Maple Sausage Cheesecake Recipe

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Maple Sausage Cheesecake Recipe

Read Reviews
1 1 1
Publisher Photo
Don't be fooled by the name of this truly tempting appetizer. The savory-sweet starter has the consistency of a cheese ball, making it well received at any kind of get-together. —Paula Marchesi, Lenhartsville, Pennsylvania
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 55 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 55 min. + chilling

Ingredients

  • 1 pound bulk maple pork sausage
  • 4 cups cubed Italian bread, toasted
  • 1/2 cup pine nuts, toasted
  • 1/2 cup butter, melted
  • 3 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 4 eggs, lightly beaten
  • 1/2 cup grated Asiago cheese
  • 2 green onions, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Assorted crackers

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a large heavy skillet over medium heat, cook sausage until no longer pink; drain and set aside.
In a food processor, combine bread cubes and pine nuts; cover and process until crumbly. Transfer to a small bowl; add butter. Press onto the bottom and 1-in. up the sides of prepared pan; set aside.
In a large bowl, beat the cream cheese, sour cream and cream until smooth. Add eggs; beat on low speed just until combined. Stir in the Asiago cheese, onions, pepper flakes, pepper and salt. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 55-65 minutes or until center is almost set. Remove springform pan from water bath. 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 with crackers. Yield: 24 servings.
Originally published as Maple Sausage Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p94

Nutritional Facts

1 slice: 269 calories, 24g fat (13g saturated fat), 100mg cholesterol, 275mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 7g protein.

  • 1 pound bulk maple pork sausage
  • 4 cups cubed Italian bread, toasted
  • 1/2 cup pine nuts, toasted
  • 1/2 cup butter, melted
  • 3 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup heavy whipping cream
  • 4 eggs, lightly beaten
  • 1/2 cup grated Asiago cheese
  • 2 green onions, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Assorted crackers
  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a large heavy skillet over medium heat, cook sausage until no longer pink; drain and set aside.
  3. In a food processor, combine bread cubes and pine nuts; cover and process until crumbly. Transfer to a small bowl; add butter. Press onto the bottom and 1-in. up the sides of prepared pan; set aside.
  4. In a large bowl, beat the cream cheese, sour cream and cream until smooth. Add eggs; beat on low speed just until combined. Stir in the Asiago cheese, onions, pepper flakes, pepper and salt. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  5. Bake at 350° for 55-65 minutes or until center is almost set. Remove springform pan from water bath. 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 with crackers. Yield: 24 servings.
Originally published as Maple Sausage Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p94

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Dingelhoff User ID: 800376 122505
Reviewed Nov. 10, 2014

"When do you add the sausage?"

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