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Havarti and Sun-Dried Tomato Cheesecake
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Prep Time:
20 minutes
Total Time:
3 hours 45 minutes
Cream cheese transforms with savory ingredients on a buttery cracker crust for an elegant party dip.
Ingredients:
  • 1 1/4 cups crushed buttery crackers (about 28 crackers)
  • 3 tablespoons butter or margarine, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1/4 cup whipping cream
  • 3 eggs
  • 1 tablespoon liquid from sun-dried tomatoes
  • 1 1/2 cups shredded Havarti cheese (6 oz)
  • 1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs
  • 8 medium green onions, sliced (1/2 cup)
Instructions:
  • Preheat the oven to 375°F. Combine crushed crackers and butter in a medium bowl until thoroughly mixed. Press the mixture evenly into the bottom of a 10-inch springform pan and bake for approximately 10 minutes, or until it turns a golden brown color.
  • Lower oven temperature to 325°F. In a large bowl, use an electric mixer on medium speed to beat cream cheese until smooth. Add whipping cream, eggs, and tomato liquid; beat until creamy. Mix in Havarti cheese, tomatoes, and onions until well blended. Spread evenly over crust in pan.
  • Bake for 40 to 45 minutes, or until the center is set. Gently loosen the edges of the cheesecake with a knife. Let it cool to room temperature, then refrigerate for at least 2 hours, but no more than 24 hours. Remove the pan sides and slice the cheesecake into thin wedges before serving.

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