White Cheddar Apple and Bacon Cheesecake
Indulge in the perfect fusion of sweet, savory, and cheesy decadence with this White Cheddar Apple and Bacon Cheesecake. Built on a buttery Ritz cracker crust, this unique recipe combines velvety cream cheese with sharp white cheddar, crispy bacon, and caramelized apple for a savory twist on a classic dessert. A touch of cinnamon and a silky, custard-like texture elevate every bite, while a hint of smokiness from the bacon adds complexity to the flavor profile. Perfect as an appetizer or a standout savory dessert, this cheesecake is baked in a water bath for a flawless finish and chilled to perfection for easy slicing. It's a show-stopping dish that will impress guests at any dinner party or holiday gathering.
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Recipe Information
Ingredients
- 1.5 cups Ritz crackers (crumbled)
- 4 tablespoons Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.5 cup Sour cream
- 1.5 cups Sharp white cheddar cheese (shredded)
- 0.25 cup Granulated sugar
- 3 pieces Large eggs
- 6 slices Bacon (cooked and crumbled)
- 1 medium Apple (peeled, cored, and diced small)
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to prevent leaks.
In a mixing bowl, combine the crumbled Ritz crackers and melted butter. Press the mixture into the bottom of the prepared springform pan to create an even crust. Bake in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and continue mixing until fully incorporated.
With the mixer on low speed, add the eggs one at a time, mixing well after each addition.
Mix in the shredded white cheddar cheese, salt, and flour until evenly distributed.
Fold in the cooked and crumbled bacon and diced apple, along with the cinnamon, using a spatula to ensure even distribution.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan inside a larger roasting pan. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or preferably overnight, until fully set.
Remove the cheesecake from the springform pan, slice, and serve as an appetizer or savory dessert. Enjoy!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 11.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 248 mg | 19% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 170 mg | 4% | |
*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.
