Here are three things you just know folks like - bacon, savoury cheesecake and minis! Featuring these three things, these creamy cheddar bites really know how to get a party started.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
18 pretzel crisps, finely crushed (about 2/3 cup)
3 Tbsp. butter, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/4 cup whipping cream
1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
2 green onions, chopped
4 slices bacon, cooked, crumbled
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How do I make it ?
Heat oven to 325ºF.
Combine pretzel crumbs and butter; spoon 1 tsp. into each of 24 paper-lined mini muffin cups.
Beat cream cheese and whipping cream in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in cheddar and onions. Spoon into prepared muffin cups, adding about 1 Tbsp. to each.
Bake 15 min. or until centres are almost set. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Refrigerate cheesecakes 1 hour.
Top with bacon just before serving.
Kraft Kitchen Tips!
Prepare using your favourite variety of Cracker Barrel Shredded Cheese.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 50 mg
Sodium 180 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 1 g
Protein 3 g
24 servings, 1 cheesecake (29 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.