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The Hood Magazine

Pigskin Party in Mini Jars: Smoky Bacon Cheesecake with Gouda and Gruyere

Jan 25, 2017 11:30AM ● By Hood Magazine
Crust ingredients

  •  1-1/2 cups fine cracker crumbs (butter, wheat, cornbread, etc.)
  •  5 tablespoons butter, melted
  •  2 tablespoons yellow cornmeal

Filling ingredients

  •  3 packages cream cheese, 8 ounces each, softened to room temperature
  •  1/2 cup sour cream, room temperature
  •  1/4 cup liquid smoke
  •  2 teaspoons Worcestershire sauce
  •  2 eggs, room temperature
  •  1-1/2 pounds cooked bacon, diced (reserve 1/2 cup)
  •  1 cup shredded Gruyere
  •  1 cup shredded Gouda

Heat oven to 350 degrees. 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. Reduce oven to 300 degrees.
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. Add eggs one at a time, beating gently and scraping sides of bowl.
Gently stir in diced bacon, Gruyere and Gouda.
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.
Keep jars refrigerated up to one week.

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