BABY SWISS APPETIZER CHEESECAKE RECIPE: HOW TO MAKE IT
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. —Marilyn Edelman, Sabetha, Kansas
Provided by Taste of Home
Categories Appetizers
Total Time 01 hours 10 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Yield 24 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 197 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 176mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
BABY SWISS APPETIZER CHEESECAKE RECIPE: HOW TO MAKE IT
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. —Marilyn Edelman, Sabetha, Kansas
Provided by Taste of Home
Categories Appetizers
Total Time 01 hours 10 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Yield 24 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 197 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 176mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 5g protein.
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