Baby Swiss Appetizer Cheesecake


  • 1-1/2 cups crushed Ritz crackers (about 36 crackers)
  • 3 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 1 tablespoon oil from sun-dried tomatoes
  • 3 large eggs, room temperature, lightly beaten
  • 6 ounces baby Swiss cheese, shredded
  • 1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
  • 4 green onions, chopped
  • Crackers


  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°.
  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.
  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.
  4. Remove rim from pan. Serve cheesecake with crackers.

Test Kitchen tips

  1. This has a mild Swiss cheese flavor, so if you want a more intense cheesy flavor, substitute aged Swiss or Gruyere cheese.
  2. Looking to make this a few weeks ahead of time? After baking the cheesecake, let it cool, wrap thoroughly with plastic wrap and freeze. Thaw overnight in the refrigerator.

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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