Mini Bacon Cheddar Cheesecakes
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Ingredients
- Crackers
- 1/2 cup crushed Crunchmaster® Original Multi-Seed Crackers
- Dairy
- 2 tbsp. grated parmesan cheese
- 2 tbsp. butter, melted
- 1 pkg. (8 oz) plain brick-style cream cheese, softened
- 3 tbsp. sour cream
- 1/3 cup shredded cheddar cheese
- Produce
- 1 tbsp. finely chopped fresh chives, divided
- Meat
- 2 strips bacon, cooked crispy and finely chopped
- Baking & Spices
- 1/4 tsp. each salt, pepper and granulated sugar
- Refrigerated
- 1 egg
Directions
Preheat oven to 350°F. Line 24-cup mini-muffin pan with paper liners. Stir crackers with Parmesan cheese until combined; toss with melted butter. Divide evenly into bottom of cups, pressing down, to form crusts. Bake for 10 to 12 minutes or until lightly golden and set. Let cool completely.
Using electric mixer, beat cream cheese, salt, pepper and sugar until smooth and fluffy. Beat in egg until blended; beat in sour cream. Fold in Cheddar cheese, bacon, and 2 tsp chives. Spoon over crust.
Reduce oven temperature to 325°F; bake for about 15 minutes or until just set. Let cool to room temperature in pan on rack; cover and refrigerate for at least 1 hour or until thoroughly chilled. Sprinkle with remaining chives for serving.
Tips:
Garnish with additional bacon, pepper jelly, caramelized onions or chives if desired.
Use an aged or sharp Cheddar for full flavor.