Everything Bagel Savory Cheesecake
Makes 1 (16-inch) cake
Ingredients
- CRUST
- 1 cup finely crushed butter crackers
- ⅓ cup unsalted butter, melted
- FILLING
- 1 (8-ounce) package cream cheese, softened
- 4 ounces goat cheese, softened
- 1 tablespoon sugar
- 1 tablespoon everything bagel seasoning, plus more for topping
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1½ cups heavy whipping cream
- ⅓ cup chopped cooked bacon (about 4 slices)
- ¼ cup finely chopped green onion (green parts only)
- Garnish: smoked salmon, fresh dill leaves
Instructions
- Spray a 6-inch springform pan with cooking spray. Line pan with parchment paper.
- For crust: In a medium bowl, stir together crackers and melted butter until mixture holds when pressed together. Press mixture into bottom of prepared pan. Freeze until set, at least 1 hour.
- For filling: In a large bowl, beat cream cheese, goat cheese, sugar, bagel seasoning, pepper, and salt with a mixer at medium-low speed until smooth and creamy. Reduce mixer speed to low, and add cream in a slow, steady stream. Thoroughly scrape sides of bowl. Beat at medium speed until mixture becomes thick and stiff peaks form. Fold in bacon and green onion.
- Spread mixture into prepared pan. Firmly tap pan on a kitchen towel-lined counter to settle batter and release any air bubbles. Cover and refrigerate for at least 4 hours or up to overnight.
- Smooth top and sides of cheesecake as needed. Before serving, sprinkle bagel seasoning on top. Garnish with smoked salmon and dill, if desired. Refrigerate in an airtight container for up to 3 days.
