Ingredients
Scale
- 1 1/2 cups crushed Ritz crackers
- 3 tablespoons butter, melted
- 3 packages cream cheese (8 ounces each, 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
Instructions
- Preheat the oven to 375°F.
- Mix crushed Ritz crackers with melted butter; press into the bottom of a greased 9-inch springform pan and bake for about 10 minutes until golden brown. Set aside to cool.
- Lower oven temperature to 325°F. In a bowl, beat cream cheese until smooth, then mix in heavy whipping cream and oil from sun-dried tomatoes.
- Add lightly beaten eggs; combine well.
- Fold in baby Swiss cheese, sun-dried tomatoes, and green onions. Pour mixture over cooled crust.
- Bake for 35 to 40 minutes, until the center looks almost set.
- Let cool on a wire rack for 10 minutes, then carefully loosen the sides of the pan and cool for another hour. Refrigerate overnight.
- Serve with additional crackers on the side.
Notes
Best served chilled. Garnish with extra green onions or serve with a light salad.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 85mg
Keywords: savory cheesecake, appetizer, baby Swiss cheese, sun-dried tomatoes, party food