Savory Swiss Cheesecake Recipe
Savory Swiss Cheesecake Recipe photo by Taste of Home
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Savory Swiss Cheesecake Recipe

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Big on Swiss cheese flavor, this creamy appetizer is irresistible at a festive buffet table! "I serve this savory cheesecake before a holiday meal several years ago, and it was the hit of the evening," confirms Marjorie Turner of Poquoson, Virginia. "Almost everyone asked for the recipe>"
TOTAL TIME: Prep: 15 min. Bake: 40 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + chilling
MAKES: 16 servings


  • 1 cup finely crushed thin wheat crackers
  • 3 tablespoons butter, melted
  • 12 ounces reduced-fat cream cheese
  • 2 cups (16 ounces) reduced-fat plain yogurt
  • 1 egg
  • 1 egg yolk
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried rosemary, crushed
  • 2 cups (8 ounces) shredded reduced-fat Swiss cheese
  • Assorted crackers

Nutritional Facts

1 piece: 169 calories, 11g fat (7g saturated fat), 57mg cholesterol, 170mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.


  1. In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese.
  2. Pour into prepared crust. Place pan on a baking sheet. Bake at 350° for 40-50 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.
  3. Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers. Yield: 16 servings.
Originally published as Savory Swiss Cheesecake in Light & Tasty December/January 2002, p53

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