A savory cheesecake? A savory cheesecake you could serve at brunch? Surely, we jest! And yet here it is, Bacon Swiss Cheesecake! The creamy, luscious texture of a cheesecake now provides the base for succulent bacon and Swiss cheese! Green onions and a simple yet buttery pastry base make this taste like the creamiest quiche in existence! Best of all, Bacon Swiss Cheesecake isn’t too much of a struggle to put together compared to other cheesecakes: just over an hour and bam! Brunch is ready and delicious! Break out the crackers because you won’t want to miss a bite!
Ingredients
- pastry for a single-crust pie
- 3 (8-ounce) packages cream cheese, softened
- 4 large eggs, room temperature and lightly beaten
- 1/4 cup 2% milk
- 1 cup Swiss cheese, shredded
- 1/2 cup green onions, sliced
- 6 bacon strips, cooked and crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- assorted crackers, to taste
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –Roll the pastry into a 13 1/2-inch circle.
Step 3 –Fit the pastry into the bottom and up the sides of an ungreased 9-inch springform pan.
Step 4 –Lightly prick the bottom of the dough with a fork or toothpick.
Step 5 –Bake the crust until lightly browned, about 8-10 minutes.
Step 6 –Allow the crust to cool slightly.
Step 7 –Reduce the oven temperature to 350 degrees F.
Step 8 –In a large bowl, beat the cream cheese until fluffy.
Step 9 –Add the beaten eggs and the milk to the cream cheese and beat until smooth.
Step 10 –Add the cheese, the onions, the cooked bacon, the salt, the pepper, and the cayenne to the cream cheese mixture and mix well.
Step 11 –Pour the filling into the slightly cooled crust.
Step 12 –Bake until set and a knife inserted into the center of the cheesecake comes out clean, about 40-45 minutes.
Step 13 –Allow the cheesecake to cool for 20 minutes.
Step 14 –Cut the cheesecake into thin slices.
Step 15 –Serve warm with the crackers.