Name: Baby Swiss Appetizer Cheesecake
Prep time: 35 min
Cook time: 35 min
Yield: 2
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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Baby Swiss Appetizer Cheesecake

1. 1-1/2 cups crushed Ritz crackers (about 36 crackers) -

2. 3 tablespoons butter, melted -

3. 3 packages (8 ounces each) cream cheese, softened -

4. 1/4 cup heavy whipping cream -

5. 1 tablespoon oil from sun-dried tomatoes -

6. 3 large eggs, room temperature, lightly beaten -

7. 6 ounces baby Swiss cheese, shredded -

8. 1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced -

9. 4 green onions, chopped -

10. Crackers -

How to cook deliciously - Baby Swiss Appetizer Cheesecake

1. Stage

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. Stage

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. Stage

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. Stage

Remove rim from pan. Serve cheesecake with crackers.