Savory Bacon Cheesecake

Name: Savory Bacon Cheesecake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2 strips thick cut bacon; 8 oz cream cheese (regular or lactose free); 1 large egg; 3 Tablespoons heavy cream (regular or lactose free); 2 oz Gruyere or Swiss cheese, shredded

By Geri 2022-09-25 recipe 1 Comment

While I love cheesecake, I have cut way back on sugar. So I went looking for a cheesecake that was savory instead of sweet. I make a small bacon cheesecake because it is very rich and a small piece satisfies.

I cook this in my Instant Pot, but you can also use a slow cooker (instructions are in the recipe notes).

I am lactose intolerant, so have found lactose free dairy products to use in this recipe. You can get lactase drops to add to liquid dairy products to break down the lactose into easier-to-digest glucose and galactose. The brand Lacteeze is readily available. Aged cheese is already lactose free. There are companies now making lactose free cream cheese.

Savory Bacon Cheesecake

Persons

Serving Size

1 slice

Prep Time

15 minutes

Cook Time

1 hour, 15 minutes

Total Time

1 hour, 30 minutes

Ingredients

2 strips thick cut bacon
8 oz cream cheese (regular or lactose free)
1 large egg
3 Tablespoons heavy cream (regular or lactose free)
2 oz Gruyere or Swiss cheese, shredded

Instructions

Cut the bacon into small pieces and cook until crisp. Drain on paper towel and set aside.
Put the cream cheese, egg, and cream into a bowl. Beat until smooth and well blended. Mix in the bacon pieces and shredded cheese.
Line a 6 inch diameter round pan with parchment paper. Pour the cheesecake batter into the pan. You may need to spread the bacon and cheese chunks around a bit – they tend to clump together.
Prepare your instant pot by putting about 1 1/2 cups water in the bottom, then putting a trivet in the pot. Put your cheesecake pan on top of the trivet and cover it (so water does not drip into your cheesecake). If you do not have a cover for the pan, just cover with foil.
Lock the Instant Pot lid. Be sure the valve is set to pressure.
Select the manual or pressure cook button. Set for 30 minutes.
When the cooking time is finished, turn off the keep warm button and let sit for 15 minutes. Release the pressure, remove the cheesecake, and set on the counter for another 15 minutes.
Put in the fridge for at least 4 hours before serving.

Notes

This is a very rich cheesecake! The bacon and Swiss cheese will settle to the bottom during cooking making a nice, firm bottom.
This can also be cooked in a slow cooker. Do everything the same as the instant pot up to locking the instant pot lid. At that point, put the lid on the slow cooker and set the temperature to High.
Cook for 2 hours, then turn off the slow cooker and let sit for 1 hour. Remove the cheesecake and put in the fridge for at least 4 hours before serving.