White Cheddar Apple And Bacon Cheesecake Recipes

WHITE CHEDDAR MACARONI WITH BACON AND THYME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish, and sprinkle 1 tablespoon Parmesan cheese around the inside of the dish.
• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the penne, and return to a boil. Cook the penne uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Place the bacon pieces into a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Retain 1/4 cup of bacon drippings. Set the bacon pieces aside.
• Melt butter and bacon drippings together in a large saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Whisk in the flour, stirring frequently until the mixture forms a smooth paste. Whisk in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly until thickened. Stir in the thyme, salt, and pepper, and then whisk in 1/4 cup Parmesan and 3 cups Cheddar cheese, stirring constantly until the Cheddar cheese has melted and the sauce is smooth and thick.
• Stir the cooked penne pasta into the cheese sauce, then lightly mix in the cooked bacon. Spread the mixture into the prepared baking dish and sprinkle 1/2 cup Cheddar cheese over the top. Cover the dish with foil.
• Bake in the preheated oven until the pasta is hot and bubbling, about 25 minutes. Remove the dish from the oven, and turn on the broiler. Remove the foil, and broil the dish until the cheese topping is browned and crisp, about 5 minutes.

WHITE CHEDDAR, APPLE, AND BACON CHEESECAKE

Steps:

• Line the bottom and sides of a 9-inch springform pan with 3-inch tall sides with parchment paper or foil and coat with nonstick spray.
• In a skillet over medium heat, melt the butter, than add in the brown sugar; stir until dissolved.
• Add in the apples; stir to coat them with the sugar mixture.
• Add in the lemon juice, cinnamon, and nutmeg; continue to cook, stirring a few times, for 4-5 minutes (the apples will have retained their crispness but should have absorbed some of the sauce).
• Pour the apples and sauce into the prepared pan and arrange in a decorative pattern.
• Sprinkle the bacon evenly over the apples; set aside.
• Preheat oven to 350°.
• In the bowl of an electric mixer, beat the cream cheese until smooth; add in eggs, one at a time, beating until light and fluffy.
• Stir in the cheddar and hot sauce.
• Gently pour the mixture over the apples and bacon in prepared pan, smoothing the top with a rubber spatula.
• Bake about 45 minutes or until a skewer inserted into the middle comes out clean.
• Leave the cheesecake in the oven with the door ajar for another 30 minutes (to help prevent cracks from developing).
• Remove the cheesecake from the oven and let cool on a rack for another 30-45 minutes.
• Place a large serving plate over the pan, invert, and remove the pan from the 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.

APPLE AND CHEDDAR STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray and sprinkle with 1 pinch thyme.
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/4-inch.
• Spread apples and Cheddar cheese evenly over each chicken breast. Starting at one end, roll each breast around filling and secure the roll with a toothpick through the center. Transfer breasts to prepared baking dish. Drizzle olive oil over each breast and sprinkle with remaining thyme.
• Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of the meat should read at least 165 degrees F (74 degrees C).

CHEDDAR-BACON DIP

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13x9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. , Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips.

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.