Party on with Pigskin Smoky Bacon Cheesecake with Gouda and Gruyere
What are you doing for New Year’s Eve and New Year’s Day? You may want it to include eating Smoky Bacon Cheesecake with Gouda and Gruyere.
If you are hosting or attending a party or nursing a hangover while watching football, impress the pants off your guests with the perfect I’m-mingling-holding-a-craft-beer savory cheesecake in tiny Mason jars.
I concocted this recipe to honor farming in South Dakota. Unlike traditional dessert cheesecake, this savory and smoky cheesecake is full of bacon and Gouda and Gruyere cheese and is served with salty crackers as an appetizer.
For the recipe, read Perfect Appetizer for your Pigskin Party: Smoky Bacon Cheesecake with Gouda and Gruyere on Hungry for Truth’s website or use the recipe card below.
About Hungry for Truth: “Hungry for Truth” is a new initiative from South Dakota Soybean designed to open discussions about food between South Dakotans and the farmers who grow it. We’re putting it all on the table to have open, honest conversations about how our food is raised and its safety.
The opinion written is my own and I was not compensated for this post. I just happen to like farmers. And bacon. And cheese.
Savory swine wishes,
Smoky Bacon Gouda and Gruyère Cheesecake
Equipment
- 14 4-ounce glass mason jars
- electric mixer
Ingredients
- 1½ pounds bacon cooked, crumbled, divided
- 1½ cups fine cracker crumbs
- 5 tablespoons salted butter, melted
- 2 tablespoons yellow cornmeal
- 24 ounces cream cheese, 3 (8oz) packages, softened to room temperature
- ½ cup sour cream, at room temperature
- ¼ cup liquid smoke
- 2 teaspoons Worcestershire sauce
- 2 eggs, at room temperature
- 1 cup shredded Gruyère cheese
- 1 cup shredded Gouda cheese
- parsley, optional for topping
Instructions
- Heat oven to 350°F. Lightly grease 14 (4-ounce) glass canning jars and place on a cookie sheet.
- Cook bacon and crumble it into bite-sized pieces. Set aside 1/2 cup to use as topping when serving. The rest will be added to the cheesecake batter.
- In a medium bowl stir together cracker crumbs, melted butter and yellow cornmeal. Evenly distribute into the jars and press down with a tart shaper or your fingers. Bake 7 minutes or until slightly browned. Remove from oven and cool.
- Reduce oven to 300°F.
- Place cream cheese in a large mixing bowl and beat it with the paddle attachment on medium high until smooth, approximately 3 minutes. Add the sour cream, liquid smoke and Worcestershire sauce. Beat until combined and smooth.
- Add the eggs and beat them in on low, stopping to scrape down sides of bowl once. Stir in the diced bacon (reserving ½ cup for topping), Gruyere and Gouda.
- Scoop the batter into jars, leaving approximately half an inch at the top. Bake the cheesecake 30 minutes or until the tops are just set and the centers jiggle slightly. Remove from oven. Cool to room temperature.
- Cover and refrigerate the cheesecake at least 8 hours before serving.
- Before serving, sprinkle the tops with reserved bacon and parsley. Serve at room temperature with a spreader or knife and crusty bread, crackers, tortilla chips, or sliced raw vegetables.
- Keep jars covered and refrigerated up to one week.
Notes
Nutrition
All text and images © Staci Mergenthal • Random Sweets
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