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Ingredientes
- 2/3 c. Stone-grnd wheat cracker crumbs
- 1/3 c. Walnuts, finely minced
- 2 Tbsp. Butter, softened
- 8 slc Bacon
- 1/2 c. Onion, minced
- 1 Tbsp. Bacon drippings
- 24 ounce Cream cheese, softened
- 3 x Large eggs, beaten
- 1/2 tsp Cayenne Pepper
- 1/4 tsp Garlic pwdr Parsley sprig Shredded carrot Carrot Curl
Direcciones
- Combine cracker crumbs, walnuts & butter till well blended. Press crumbs proportionately on bottom of springform pan. Bake in pre-heated 350 F oven 10 min. Cold on rack. Fry bacon till crisp, then crumble. Saute/fry onion in drippings till tender and set aside. Beat cream cheese. Gradually add in Large eggs, garlic pwdr & cayenne. Beat till smooth. Stir in bacon and onions.
- Spoon mix into pan. Spread level. Bake 45 to 60 min or possibly till cheesecake is almost set and cracks on top. Cold 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 possibly carrot slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 365 | |
| Calories from Fat 297 | 81% |
| Total Fat 33.57g | 42% |
| Saturated Fat 15.94g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 376mg | 16% |
| Potassium 160mg | 5% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.25g | 2% |
| Protein 8.08g | 13% |
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