Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons butter, softened

  2. 3 tablespoons dry bread crumbs

  3. 2 tablespoons grated Wisconsin Parmesan cheese

  4. 8 ounces bacon slices

  5. 1/2 cup finely chopped onion

  6. 3 (8-ounce) packages cream cheese, softened

  7. 1 (3-ounce) package cream cheese, softened

  8. 2 cups (8 ounces) crumbled Wisconsin Blue cheese

  9. 4 large eggs

  10. 1/3 cup whipping cream

  11. 1/4 teaspoon hot pepper sauce

  12. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Spread butter on bottom and sides of 9 inch springform pan. Sprinkle combined crumbs and cheese in pan, turning to coat sides.

  2. Cook bacon until crisp. Drain bacon, reserving 2 tablespoons fat. Crumble bacon.

  3. Sauté onion in reserved fat; set aside.

  4. Combine cream cheese and blue cheese, mixing at medium speed on electric mixer until fluffy.

  5. Add eggs, one at a time, mixing well after each addition.

  6. Blend in whipping cream, pepper sauce and salt.

  7. Stir in bacon and onions; pour over crust.

  8. Place pan in large baking pan. Place pan on oven rack; carefully pour boiling water into baking pan to 1 1/2-inch depth.

  9. Bake at 325°F (160°C) for 1 1/2 hours.

  10. Loosen cake from rim of pan, cool before removing rim of pan.

  11. Serve at room temperature, cut into wedges or as a spread for crackers.


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