I have had numerous requests for this recipe.
Ingredients:
Bacon
6 strips bacon
Super Pig rub
Crust
2@ 6.6 ounce bags of Xtra Cheddar Flavor Blasted Gold Fish
4 tablespoons Super Pig rub
4 to 6 tablespoons of bacon grease
Cheesecake
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1/8 cup all-purpose flour
Directions:
Preheat oven to 350 degrees F.
Bacon
Sprinkle Super Pig over the bacon and cook in oven until the bacon is crisp
and glazed. Transfer the bacon to a plate, set aside until ready to use. Reserve the bacon grease for use in the crust. You may need to make more bacon in a pan to obtain the proper amount of bacon grease for the crust. Chop up the bacon into small bits.
Crust
Pulse the Gold Fish, Super Pig rub and bacon drippings in a food processor until processed into a dough-like consistency. Firmly press about 1 teaspoon of the crust mixture into the bottom of a mini-muffin pan. You want a thin crust. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.
Cheesecake
Bring all ingredients to room temperature. In a large bowl, mix the cream cheese with sugar until smooth. Add the eggs one at a time until just incorporated. Mix in sour cream, vanilla and flour until smooth. Fill each mini-muffin cup with enough batter to fill the cup. Bake until set, about 12 to 15 minutes. Top each cheesecake with chopped up pieces of Super Pig bacon. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Store in the freezer.
Experiment with different flavored crusts. I also looked into using stone wheat crackers or Triscuits as options. Enjoy!
Art
