2/3 c Stone-ground wheat cracker
– crumbs
1/3 c Walnuts, finely chopped
2 tb Butter, softened
8 sl Bacon
1/2 c Onion, chopped
1 tb Bacon drippings
24 oz Cream cheese, softened
3 Eggs, beaten
1/2 ts Cayenne Pepper
1/4 ts Garlic powder
Parsley sprig
Shredded carrot
Carrot Curl
Combine cracker crumbs, walnuts & butter until well blended. Press crumbs
evenly on bottom of springform pan. Bake in pre-heated 350F 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.
From
Yields
12 Servings