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 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