Savory Bacon Garlic Cheesecake

Savory cheesecake. Really, an invention of necessity. I want cheesecake, but it’s not dessert time. The solution? Pre-diner cheesecake. Brilliant. Then add the candy of the meat world: Bacon. Yum. E.
    Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 8
  • 5 Large cloves of garlic, unpeeled
  • 1 tsp. of olive oil
  • 1/8 tsp. of salt
  • 5 Strips of bacon
  • 1 1/2 cups of Ritz Crackers
  • 5 tbsp. of melted butter (unsalted)
  • 16 ounces of  Cream Cheese
  • 2 large eggs
  • 1/4 tsp. of salt
  • 1/2 tsp. of pepper
  • 1/2 tsp. of smoked paprika
  • 1 tbsp. of fresh rosemary, minced
  • 1/4 cups of sour cream
  • 1 baguette, thinly sliced and toasted (optional, for serving)
Steps
  1. Roast the garlic: (your kitchen is about to smell SOOO good) Preheat the oven to 400. Place the five cloves of garlic on a small sheet of aluminium foil. Drizzle with the olive oil and sprinkle with the 1/8 tsp salt. Fold up the aluminium foil into a tight pouch; you don’t want any of that goodness to seep out. Roast in the oven until garlic cloves are soft, about 20 minutes. Allow to cool (seriously, you really want to allow those suckers to cool) then remove the skins. Once garlic is done cooking, reduce oven temp to 350.
  2. Bacon time: While the garlic is roasting, cook the bacon in a skillet over medium heat, turning frequently. Again, your kitchen probably smells so amazing that you may need to lock your doors. Remove bacon from the pan once it is dark pink and the fat is mostly rendered, allow to cool on paper towels.
  3. Crust o’clock: In a food processor, add the crackers and pulse until reduced to crumbs and then add the butter, pulse until all that remains is a beautiful, buttery, crumbly pile that looks like wet sand. Press the cracker crumbs into the bottom of a 6 inch spring form pan.
  4. Blend well: in a stand mixer, add the cream cheese, your yummy garlic, eggs, salt, pepper, smoked paprika, rosemary, sour cream and mix the crap out of it. Seriously, don’t be shy, show that cream cheese who’s boss.
  5. Puttin’ it all together: Add the cream cheese mixture to the spring form pan. Chop the cooled bacon and sprinkle over the top of the cheese cake (it’s OK if you take a nibble or two of the yummy bacon).
  6. Bake: In the oven for 35 minutes or until top is golden brown. Allow to cool completely and serve with bread, or eat alone. And by alone, I don’t mean “by yourself” because, really, if you have a Bacon Garlic Cheesecake, you will never be lonely again. Enjoy!!

9 Responses to Savory Bacon Garlic Cheesecake

  1. Coreen May 9, 2011 at 1:09 pm #

    Did you enter it in the Philadelphia cooking contest?

  2. Lindsay L May 17, 2011 at 6:42 pm #

    When do I add the garlic? This sounds yummy!!

    • Jaxie May 17, 2011 at 8:00 pm #

      Yikes! I forgot a step! It’s all fixed now. I need an editor.

  3. Kish May 19, 2011 at 1:53 am #

    honestly, how did you come up with such a recipe?!?!!?!?!?!?!?!?!? SOUNDS EFFING AMAZING.

    • Jaxie May 19, 2011 at 8:35 am #

      Ahhh, Kish. I’m blushing =)

  4. Shirin June 23, 2011 at 1:28 am #

    Wow-ee!! Absolutely amazing, can’t wait to try it myself. Thanks Jaxie!

    • Jaxie June 23, 2011 at 8:58 am #

      Thanks Shirin! If you try it, let me know how it goes!

  5. Jen April 23, 2012 at 11:04 am #

    Delicious and a total hit! I made it this past weekends for a friends birthday bash and everyone seemed to love it. It might be the best smelling thing I’ve ever cooked, I was enraptured by the scent of it as it was cooling on my counter. Amazing. NOTE: I only have a 9in spring form pan – I doubled the amount of crackers and butter for the crust to cover the larger surface area and baked about 5 minutes longer (that might just be my oven though) and it came out fine! Also, next time i make this I’m going to line the bottom of my pan with parchment so it will slide off easily and I won’t have to serve off the bottom of my spring form pan. I will definitely be making this again, my friends all seemed to love it! Thanks for sharing such a great recipe!

    • Jackie April 23, 2012 at 11:36 am #

      YAY! This was one of my first posts :) Glad you like it!

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