2/3 c Stone-ground wheat cracker 24 oz Cream cheese, softened
– crumbs 3 Eggs, beaten
1/3 c Walnuts, finely chopped 1/2 ts Cayenne Pepper
2 tb Butter, softened 1/4 ts Garlic powder
8 sl Bacon Parsley sprig
1/2 c Onion, chopped Shredded carrot
1 tb Bacon drippings Carrot Curl
Combine cracker crumbs, walnuts & butter until well blended. Press
crumbs evenly on bottom of springform pan. Bake in pre-heated 350?F
oven 10 minutes. Cool on rack. Fry bacon until crisp, then crumble.
Saute onion in drippings until tender and set aside. Beat cream
cheese. Gradually add eggs, garlic powder & cayenne. Beat until
smooth. Stir in bacon and onions. Spoon mixture into pan. Spread
level. Bake 45 to 60 minutes or until cheesecake is almost set and
cracks on top. Cool completely. Store in refrigerator covered with
plastic wrap. Just before serving at room temp., remove sides of
pan. Garnish with circle of shredded carrot to edge. Place carrot
curl in center with sprig of parsley. Serve with crackers or carrot
slices.
Yields
12 servings