24ouncescream cheese, 3 (8oz) packages, softened to room temperature
½cupsour cream, at room temperature
¼cup liquid smoke
2teaspoonsWorcestershire sauce
2eggs, at room temperature
1cupshredded Gruyèrecheese
1 cupshredded 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
If you don't have 4-ounce canning jars, use cupcake papers in cupcake pans.If you use mini cheesecake pans, reduce the baking time to approximately 20 minutes.For a traditional 9-inch springform pan, bake 60-70 minutes.