Bacon & Blue Cheesecake

This elegant Bacon & Blue Cheesecake is sure to be a hit at your net family gathering. This cheesecake is a new twist on an old classic. Bacon and Blue Cheese dip is a mainstay party food, so instead of being like everyone else; why not stand out above the crowd with this easy to make Bacon & Blue Cheesecake!

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About the Blue Cheese I Used

Rick and I have been heading in to our local farmer’s market on Saturday mornings. It’s been such a blessing to meet the vendors and talk to them about their produce, coffee and cheeses. The young woman at The Cheese People booth is such a joy.I purchased some of this wonderful Dunbarton Cheddar Blue

 
The amount that I purchased was enough to make a batch of this Blue Cheese Salad Dressing and this Bacon & Blue Cheesecake. I need to go get some more next week!

National Cheesecake Day

July 30th is national cheesecake day and what better way to celebrate than with this bacon & blue cheesecake. 

Blue Cheese has a bit of a stronger flavor so the bacon in this recipe helps compliment the flavor and add a depth to this cheesecake. I’ve found that add in a bit of onion also helps.

So let’s celebrate national cheesecake day and get to trim and healthy along the way.

The Tools I Use When Making Cheesecake

Wilton 6 x 2 spring form pan

 

 
Instant Pot Duo60 7 in 1 6qt

Kitchen Aid Stand Mixer

I’ve Included Oven Baked Instructions along with the Instant pot Instructions 

Why I Love My Instant Pot For Cheesecakes

I absolutely adore my instant pot for making cheesecakes. It saves me so much time and I can “set it and forget it” for about 30 minutes. Clean up is a breeze!

It makes just the right size cheesecakes for our smaller family size while following Trim Healthy Mama.

Instant Pot did just release a 3qt model that I have on my birthday list. Check it out here. And If you have a larger family there is always the larger 8 qt model.

Here Are Some of My Favorite Cheesecake Recipes

Chocolate Cheesecake

Mama’s Best Peanut Butter Cheesecake

Strawberry Lime Cheesecake
 
Simple Instant Pot Cheesecake

Shortbread Crusted Mini Cheesecakes

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Bacon & Blue Cheesecake Recipe 

Bacon & Blue Cheesecake

 

Author: Judy

Nutrition Information

• Serves: 18

• Serving size: 4 TBS
• Calories: 179

• Fat: 15g
• Carbohydrates: 3g
• Sodium: 338mg
• Fiber: 1g
• Protein: 8g
• Cholesterol: 62mg

Recipe type: Appetizer

Cuisine: American

Prep time:  4 hours 20 mins

Cook time:  25 mins

Total time:  4 hours 45 mins

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A rich and elegant cheesecake to serve on special occasions or during the holidays.

Ingredients

For the Crust

• ½ cup THM Baking Blend
• ¼ cup grated Parmesan cheese (The green can works great)
• 2 tablespoons almond meal
• ¼ cup unsalted butter
• 2 pinches THM Mineral Salt

For the Filling

• 16 ounces Neufchatel cheese (1/3 fat cream cheese)
• ¼ cup sour cream
• 2 large eggs
• ¼ teaspoon xanthan gum
• 4 ounces bacon (cooked crispy and chopped fine)
• ½ cup onion (diced)
• 4 ounces blue cheese, crumbled

Instructions

For the Crust:

1. In a small bowl combine the baking blend, grated Parmesan, almond meal and salt. Add melted butter and stir to combine.
2. Press crust into a buttered 6" spring form pan and bake at 350 for 10 minutes.
3. Allow to cool.

For the Filling:

1. in a stand mixer combine cream cheese and sour cream.
2. Add eggs, 1 at a time until fully incorporated, add xathan gum.
3. Stir in the bacon, onion and blue cheese.
4. Pour into pan with crust. smooth the top.

To process in the Instant Pot:

1. Place foil over the top of the spring form pan, seal so that water doesn't get into pan. Make a foil sling.
2. Place 1½ cups of water into the inner liner of your pot, place trivet in pot and lower the spring form pan onto trivet
3. Process on manual high (this may be labeled as "pressure cook" if you own a newer model) for 25 minutes.
4. Allow to natural pressure release for 10 minutes and then quick release any remaining pressure.
5. Remove cheesecake from liner and allow to cool on a wire rack for 2 hours.
6. Run a knife around edges of pan. and refrigerate for 4 hours covered with plastic wrap.

To Bake in the Oven:

1. Place foil over the bottom of the spring form pan, seal so that water doesn't get into pan. You can also place foil on the top of the pan if desired.
2. Place pan into a 13 x 9 baking pan and fill with water ½ way up the sides of the spring form pan.
3. Place 13 9 pan into a preheated 350 degree oven and bake for 60-70 minutes.
4. When cheesecake is done cooking, turn oven off and allow o sit in warm oven for 2 hours.
5. Remove from oven, loosen edges and refrigerate for 8-12 hours before serving.

Notes

Serve with:
Sliced mushrooms, celery, mini peppers or radishes.

**This is an extremely rich cheesecake style dip that is wonderful for special occasions or holidays.

3.5.3226