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Savory Swiss Cheesecake

Total Time

Prep: 15 min. Bake: 40 min. + chilling


16 servings

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
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  • 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


  1. 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.
  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.
  3. 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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