I clipped this recipe out of a magazine years ago. I’ve been waiting for the right time to make it…knowing that I would need a lot of people to help eat it. Finally I got the brilliant idea to make it in a smaller pan and serve it to my family. Brilliant.
So I halved the recipe and made it in about a 7-inch springform pan, and it worked perfectly.
Notes: The crust layer did need to bake as long as the recipe called for (for a larger pan) and to cook the filling, as well. I checked it at 30, 35, 40 and finally took it out after 45 minutes. I was surprised.
Then again, it’s thick. Also, I completely forgot the step about adding water to the larger pan. I did not refrigerate overnight—more like 8 hours—before removing the pan and serving.
Now while this is definitely tasty, I should clarify that it is *not* a main dish. I’m sad to admit this. I mean, a BLT is a main dish…heck, I’ve even had cheesecake as a main dish. But BLT cheesecake? Nope. No way. It’s too appetizer-y. You eat it with crackers, it’s cold and a little stiff to spread. Finally you’ve eaten like 15 crackers and you’re tired of the cheesecake part. The toppings are cute but they fall right off. A slim slice of this on a plate with a bunch of other kinds of food would be good. My kids immediately said it was like a cheese ball, and they were right. Very similar. (Please note: cheese balls are faster to make.)