Smoky Bacon Cheesecake with Gouda and Gruyere
The Perfect Pigskin Party in Mini Jars
Crust Ingredients
  • 1-1/2cups cracker crumbsfine (butter, wheat, cornbread, etc.)
  • 5tablespoons Buttermelted
  • 2tablespoons yellowcornmeal
Filling Ingredients
  • 3packages Cream Cheese8 ounces each, softened to room temperature
  • 1/2cups sour creamroom temperature
  • 1/4cup liquid smoke
  • 2teaspoons Worcestershire sauce
  • 2 eggsroom temperature
  • 1-1/2pounds Baconcooked, diced (reserve 1/2 cup)
  • 1cup gruyereshredded
  • 1cup goudashredded
  1. Heat oven to 350° F.
  2. Lightly grease 14, 4-ounce canning jars and place on a cookie sheet. Mix together cracker crumbs, melted butter and cornmeal. Evenly distribute crumb mix into jars. Bake 7 minutes. Remove from oven.
  3. Reduce oven to 300°.
  4. In a large mixing bowl, beat cream cheese until smooth with no lumps. Whip in sour cream. Pour in liquid smoke and Worcestershire sauce. Beat until combined.
  5. Add eggs one at a time, beating gently and scraping sides of bowl.
  6. Gently stir in diced bacon, Gruyere and Gouda.
  7. Evenly distribute cheesecake batter into jars, leaving approximately 1/2 inch at the top. Bake 30 minutes or until tops are just set and the centers just barely jiggle. Cool to room temperature. Refrigerate up to 8 hours before serving. Sprinkle tops with reserved bacon pieces. Serve at room temperature with crackers and chips.
  8. Keep jars refrigerated up to one week.