Baby Swiss Appetizer Cheesecake: A Savory Twist on a Classic Treat
For a truly unique appetizer that’s sure to impress, this Baby Swiss Appetizer Cheesecake is a showstopper. Unlike the sweet versions we know and love, this savory cheesecake combines creamy cheese, sun-dried tomatoes, and green onions, all atop a buttery Ritz cracker crust. It’s an elegant, rich appetizer perfect for any gathering, and it’s best served chilled for the flavors to fully develop. Pair it with your favorite crackers for a stunning and delicious party treat!
Recipe: Baby Swiss Appetizer Cheesecake
Ingredients:
- 1½ cups crushed Ritz crackers (about 36 crackers)
- 3 tablespoons butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- ¼ cup heavy whipping cream
- 1 tablespoon oil from sun-dried tomatoes
- 3 large eggs, room temperature, lightly beaten
- 6 ounces baby Swiss cheese, shredded
- ½ cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
- 4 green onions, chopped
- Additional crackers, for serving
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes (plus overnight chilling)
Calories: 280 kcal per serving
Servings: 12 servings
Step-by-Step Directions
- Prepare the Crust:
Preheat your oven to 375°F (190°C). In a small bowl, mix the crushed Ritz crackers and melted butter until combined. Press the mixture firmly onto the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet and bake for about 10 minutes, or until golden brown. Cool on a wire rack. Then, reduce the oven temperature to 325°F (165°C). - Make the Filling:
In a large mixing bowl, beat the cream cheese until it’s smooth and creamy. Gradually beat in the heavy cream and oil from the sun-dried tomatoes. Add the eggs, beating on low speed just until blended to avoid overmixing. Gently fold in the shredded Swiss cheese, sliced sun-dried tomatoes, and chopped green onions. - Bake the Cheesecake:
Pour the filling over the prepared crust in the springform pan. Return the pan to the baking sheet to catch any drips. Bake for 35–40 minutes, or until the center is almost set but still has a slight jiggle. - Cool and Chill:
Cool the cheesecake on a wire rack for about 10 minutes. Run a knife around the edges to loosen it from the sides, then let it cool for an additional hour. Cover and refrigerate the cheesecake overnight to allow the flavors to meld and develop fully. - Serve:
When ready to serve, remove the rim of the springform pan. Slice and serve with additional crackers for dipping.
Tips for the Perfect Savory Cheesecake
- Use Fresh Ingredients: For the best flavor, use high-quality sun-dried tomatoes and fresh green onions.
- Chill Overnight: Letting the cheesecake chill overnight enhances the flavors, so don’t skip this step.
- Serve with a Variety of Crackers: Offer a mix of crackers to complement the cheesecake’s flavors and textures.
This Baby Swiss Appetizer Cheesecake is a sophisticated addition to any appetizer spread. Rich, creamy, and bursting with savory flavors, it’s sure to be a memorable part of your gathering. Try it for your next event, and watch it disappear in no time!
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Baby Swiss Appetizer Cheesecake
- Total Time: 1 hour 10 minutes (plus overnight chilling)
- Yield: 12 1x
Description
This Baby Swiss Appetizer Cheesecake is a delightful twist on the classic dessert, transformed into a savory treat perfect for gatherings. Creamy layers of cream cheese and shredded baby Swiss blend seamlessly with sun-dried tomatoes and fresh green onions, creating a rich and tangy flavor that pairs beautifully with crackers.
Ingredients
1½ cups crushed Ritz crackers (about 36 crackers)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
¼ cup heavy whipping cream
1 tablespoon oil from sun-dried tomatoes
3 large eggs, room temperature, lightly beaten
6 ounces baby Swiss cheese, shredded
½ cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
4 green onions, chopped
Additional crackers, for serving
Instructions
Prepare Crust: Preheat oven to 375°F (190°C). In a small bowl, mix together the crushed Ritz crackers and melted butter. Press this mixture onto the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet and bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°F (165°C).
Make Filling: In a large bowl, beat the cream cheese until smooth. Gradually beat in the heavy cream and sun-dried tomato oil. Add the eggs, beating on low speed just until blended. Gently fold in the shredded Swiss cheese, sliced sun-dried tomatoes, and chopped green onions.
Bake Cheesecake: Pour the filling over the crust in the springform pan. Return the pan to the baking sheet and bake for 35–40 minutes, or until the center is almost set.
Cool and Chill: Cool the cheesecake on a wire rack for 10 minutes. Run a knife around the edges to loosen, then cool for an additional hour. Cover and refrigerate overnight for the best flavor.
Serve: Remove the springform pan rim and serve the cheesecake with additional crackers.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 280