BABY SWISS APPETIZER CHEESECAKE
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
Time 1h10m
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, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 176mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
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king Pranto
[email protected]I'm not sure what went wrong, but my cheesecake turned out really dense and dry. I think I might have overmixed the batter.
rowen bilbrey
[email protected]This is the best cheesecake recipe I've ever tried. The Swiss cheese adds a unique flavor that I love.
Parash Rawal
[email protected]I've made this cheesecake several times and it's always a hit. It's the perfect dessert for any occasion.
Shohan Sarker
[email protected]This cheesecake was a breeze to make and it turned out so creamy and delicious. I will definitely be making it again.
Plush god999
[email protected]This cheesecake is a bit too rich for my taste. I think I'll try making it with a low-fat cream cheese next time.
Ansa Mehar
[email protected]I love the tangy flavor of the Swiss cheese in this cheesecake. It's a great way to change up the classic cheesecake recipe.
Jena Gant
[email protected]This is my new favorite cheesecake recipe! It's so easy to make and it always turns out perfect.
Jack Moatshe
[email protected]I made this cheesecake for a potluck and it was a huge success! Everyone raved about how delicious it was.
Kimm Kardashian
[email protected]This cheesecake was a bit of a disappointment. The crust was too crumbly and the filling was too dense. I think I overbaked it.
Omotayo Jasper
[email protected]I followed the recipe exactly and the cheesecake turned out great! It was a little bit too tangy for my taste, but I think that's just because I used a sharp Swiss cheese.
Roy Yohn
[email protected]This cheesecake was easy to make and turned out perfectly. The crust was crispy and the filling was creamy and smooth. I loved the addition of the Swiss cheese, it gave the cheesecake a unique flavor.
Syed Nawab
[email protected]I'm not a big fan of Swiss cheese, but I thought I'd give this recipe a try anyway. I was pleasantly surprised! The cheesecake was light and fluffy, and the Swiss cheese flavor was subtle.
Matti ullah
[email protected]This was a hit at my last party! Everyone loved the creamy texture and the tangy flavor of the Swiss cheese. I will definitely be making this again.