Parmesan crust is topped with decadent cheesecake that’s bursting with crumbled, smoky Jones bacon. The result is perfect for breakfast and even dessert.
Enjoy these main ingredient substitutions:
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon
1/2 cup dry breadcrumbs
1/4 cup butter, melted
1/2 cup parmesan cheese, finely grated
3 (8 oz) packages cream cheese, softened
4 eggs
1/2 cup whipping cream
1 cup gruyère cheese*, shredded
2 green onions, minced
1 teaspoon freshly ground black pepper
*You can substitute your favorite cheese for gruyère.
Preheat oven to 350˚F. Cut bacon into thin pieces using kitchen shears, cook in a skillet over medium heat until done; remove bacon to paper towel-lined plate to drain.
Meanwhile, line cups of a muffin tin (either mini muffin or standard muffin tin) with cupcake papers. In small bowl, combine breadcrumbs, Parmesan and butter. Press mixture into bottoms of cups to form crust.
In large bowl, beat cream cheese until fluffy, add in eggs one at a time. Add in cream, bacon, cheese, onions and pepper. Mix well.
Pour mixture over crusts and bake 15-20 minutes for mini cheesecakes or 30-35 minutes for large cheesecakes. Cheesecake should feel firm to the touch. Cool slightly before serving. Cheesecakes can also be served cold or at room temperature.
