Bacon Onion Cheesecake Food

BACON ONION DIP

Steps:

• Place the olive oil and bacon in a medium skillet over medium heat. Cook, stirring often, until the bacon is golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate. Add the onions and salt to the pan and cook slowly in the bacon fat, stirring often, until deeply caramelized, about 15 minutes. Add the onions to the bowl with the bacon and let cool for about 5 minutes. Stir in the yogurt and chives. Cover and refrigerate for at least 1 hour to let the flavors mingle. Serve with the carrot "chips" or pita chips.

VIDALIA ONION CHEESECAKE

Steps:

• In 10 inch skillet, cook bacon until crisp, remove & drain on paper towels.
• Cook onions and garlic in drippings until tender. Discard drippings and drain in strainer.
• Combine cheese, half & half, flour, salt, and pepper. Blend until smooth. Add eggs, one at a time, blend until smooth.
• Reserve 3 tablespoons of the bacon for garnish -- stir remaining bacon and onion mixture into the cheese mixture.
• Lightly grease sides of an 8 or 9" spring form pan. Pour batter into pan.
• Bake 40 min at 350 degrees or until center is just set.
• Remove from oven and place on a wire cooling rack and allow to cool to room temperature.
• Garnish with remaining bacon and serve with a crisp green salad.

BACON, BLUE CHEESE SAVORY CHEESECAKE KANSAS CITY JUNIOR LEAGUE

Steps:

• Sprinkle breadcrumbs and Parmesan cheese in a buttered water-tight-8 inch round springform pan. Set aside.
• Combine cream cheese, eggs, and cream in mixer.
• Saute bacon until crisp; drain and chop finely.
• reserve 1 tablespoon drippings and saute onion until clear.
• Add onion, bacon, blue cheese, salt, pepper, and Tabasco to cream cheese mixture.
• Pour into a prepared pan. Set pan inside a larger one; pour boiling water 2 inches deep into larger pan.
• Bake 1 hour and 40 minutes at 300 degrees.
• Turn off oven and let "cake" set for 1 hour.
• Remove pan from water and cool 2 hours.

CARAMELIZED ONION BACON CHEESECAKE BITES

Steps:

• Heat olive oil in a large skillet on medium.
• Add the sliced onions to the skillet and sauté for 5 minutes on medium heat to soften.
• Add the brown sugar and Balsamic Vinegar to the skillet.
• Sauté uncovered, occasionally stirring for about 8 minutes or until the onions are translucent and reduced in size by half.
• Reduce the heat to low and slowly sauté the onions until golden brown and caramelized. The sauce will have thickened and will cling to the onions. This can take anywhere from 15 minutes to 30 minutes or longer. Do not overcook.
• When the onions have caramelized remove pan from heat and allow to cool.
• Refrigerate in an airtight container if making the appetizers the next day.
• Beat the cream cheese, egg, salt, and pepper on high until thick and creamy, about 2 minutes.
• Stir in 6 tablespoons of the balsamic caramelized onions and 2 tablespoons of the chopped bacon.
• Using a small spoon or a frosting decorator bag fill each Phyllo cup with the cream cheese filling.
• Bake in a preheated 350 F. degrees oven for 12-15 minutes or until the filling is set.
• Remove from oven and allow to cool slightly. Top each baked Phyllo cup with 1/4 teaspoon of the remaining chopped balsamic caramelized onion.
• Top each appetizer with a sprinkling of the remaining finely chopped bacon.

APPLE, BLUE CHEESE, AND BACON CHEESECAKE

Steps:

• Right before you're ready to go to bed, preheat the oven to 200 degrees.
• Then, 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 the Parmesan; set aside.
• In a skillet, cook the bacon until it is crisp; remove, drain, crumble, and reserve (discard all but 2 tablespoons of the bacon fat).
• Add the onion to the bacon drippings in the pan and cook over medium heat until soft, about 2 min.
• Add the 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 garlic, green onion, salt and pepper, and set aside.
• In a large bowl, beat the cream cheese until soft; mix in the vinegar, whiskey, blue cheese, remaining Parmesan, and eggs.
• Add salt, pepper, the reserved bacon, and reserved apple mixture and mix well.
• Pour the batter into the prepared pan and place in the oven.
• Clean up and go to bed... when you awake 7 to 9 hours later, the cake will appear set, the top will have barely colored, and the surface will be flawless.
• Remove to a rack and cool in the pan for an hour, until the pan is cool enough to handle; 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 cake upside down for at least 1 hour (if necessary, the cake 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 paper; cover and refrigerate.
• Cut with a long sharp knife dipped in warm water to prevent sticking. Serve with crisp toasts and/or freshly wedged apples - makes 16 servings.
• Posted by PegW at Gail's Recipe Swap.

BACON ONION CHEESECAKE

Steps:

• Combine cracker crumbs, walnuts and butter until well blended.
• Press crumbs evenly on bottom of spring form pan.
• Bake in pre-heated 350 degree oven for 10 minutes.
• Cool on rack.
• Fry bacon until crisp, then crumble.
• Saute onion in drippings until tender and set aside.
• Beat cream cheese and gradually add eggs, garlic powder and cayenne.
• Beat until smooth and stir in bacon and onions.
• Spoon mixture into pan and spread level.
• Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top and cool completely.
• Store in refrigerator covered with plastic wrap.
• Just before serving at room temperature, remove sides of pan.
• Garnish with circle of shredded carrot to edge and place carrot curl in center with sprig of parsley.
• Serve with crackers or carrot slices.