MUSHROOM AND BACON CHEESECAKE

Mushroom and Bacon Cheesecake image

My clan loves anything with cream cheese, so I knew this savory cheesecake appetizer would go down as an all-time favorite. Add leftover mushrooms, bacon, red peppers and parsley for a pretty garnish on top. This is a great recipe to make ahead and freeze for when you're in need of a dish to pass. -Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Time 1h45m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1-3/4 cups soft bread crumbs
1 cup grated Parmesan cheese
6 tablespoons butter, melted
FILLING:
1 cup finely chopped onion
1 cup finely chopped sweet red pepper
1 tablespoon olive oil
4 cups assorted chopped fresh mushrooms
3 packages (8 ounces each) cream cheese, softened
1 teaspoon salt
1 teaspoon pepper
1/2 cup sour cream
4 large eggs, room temperature, lightly beaten
12 bacon strips, cooked and crumbled
1 cup crumbled feta cheese
1/2 cup minced fresh parsley
Roasted sliced mushrooms, fresh parsley and additional cooked bacon strips, optional
Assorted crackers

Steps:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large skillet, saute onion and red pepper in oil for 2 minutes. Add mushrooms; cook and stir for 10 minutes or until liquid has evaporated. Set aside to cool., In a large bowl, beat the cream cheese, salt and pepper until light and fluffy. Beat in sour cream. Add eggs; beat on low speed just until combined. Fold in the bacon, feta cheese, parsley and mushroom mixture. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Top with mushrooms, parsley and additional bacon if desired. Serve with crackers.

Nutrition Facts : Calories 322 calories, Fat 28g fat (16g saturated fat), Cholesterol 131mg cholesterol, Sodium 617mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.