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TEST KITCHEN APPROVED

Baby Swiss Appetizer Cheesecake

Name: Baby Swiss Appetizer Cheesecake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 24 servings
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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 35 min. Bake: 35 min. + chilling

By Taste Of Home Editorial Team

Recipe by Marilyn Edelman, Sabetha, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 21, 2022

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

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.

TEST KITCHEN APPROVED

Baby Swiss Appetizer Cheesecake

Contest Winner

1 Reviews Add your review

Yield:24 servings

Prep:35 min

Cook:35 min

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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

Text Ingredients

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Directions

1
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
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
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
Remove rim from pan. Serve cheesecake with crackers.