup cheddar cheese, shredded
2 Tablespoons flour or cornstarch (I use cornstarch when making a gluten free version.)
¼ cup sour cream
¼ cup chopped chives
1 cup cooked bacon, crumbled
Pinch of kosher salt
Pinch of fresh pepper
1 cup shredded cheddar cheese
½ cup cooked bacon, crumbled
2 Tablespoons chopped chives
Preheat oven to 350F/180 C degrees.
Line the bottom of a 9 inch spring form pan with nonstick foil.
Combine parmesan cheese, bread crumbs and melted butter. Press into the bottom of the spring form pan and bake 10 mins. Cool.
Increase your oven to 400°F/220 C.
In a mixer, beat cream cheese smooth.
Beat until well combined.
Add cheddar, sour cream, chives, bacon, flour (or cornstarch), salt and pepper.
Pour this filling into the pan.
Bake for 15 minutes and then reduce the temperature to 325.
Bake for about 45 minutes. It should be golden and not too wiggly in the middle.
Remove and let cool.
Run a knife around the edges and chill overnight.
Remove the sides of the pan and top with the toppings.
Let sit at room temp for 2 hours before serving.
Serve with crackers.