Mushroom and Bacon Cheesecake

Ingredients

• 1-3/4 cups soft bread crumbs
• 1 cup grated Parmesan cheese
• 6 tablespoons butter, melted
• FILLING:
• 1 cup finely chopped onion
• 1 cup finely chopped sweet red pepper
• 1 tablespoon olive oil
• 4 cups assorted chopped fresh mushrooms
• 3 packages (8 ounces each) cream cheese, softened
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup sour cream
• 4 large eggs, room temperature, lightly beaten
• 12 bacon strips, cooked and crumbled
• 1 cup crumbled feta cheese
• 1/2 cup minced fresh parsley
• Roasted sliced mushrooms, fresh parsley and additional cooked bacon strips, optional
• Assorted crackers

Directions

• 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
• 2. In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
• 3. Meanwhile, in a large skillet, saute onion and red pepper in oil for 2 minutes. Add mushrooms; cook and stir for 10 minutes or until liquid has evaporated. Set aside to cool.
• 4. In a large bowl, beat the cream cheese, salt and pepper until light and fluffy. Beat in sour cream. Add eggs; beat on low speed just until combined. Fold in the bacon, feta cheese, parsley and mushroom mixture. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• 5. Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• 6. Remove sides of pan. Top with mushrooms, parsley and additional bacon if desired. Serve with crackers.
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