Savory Individual Bacon Cheesecakes Recipe

Savory Individual Bacon Cheesecakes


Prep Time

Total Time

Gluten Free


15 min

45 min


Packed with bacon and green onion, these individual cheesecakes start with a parmesan crust and are garnished with crumbled bacon.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Half Slab


8 ounces Jones Dairy Farm Dry Aged Bacon
1/2 cup dry breadcrumbs
1/2 cup parmesan cheese, finely grated
1/4 cup butter, melted
24 ounces cream cheese, softened
4 eggs
1/2 cup whipping cream
1 cup gruyère cheese*, shredded
2 green onions, minced
1 teaspoon freshly ground black pepper
*Can substitute any cheese for Gruyere


Step 1
Preheat oven to 350˚F. Cut bacon into thin pieces, cook in skillet over medium heat until done; remove bacon to paper towel-lined plate to drain.

Step 2
Meanwhile, line cups of a muffin tin (either mini muffin or standard muffin) with cupcake papers. In small bowl, combine breadcrumbs, parmesan and butter. Press mixture into bottoms of cups to form crust.

Step 3
In large bowl, beat cream cheese until fluffy, add eggs one at a time. Add whipping cream, bacon, cheese, onions and pepper. Mix well.

Step 4
Pour mixture over crusts. Bake 15-20 minutes for mini cheesecakes or 30-35 minutes for large cheesecakes. Cheesecake should feel firm to the touch. Cool slightly before serving. Cheesecakes can also be served cold or at room temperature.

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