Savory Swiss Cheesecake
Recipe from Better Homes and Gardens

Appetizer cheesecakes are great for gatherings. You can make them ahead, they are easy to serve, and they travel well if you wish to take one to a party. Process cheese ensures a creamy smooth filling that will spread easily on crackers.


Savory Swiss Cheesecake


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Prep Time: 20 mins
Total Time: 2 hrs 40 mins
Servings: Makes 16 appetizer servings.
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Ingredients
 
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  • 1-1/2  cups  finely crushed low-salt thin wheat crackersOn Sale
  • 1/2  cup  margarine, meltedOn Sale
  • 1-1/2  8-ounce packages  light cream cheese (Neufchatel)On Sale
  • 2  8-ounce cartons  plain yogurtOn Sale
  • 1/2  teaspoon  ground black pepperOn Sale
  • 1/4  teaspoon  dried basil, crushedOn Sale
  • 1/8  teaspoon  dried rosemary, crushedOn Sale
  • 1    eggOn Sale
  • 1    egg yolkOn Sale
  • 8  ounces  process Swiss cheese, shredded (2 cups)On Sale
  •     Wheat or rye crackers, rye party bread rounds, or toasted French bread slicesOn Sale
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Directions
1.
For crust, combine crushed crackers and melted margarine. Press onto bottom and about 1-1/2 inches up the sides of an 8-inch springform pan. Set aside.
2.
Beat cream cheese with an electric mixer until softened. Add yogurt, pepper, basil, and rosemary. Beat until well blended. Add egg and egg yolk. Beat on low speed just until mixed. Stir in process Swiss cheese. Pour into crust-lined pan. Place pan on a baking sheet.
3.
Bake in a 375 degree F. oven for 45 to 50 minutes or until nearly set in center. Cool 5 minutes on rack. With narrow spatula, loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool completely. When cooled, return sides of pan. Cover loosely; chill in the refrigerator for at least 4 hours or up to 24 hours. To serve, cut into small wedges; spread on crackers, bread rounds, or French bread slices. Makes 16 appetizer servings.
Nutrition information
Calories 193, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 58 mg, Sodium 203 mg, Carbohydrate 7 g, Protein 9 g. Daily Values: Vitamin A 18%, Vitamin C 0%, Calcium 17%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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