White Cheddar, Apple And Bacon Cheesecake

Line bottom and sides of 9 inch springform pan or a cake pan with 3 inch tall sides with parchment paper or foil and coat with nonstick cooking spray.

In a medium skillet, over medium heat, melt the butter, then add the brown sugar and stir until dissolved. Add the apples and stir to coat them with sugar mixture. Add the lemon juice, cinnamon and nutmeg and continue to cook, stirring a few times for 4 to 5 minutes. The apples will retain their crispness but should have absorbed some of the sauce.

Pour the apples and sauce into the prepared pan and arrange in a decorative pattern if you wish. Sprinkle the bacon evenly over the apples. Set aside.

Preheat oven to 350 degrees F. In bowl of mixer, beat cream cheese until smooth. Add eggs, one at a time, beating until light and fluffy. Stir in the cheddar and hot sauce.

Gently pour the mixture over the apples and bacon in the prepared pan, smoothing the top with a rubber spatula. Bake until a skewer inserted into the middle of the cheesecake comes out clean, about 45 minutes. Leave the cheesecake in the oven with the door ajar for another 30 minutes. (to help prevent cracks from developing).

Remove cheesecake from oven and let cool on a rack for another 30 to 45 minutes. Place a large serving plate over the pan, invert and remove pan from cheesecake. Peel away the parchment or foil.

At this point, you can let the cheesecake cool completely, cover with plastic wrap and refrigerate for up to 2 days. Bring to room temperature before serving. Serve at room temperature with crackers or bread.