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Bacon & Kale Savory Cheesecake
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1 cup finely crushed butter crackers

3 tablespoons Land O Lakes® Butter, melted


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.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 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. STEP 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. STEP 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. STEP 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. STEP 6

    *Substitute 1 teaspoon dried crushed thyme leaves.

Tip #1

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

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