Savory Swiss Cheesecake

Name: Savory Swiss Cheesecake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 servings.
Ingredients: 1 cup finely crushed thin wheat crackers; 3 tablespoons butter, melted; 12 ounces reduced-fat cream cheese; 2 cups reduced-fat plain yogurt; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1/4 teaspoon dried basil; 1/8 teaspoon dried rosemary, crushed; 2 cups shredded reduced-fat Swiss cheese; Assorted crackers

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. —Marjorie Turner, Poquoson, Virginia

Ingredients

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

Directions

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.

Nutrition 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.

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Originally published as Savory Swiss Cheesecake in Light & Tasty December/January 2002