White Cheddar Apple And Bacon Cheesecake Recipes

WHITE CHEDDAR, APPLE AND BACON CHEESECAKE

Steps:

• 1. Line bottom and sides of a 9 inch springform pan or a cake pan with 3 inch tall sides with parchment paper or foil and coat with nonstick cooking spray.
• 2. In medium skillet over medium heat, melt butter, then add brown sugar and stir til dissolved. Add apples and stir to coat them with the sugar mixture. Add lemon juice, cinnamon and nutmeg and continue cooking, stirring a few times, for 4 to 5 minutes. The apples will retain their crispness but should have absorbed some of the sauce.
• 3. Pour apples and sauce into the prepared pan and arrange in a decorative patter if you like. Sprinkle the bacon evenly over the apples. Set aside. Preheat oven to 350.
• 4. In bowl of mixer, beat cream cheese til smooth. Add eggs, one at a time, beating til light land fluffy. Stir in cheddar and hot sauce. Gently pour the mixture over the apples and bacon in prepared pan, smoothing the top with a rubber spatula.
• 5. Bake til skewer inserted into middle of cheesecake comes out clean, about 45 minutes. Leave the cheesecake in the oven with the door ajar for another 30 minutes to help prevent cracks from developing.
• 6. Remove cheesecake from oven and let cool on rack for another 30 to 45 minutes. Put a large serving plate over pan, invert and remove pan from cheesecake. Peel away the parchment. At this point you can let the cheesecake cool completely, cover with plastic wrap and refrigerate for up to 2 days. Bring to room temperature before serving. Serve at room temperature with crackers or bread.

CHEDDAR CHEESECAKE WITH APPLE BUTTER CARAMEL

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
• For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
• For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
• For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
• Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
• Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.

CHEESY APPLE-BACON BRUNCH

Steps:

• Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside.
• In small bowl, mix apple and sugar; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon.
• Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.

APPLE AND CHEDDAR SKILLET CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter and 1 1/4 cups sugar in a 9-inch oven-safe skillet over medium heat. Cook and stir until sugar dissolves and mixture begins to caramelize, 5 to 10 minutes. When mixture starts to simmer, add diced apples and sprinkle with cinnamon and nutmeg. Gently press on the apples with a spatula until coated with sugar mixture and simmer, without stirring, until they begin to soften, about 5 minutes.
• Combine baking mix, milk, shredded Cheddar cheese, and remaining 1/4 cup sugar in a bowl and stir until consistency is similar to a waffle batter. Spoon mixture evenly over the apples in the skillet; no need to be too precise as it will spread out while baking.
• Bake skillet in preheated oven until batter reaches a firm consistency and is golden brown, 20 to 25 minutes. Remove from the oven and allow to cool on the stovetop until the caramelized sugar thickens a bit, about 5 minutes. Spoon servings onto individual plates, drizzle with caramel liquid, and serve while warm.

APPLE, CHEDDAR, AND BACON QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
• Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
• Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
• Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.