Baby Swiss Appetizer Cheesecake Recipe photo by Taste of Home
Baby Swiss Appetizer Cheesecake
TOTAL TIME: Prep: 35 min. Bake: 35 min. + chilling
YIELD: 24 servings.
This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. —Marilyn Edelman, Sabetha, Kansas
Ingredients
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1-1/2 cups crushed Ritz crackers (about 36 crackers)
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3 tablespoons butter, melted
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3 packages (8 ounces each) cream cheese, softened
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1/4 cup heavy whipping cream
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1 tablespoon oil from sun-dried tomatoes
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3 large eggs, room temperature, lightly beaten
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6 ounces baby Swiss cheese, shredded
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1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
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4 green onions, chopped
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Crackers
Directions
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1.
Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
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2.
In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet.
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3.
Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
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4.
Remove rim from pan. Serve cheesecake with crackers.
Nutrition Facts
1 slice: 197 calories, 17g fat (9g saturated fat), 65mg cholesterol, 176mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 5g protein.
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