My love for cheese knows no bounds.

I feel like LOTS of people love cheese, like, love it so much they would marry it if they could. I’m no exception. I can’t think of a cheese I don’t adore. From the strong flavors of gorgonzola to the mildness of mozzarella and everything in between. Go ahead, try me, what cheese do you think I might not like?

When it comes to cheddar I like it STRONG! Non of this mild pansy crap. I want it sharp, as sharp as you can find it. So sharp it makes me have a sour face when I take a bite. So of course this cheesecake uses extra sharp cheddar. I don’t know about you, but I think cheddar, bacon and chives are a pretty freaking fantastic combo. In an omelet, on a sandwich, on a salad. You name it, they just go together very well. And in a savory cheesecake is no exception. The flavors blend together perfectly for an outstanding appetizer to feed and please any crowd. I suggest serving all of the savory cheesecakes on crackers or fruit or veggies. But to be honest you might be able to catch me eating slices by the fork full. Screw the crackers, just give me the cheese!

1/2 cup grated Parmesan cheese
1 cup seasoned bread crumbs
6 tbsp melted unsalted butter

24 ounces cream cheese, at room temperature
1 cup shredded cheddar cheese, at room temperature
2 tbsp flour
3 eggs, at room temperature
1/4 cup sour cream, at room temperature
1/4 cup chopped chives
1 cup cooked and crumbled bacon
Pinch of kosher salt
Pinch of fresh cracked pepper

1 cup shredded cheddar
1/2 cup cooked and crumbled bacon
2 tbsp chopped chives (or green onions)

Water crackers, pita chips and apples slices for serving
*Why apple slices? Because apples and cheese are another FANTASTIC combo!

Preheat oven to 350 degrees.

Line the bottom of a 9 inch springform pan with tin foil (this makes it really easy to transfer to a serving platter).

In a small bowl combine the parmesan cheese, bread crumbs and melted butter together. Mix thoroughly and pour into a 9 inch springform pan. Firmly press the mixture into the bottom of the pan. Bake for 10 minutes. Cool while making the filling.

Increase oven to 400°F.

In large bowl, beat the cream cheese until smooth (about 2 minutes). Add the eggs, one at a time, beating well after each addition. Scrape the mixture off of the sides of the bowl. Add the cheddar, sour cream, chives, bacon, flour, salt and pepper. Beat until combined. Pour into the pan.
*Adding flour or cornstarch to cheesecakes helps prevent them from cracking while baking.

Bake 15 minutes then lower the oven temperature to 325 and bake for 1 hour (until the cheesecake is slightly golden brown and it doesn’t jiggle when you shake it).
*Do not open the oven door when you lower the temp. You don’t want the heat to escape.

Remove the cheesecake from the oven and cool in the pan completely. Run a knife around the edge of the pan to loosen the cheesecake before removing it. Refrigerate at least 4 hours before servings.
*Refrigerating cheesecake, savory or sweet, prior to serving allows the cheesecake to get firm and the flavors to really blend together. You can make them up to 3 days ahead of time and just keep them refrigerated until ready to serve.

Transfer the cheesecake to a serving platter and sprinkle with the toppings.

To serve, cut the cheesecake into wedges, and serve with crackers and apple slices.