White Cheddar, Apple, and Bacon Cheesecake

Diane Phillips

• Ready In: 2 hrs 30 mins
• Serves: 12-16

Ingredients

• 1⁄4 cup butter
• 1⁄2 cup  firmly packed light brown sugar
• 4  medium granny smith apples, peeled, cored, and cut into 1/4 inch thick slices
• 1  teaspoon fresh lemon juice
• 1⁄4 teaspoon ground cinnamon
• 1  pinch ground nutmeg
• 6  slices bacon, cooked and crumbled
• 2 (8 ounce) packages cream cheese, softened
• 2  large eggs
• 2  cups  finely shredded white cheddar cheese
• 1  teaspoon  hot sauce

• For serving

•  cracker
•  rye cocktail bread, rounds
•  pumpernickel rounds

Directions

1. 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.
2. In a skillet over medium heat, melt the butter, than add in the brown sugar; stir until dissolved.
3. Add in the apples; stir to coat them with the sugar mixture.
4. 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).
5. Pour the apples and sauce into the prepared pan and arrange in a decorative pattern.
6. Sprinkle the bacon evenly over the apples; set aside.
7. Preheat oven to 350°.
8. 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.
9. Stir in the cheddar and hot sauce.
10. Gently pour the mixture over the apples and bacon in prepared pan, smoothing the top with a rubber spatula.
11. Bake about 45 minutes or until a skewer inserted into the middle comes out clean.
12. Leave the cheesecake in the oven with the door ajar for another 30 minutes (to help prevent cracks from developing).
13. Remove the cheesecake from the oven and let cool on a rack for another 30-45 minutes.
14. Place a large serving plate over the pan, invert, and remove the pan from the cheesecake.
15. 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.
16. Serve at room temperature with crackers or bread.