Bacon & Kale Savory Cheesecake

Bacon & Kale Savory Cheesecake
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This savory cheesecake is best served warm or room temperature to bring out the savory flavors!
1:00
Prep Time
3:00
Total Time
16 servings

Ingredients

Crust

1 cup
finely crushed butter crackers
3 tablespoons
Land O Lakes® Butter, melted

Filling

8 slices
bacon, chopped
4 ounces (3 cups)
kale, ribs and stems removed, coarsely chopped
1 (2-ounce) jar
chopped pimientos, drained
1 tablespoon
chopped fresh thyme leaves*
2 (8-ounce) packages
cream cheese, softened
1/4 cup
Land O Lakes® Heavy Whipping Cream
2
large Land O Lakes® Eggs
2 cups
shredded Swiss cheese
 
*Substitute 1 teaspoon dried crushed thyme leaves.

Directions

  1. Heat oven to 350°F.
  2. Combine crackers and butter in bowl; mix well. Press into bottom of 9-inch springform pan with removable sides. Bake 8-10 minutes or until light golden brown. Cool.
  3. Cook bacon in 10-inch skillet over medium-high heat 6-8 minutes or until crisp. Remove bacon with slotted spoon to paper towels. Reduce heat to medium. Add kale to pan drippings; cook 3-5 minutes or until wilted and tender. Remove from heat. Stir in cooked bacon, pimientos and thyme. Set aside.
  4. Beat cream cheese at medium speed in bowl until creamy. Add whipping cream and eggs; continue beating until smooth. Stir in bacon mixture. Stir in Swiss cheese.
  5. Spread mixture over crust. Bake 40-50 minutes or until center is just set. Run knife around outside edge; cool 1 hour. Remove sides of pan. Cut into wedges. Serve warm or at room temperature.
  6. *Substitute 1 teaspoon dried crushed thyme leaves.

Recipe Tips

To crush crackers, place crackers into resealable plastic food bag. Use rolling pin to crush crackers.

Nutrition Facts (1 serving)

Calories
250
Cholesterol
85mg
Carbohydrates
7g
Protein
9g
Fat
22g
Sodium
290mg
Dietary Fiber
0g

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