Loaded Potato Cheesecake 5fix
Indulge in the ultimate comfort food mash-up with this Loaded Potato Cheesecake 5fix, a savory twist on a classic dessert that’s sure to wow your guests. This rich and creamy creation combines fluffy mashed russet potatoes, cream cheese, sour cream, sharp cheddar, and Parmesan for a velvety filling, all crowned with crispy bacon, fresh chives, and a golden Panko breadcrumb crust. Perfect as an impressive appetizer or a decadent side dish, this baked potato cheesecake takes just 30 minutes to prep and delivers layer upon layer of irresistible flavor. From the buttery crunch of the crust to the lush, savory filling, every bite is an explosion of cheesy, garlicky goodness. Serve it warm for a show-stopping addition to your menu that’s guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 8 oz cream cheese
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 0.5 cup grated Parmesan cheese
- 3 large eggs
- 0.5 cup crumbled cooked bacon
- 0.25 cup chives
- 2 tbsp unsalted butter
- 1 cup Panko breadcrumbs
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
Instructions
Peel and cube the russet potatoes. Boil them in a large pot of salted water for 15-20 minutes, or until fork-tender. Drain well.
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
Mash the boiled potatoes until smooth. Mix in the cream cheese, sour cream, sharp cheddar cheese, and Parmesan cheese until well combined.
Stir in the eggs, one at a time, mixing well after each addition. Add the salt, black pepper, and garlic powder. Fold in the bacon and chives, reserving a small amount of bacon and chives for garnish.
In a small skillet, melt the butter over low heat. Add the Panko breadcrumbs and stir until they are evenly coated and lightly toasted. Press the crumb mixture evenly into the bottom of the prepared springform pan to create a crust.
Pour the potato-cheese mixture over the crust and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.
Allow the cheesecake to cool for at least 20-30 minutes before removing the springform pan ring. Garnish with the reserved bacon bits and chives.
Slice and serve warm as a side dish or savory appetizer.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.6 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 265 mg | 20% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
