Baby Swiss Appetizer Cheesecake

Baby Swiss Appetizer Cheesecake
70 min.
24
186kcal

Suggestions


Indulge in a delightful twist on traditional cheesecake with our Baby Swiss Appetizer Cheesecake! This savory treat is perfect for gatherings, parties, or simply as a unique addition to your appetizer spread. With a creamy filling that combines the rich flavors of cream cheese and baby Swiss cheese, this cheesecake is sure to impress your guests and tantalize their taste buds.

The buttery, crunchy crust made from crushed Ritz crackers adds a satisfying texture that perfectly complements the smooth filling. Enhanced with the vibrant flavors of sun-dried tomatoes and fresh green onions, each bite offers a burst of savory goodness that will leave everyone wanting more. Plus, it’s easy to prepare, taking just 70 minutes from start to finish, making it a fantastic option for both novice and experienced cooks alike.

Whether you’re hosting a festive gathering or looking for a standout dish to bring to a potluck, this Baby Swiss Appetizer Cheesecake is a crowd-pleaser that stands out from the usual sweet desserts. Serve it chilled with your favorite crackers for a sophisticated appetizer that’s both elegant and delicious. Get ready to wow your friends and family with this unique culinary creation!

Ingredients

  • 1.5 cups round buttery crackers crushed ( 36 crackers)
  • tablespoons butter melted
  • 24 ounces cream cheese softened
  • 0.3 cup cup heavy whipping cream 
  • tablespoon sun-dried olives 
  • large eggs lightly beaten room temperature
  • ounces swiss cheese shredded
  • 0.5 cup sun-dried olives dry thinly sliced
  •  spring onion chopped
  • serving round buttery crackers 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • knife
  • wire rack
  • springform pan

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.
  2. Place pan on a baking sheet.
  3. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
  4. In a large bowl, beat cream cheese until smooth. Beat in cream and oil.
  5. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions.
  6. Pour over crust. Return pan to baking sheet.
  7. 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.
  8. Remove rim from pan.
  9. Serve cheesecake with crackers.

Nutrition Facts

Calories186kcal
Protein11.08%
Fat75.96%
Carbs12.96%

Properties

Glycemic Index
8.17
Glycemic Load
0.81
Inflammation Score
-4
Nutrition Score
4.773478243662%

Flavonoids

Kaempferol
0.03mg
Quercetin
0.21mg

Nutrients percent of daily need

Calories:185.81kcal
9.29%
Fat:15.96g
24.56%
Saturated Fat:8.93g
55.84%
Carbohydrates:6.13g
2.04%
Net Carbohydrates:5.67g
2.06%
Sugar:2.51g
2.79%
Cholesterol:65.04mg
21.68%
Sodium:164.88mg
7.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.24g
10.48%
Vitamin A:595.28IU
11.91%
Calcium:107.12mg
10.71%
Phosphorus:106.95mg
10.69%
Selenium:6.93µg
9.91%
Vitamin B2:0.15mg
8.59%
Vitamin K:8.34µg
7.94%
Vitamin B12:0.34µg
5.65%
Potassium:150.38mg
4.3%
Zinc:0.62mg
4.16%
Manganese:0.08mg
3.92%
Vitamin E:0.58mg
3.87%
Vitamin B5:0.37mg
3.66%
Iron:0.61mg
3.37%
Folate:12.44µg
3.11%
Magnesium:11.94mg
2.98%
Vitamin B1:0.04mg
2.95%
Copper:0.06mg
2.79%
Vitamin B3:0.49mg
2.45%
Vitamin B6:0.04mg
2.23%
Fiber:0.46g
1.84%
Vitamin C:1.37mg
1.66%
Vitamin D:0.16µg
1.1%
45 min.
2
641kcal
18 min.
6
363kcal
30 min.
12
222kcal
45 min.
6
384kcal
250 min.
6
618kcal
60 min.
4
744kcal