Menu

Baby Swiss Appetizer Cheesecake

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

By Taste Of Home Editorial Team

Recipe by Marilyn Edelman, Sabetha, Kansas

Tested by Taste Recipes Test Kitchen

Taste Recipes'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 review
    Prep Time 35 min
    Cook Time 35 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
    Text Ingredients

    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.

    Nutrition Facts

    1 slice: 197 calories, 17g fat (9g saturated fat), 65mg cholesterol, 176mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 5g protein.

    Loading Popular in the Community
    Loading Reviews