CONTEST SIDE DISH: Apple, Blue Cheese & Bacon Cheesecake

OVERNIGHT APPLE, BLUE CHEESE AND BACON CHEESECAKE
An original recipe by BumbleBeeBoogie

1/2 cup freshly grated Parmesan cheese
1/2 pound sliced bacon (peppered bacon, preferred)
1 large onion, peeled and chopped
2 large Granny Smith apples, peeled, cored, and cut into a medium dice
2 garlic cloves, peeled and minced
salt & freshly ground black pepper, to taste
1/2 teaspoon freshly grated nutmeg
32 ounces cream cheese, at room temperature (reduced fat cream cheese okay)
3 tablespoons wine vinegar
1/4 cup Calvados (apple brandy), or whiskey
12 ounces blue cheese, crumbled
5 large eggs, slightly beaten

Preheat the oven at 200 degrees F.

Spray the inside of a 9-inch spring-form pan with oil and coat with 3 tablespoons of finely grated Parmesan cheese. Set aside.

In a skillet, cook the bacon until crisp. Drain on paper towels, crumble and reserve. Discard all but 2 tablespoons of the bacon fat.

Add the chopped onion to the fat in the pan and cook over medium heat until soft, about 2 minutes.

Add the garlic, grated apple, salt and pepper and nutmeg; continue cooking 2 to 3 more minutes.

Remove from the heat; set aside.

In a large bowl, beat the cream cheese until soft. Mix in the vinegar, Calvados, blue cheese, remaining Parmesan cheese, and the eggs. Add the bacon and apple mixture reserves. Mix well.

Pour the batter into the prepared pan and place in the oven.

Clean up and go to bed. Eight or nine hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless.

Remove the cheesecake to a rack and cool in the pan for 1 hour.

Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. Invert a serving plate over the cheesecake and invert it on to a serving plate. Remove the top plate and the paper.

Cover and refrigerate. When ready to serve, cut with a long sharp knife dipped in warm water to prevent sticking.

Serve as is, or garnish with fresh apple slices that have been dipped in lemon juice or Calvados to prevent darkening.