Baby
Swiss Appetizer Cheesecake Recipe
This
beautiful cheesecake appetizer can be refrigerated up to 24 hours before
serving, so it's the perfect make-ahead recipe for holidays, game days or
special occasions.
Ingredients
:
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
How
To Make Baby Swiss Appetizer Cheesecake :
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°.
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.
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.
Remove
rim from pan. Serve cheesecake with crackers.
Test
Kitchen tips :
This
has a mild Swiss cheese flavor, so if you want a more intense cheesy flavor,
substitute aged Swiss or Gruyere cheese.
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.