Vegetable Gouda Cheesecake |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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The first Savory Cheesecake I ever made...A little time consuming but definitely worth it....From Southern Living Ingredients:
1 cup breadcrumbs |
1/4 cup plus 2 tbls. butter, melted |
1/3 cup parmesan cheese, grated |
3/4 tsp. cayenne pepper |
3-8 oz. pkg. cream cheese, softened |
1/2 cup whipping cream |
1/4 tsp. salt |
1/4 tsp. cayenne pepper |
4 eggs |
1 cup smoked gouda cheese, shredded |
8 slices bacon, cooked and crumbled |
1-10 oz. package frozen spinach, thawed and drained |
1-4 oz. jar pimientos, drained |
1/2 lb. mushrooms, chopped |
1/4 cup scallions, chopped |
2 tbls. butter, melted |
1/4 tsp. pepper |
1/8 tsp. salt |
Directions:
1. Preheat oven to 350
2. In mixing bowl, add breadcrumbs, 1/4 cup plus 2 tbls. melted butter, Parmesan cheese and
3. 3/4 tsp. cayenne pepper and stir well
4. Press into bottom and halfway up sides of greased 9 inch spring form pan
5. Bake 10 minutes and let cool completely
6. Reduce heat to 325
7. In mixing bowl, add cream cheese, whipping cream, salt, cayenne pepper and beat until smooth
8. Add eggs, one at a time, beating at low speed until just blended
9. Divide cream cheese mixture in half
10. Add Gouda cheese and bacon to one half, mixing well
11. Stir spinach and pimiento into other half
12. Saute mushrooms and scallions in 2 tbls. butter until tender and liquid evaporates
13. Stir in salt and pepper
14. Pour spinach mixture into crust
15. Top with mushroom mixture
16. Pour bacon-cream cheese mixture over mushrooms
17. Bake for 45-50 minutes or until set
18. Turn oven off and open door partially leaving cheesecake in oven 1 hour
19. Remove from pan
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