Ham And Swiss Appetizer Cheesecake
1 cup crushed round wheat crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1/4 cup whipping (heavy) cream
2 eggs
2 cups finely shredded Swiss cheese (8 ounces)
1 cup chopped fully cooked ham
1/2 cup chopped drained roasted red bell peppers (from 7.25-ounce jar)
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 package (13 ounces) assorted crackers
1.) Heat oven to 350°. Mix crushed crackers and butter until well blended. Press evenly in bottom of springform pan, 9x3 inches. Bake 8 to 10 minutes or until golden brown.
2.) Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream and eggs; beat until smooth. Stir in cheese, ham, bell peppers, onions and thyme. Spoon evenly over crust in pan.
3.) Bake 45 to 55 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
4.) Remove side of pan. Place cheesecake on serving platter. Cut into wedges. Serve with crackers.
| Yield: | 24 servings | |||
| Prep Time: | 0 hr 30 mins | |||
| Cook Time: | 4 hr 0 mins | |||
| Ready In: | 4 hr 0 mins | |||
| Category: | Appetizer | |||
| Main Ingredient: | Cheese & Dairy | |||
| Cooking Method: | Baking |
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| Recipe Tags: | ham | swiss cheese | cheese | cheesecake |
Chef's Note & Story
You can use fresh marjoram instead of the thyme if you like.
This cheesecake is perfect to tote to a gathering. Just leave it in the springform pan until you're ready to serve. Pack your garnishes separately, and decorate at the party.
Arrange the cheesecake on a pretty platter. Top with roasted red pepper cutouts of poinsettia leaves and the thyme sprigs.
