Lemon-Pepper Cheese Wheel
Recipe from
Pepperidge Farm
The best things about this savory cheesecake appetizer are that it's completely make ahead and it's absolutely delicious.
Servings:
16
Prep Time:
20 mins
Total Time:
5 hrs 40 mins
Ingredients
-
1 pkg.(10 1/4 ounces) Pepperidge Farm® Harvest Wheat Distinctive Crackerssee savings
-
3 pkg.(8 ounces each) cream cheese, softenedsee savings
-
4eggssee savings
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1/2 cupmilksee savings
-
1 cupshredded Swiss cheese (about 4 ounces)see savings
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1/4 cupgrated Parmesan cheesesee savings
-
2green onions, chopped (about 1/4 cup)see savings
-
1 tsp.grated lemon zestsee savings
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1/2 tsp.freshly ground black peppersee savings
Directions
1.
Heat the oven to 350 degrees F. Place 20 crackers into a gallon size resealable plastic bag. Close the bag and crush the crackers with a rolling pin. Spread the cracker crumbs in the bottom of a 9-inch springform pan.
2.
Place the cream cheese, eggs and milk into a food processor. Cover and process until the mixture is smooth. Add the Swiss cheese, Parmesan cheese, onions, lemon zest and black pepper. Cover and process just until combined. Pour the mixture into the pan.
3.
Bake for 1 hour or until set. Let the cheese wheel cool in the pan on a wire rack for 20 minutes. Cover and refrigerate for 4 hours or overnight. Serve with the remaining crackers.
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