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Sausage Cheesecake Appetizer

 Sausage Cheesecake Appetizer
This Italian-inspired spread looks delicious and tastes even better. The wedges are a tidy way to serve it. —Kendra Doss, Kansas City, Missouri
24 ServingsPrep: 45 min. + cooling Bake: 35 min. + chilling


  • 1/2 cup seasoned bread crumbs
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 jar (7 ounces) oil-packed sun-dried tomatoes
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 3 garlic cloves, minced
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 3 eggs, lightly beaten
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 8 green onions, sliced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • Assorted crackers


  • In a small bowl, combine the bread crumbs, cheese and butter. Press
  • onto the bottom of a greased 9-in. springform pan. Place pan on a
  • baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop
  • enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save
  • remaining tomatoes for another use.) In a large skillet, cook
  • sausage over medium heat until no longer pink; drain. Add garlic,

2 of 2

Sausage Cheesecake Appetizer (continued)

Directions (continued)

  • cook 1 minute longer.
  • In a large bowl, beat the cream cheese, cream and reserved sun-dried
  • tomato oil until smooth. Add eggs; beat on low speed just until
  • combined. Stir in the mozzarella cheese, onions, basil, sausage
  • mixture and sun-dried tomatoes. Pour over crust. Return to baking
  • sheet. Bake for 35-40 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around edge
  • of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove
  • sides of pan. Serve at room temperature with crackers. Yield: 24
  • servings.
Nutritional Facts: 1 slice (calculated without crackers) equals 200 calories, 17 g fat (9 g saturated fat), 72 mg cholesterol, 300 mg sodium, 4 g carbohydrate, trace fiber, 8 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.