Savory Swiss Cheesecake Recipe

4 1
Savory Swiss Cheesecake Recipe
Savory Swiss Cheesecake Recipe photo by Taste of Home
Publisher Photo

Savory Swiss Cheesecake Recipe

Be the first to add a review
4 1
Publisher Photo
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>"
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + chilling

Ingredients

  • 1 cup finely crushed thin wheat crackers
  • 3 tablespoons butter or stick margarine, melted
  • 12 ounces reduced-fat cream cheese
  • 2 cartons (8 ounces each) 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

Directions

In a bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a mixing 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. Yield: 16 servings.
Originally published as Savory Swiss Cheesecake in Light & Tasty December/January 2002, p53

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 cup finely crushed thin wheat crackers
  • 3 tablespoons butter or stick margarine, melted
  • 12 ounces reduced-fat cream cheese
  • 2 cartons (8 ounces each) 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
  1. In a bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a mixing 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. Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Yield: 16 servings.
Originally published as Savory Swiss Cheesecake in Light & Tasty December/January 2002, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSavory Swiss Cheesecake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review