Cheesecake’s Savory Makeover:

Savory Bacon Cheesecake

Filling:
1/2 package Godshall’s Turkey Bacon (12 oz., diced)
16 oz. whipped cream cheese
2 tablespoons finely chopped scallions
1 1/2 teaspoons dried Creole seasoning
1 teaspoon sugar
1/2 teaspoon dry ground mustard
Dash ground red pepper
1/2 cup heavy whipping cream
1 tablespoon cocktail sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
4 eggs

Crust:
1 Sleeve of Buttery Crackers (Ritz Crackers work nicely)crushed fine.
1/4 stick butter or margarine
1/2 cup or finely crushed pecan pieces

PreHeat oven to 350°F.

In a medium bowl combine crust ingredients until crackers and pecans are well mixed and butter evenly dispersed.

Pour into cheesecake mold and press down with a tablespoon. Crust should cover bottom and reach up the sides

Toast for 10 minutes in oven before filling crust.

Dice and fry bacon until lightly browned.

In large bowl, beat all ingredients except eggs and turkey bacon with mixer until well blended.

Add eggs, 1 at a time, beating well after each. Stir in turkey bacon.

Pour filling over crust. Place into oven; bake for about 1 hour (8-inch pan) or 45 minutes (9-inch pan) or until filling is set.

Cool 30 minutes.

With small metal knife, loosen edges of cheesecake. Cool an additional 30 minutes.

Refrigerate at least 2 hours before serving.

To serve, remove sides of pan; place cheesecake on serving platter.