These savoury creamy bites have a smoky crisp bacon crunch.
- Portion size 24 servings
- Credits : Canadian Living Magazine: December 2005
Line 8-inch (2 L) square cake pan with parchment paper or foil, leaving overhang for handles; set aside.
In small bowl, mix cracker crumbs with butter; press evenly into prepared pan. Bake in 350°F (180°C) oven for 5 minutes. Let cool. Refrigerate for 30 minutes.
Filling: Meanwhile, in skillet, fry bacon over medium-high heat until crisp, about 5 minutes; drain on paper towel?lined plate. Reserving 2 slices; chop remaining bacon and place in bowl.
Finely chop 2 of the green onions; add to bowl along with cream cheese, walnuts and cream, mashing until combined. Spread evenly over base, smoothing top. Cover with plastic wrap; refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 2 days.)
Meanwhile, cut reserved bacon into 24 triangles; set aside. Thinly slice remaining green onion on diagonal; place in ice water, cover and refrigerate until curled, about 1 hour. Drain and pat dry.
Holding parchment paper, remove cheesecake from pan. Using sharp knife and wiping clean after each slice, cut into 24 squares. Top each with bacon triangle and green onion curl.
Nutritional facts <b>Per piece:</b> about
- Sodium 108 mg
- Protein 2 g
- Calories 113.0
- Total fat 10 g
- Cholesterol 25 mg
- Saturated fat 5 g
- Total carbohydrate 4 g
- Iron 3.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 8.0