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Savory Swiss Cheesecake

 Savory Swiss Cheesecake
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>"
16 ServingsPrep: 15 min. Bake: 40 min. + chilling


  • 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


  • 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.
  • 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.
  • Refrigerate overnight. Remove sides of pan. Cut into wedges; serve
  • with crackers. Refrigerate leftovers. Yield: 16 servings.

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Savory Swiss Cheesecake (continued)

Nutritional Facts: One serving (calculated without crackers) equals 169 calories, 11 g fat (7 g saturated fat), 57 mg cholesterol, 170 mg sodium, 7 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchanges: 1-1/2 fat, 1 lean meat, 1/2 starch.