MMMMM-----      Recipe via Meal-Master (tm) v8.06

      Title: Mushroom & Bacon Cheesecake
 Categories: Vegetables, Cheese, Pork, Mushrooms, Dairy
      Yield: 16 Servings

  1 3/4 c  Soft bread crumbs
      1 c  Parmesan cheese; grated
      6 tb Butter; melted

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      1 c  Onion; fine chopped
      1 c  Red bell pepper;
           - fine chopped
      1 tb Olive oil
      4 c  Assorted fresh mushrooms;
           - chopped
     24 oz Cream cheese; softened
      1 ts Salt
      1 ts Pepper
    1/2 c  Sour cream
      4 lg Eggs; room temperature,
           - lightly beaten
     12 sl Bacon; cooked crisp,
           - crumbled
      1 c  Feta cheese; crumbled
    1/2 c  Fresh parsley; minced
           Mushrooms; sliced, roasted
           - (optional)
           Fresh parsley (optional)
           Additional cooked bacon
           - (optional)
           Assorted crackers

  Place a greased 9" springform pan on a double thickness of
  heavy-duty foil, about 18" square. Securely wrap foil around pan.

  In a small bowl, combine the bread crumbs, Parmesan cheese and
  butter. Press onto the bottom of a greased 9" springform pan. Place
  pan on a baking sheet. Bake @ 350 F/175 C for 10 to 15 minutes or
  until golden brown. Cool on a wire rack.

  Meanwhile, in a large skillet, saute onion and red pepper in oil
  for 2 minutes. Add mushrooms; cook and stir for 10 minutes or until
  liquid has evaporated. Set aside to cool.

  In a large bowl, beat the cream cheese, salt, and pepper until
  light and fluffy. Beat in sour cream. Add eggs; beat on low speed
  just until combined. Fold in the bacon, feta cheese, parsley, and
  mushroom mixture. Pour into crust. Place springform pan in a large
  baking pan; add 1" of hot water to larger pan.

  Bake @ 350 F/175 C for 55 to 65 minutes or until center is just set
  and top appears dull. Remove springform pan from water bath. Cool
  on a wire rack for 10 minutes. Carefully run a knife around edge of
  pan to loosen; cool 1 hour longer. Refrigerate overnight.

  Remove sides of pan. Top with mushrooms, parsley and additional
  bacon if desired. Serve with crackers.

  Recipe by Macey Allen, Green Forest, Arkansas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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