Best Baby Swiss Appetizer Cheesecake Recipes

HAM AND SWISS APPETIZER CHEESECAKE

Ham and Swiss Appetizer Cheesecake image

Savory appetizer cheesecakes have great make-ahead convenience. The terrific combination of ham and Swiss cheese is classic.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 4h30m

Yield 24

Number Of Ingredients 11

Ingredients

1 cup crushed round wheat crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1/4 cup whipping (heavy) cream
2 eggs
2 cups finely shredded Swiss cheese (8 ounces)
1 cup chopped fully cooked ham
1/2 cup chopped drained roasted red bell peppers (from 7.25-ounce jar)
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 package (13 ounces) assorted crackers

Steps:

Heat oven to 350°. Mix crushed crackers and butter until well blended. Press evenly in bottom of springform pan, 9x3 inches. Bake 8 to 10 minutes or until golden brown.
Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream and eggs; beat until smooth. Stir in cheese, ham, bell peppers, onions and thyme. Spoon evenly over crust in pan.
Bake 45 to 55 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Remove side of pan. Place cheesecake on serving platter. Cut into wedges. Serve with crackers.

Nutrition Facts : Calories 230, Carbohydrate 12 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 30 mg

SAVORY SWISS CHEESECAKE

Savory Swiss Cheesecake image

If you are tired of sweet cheesecakes (who am I kidding? Tired of cheesecakes?), then this one is for you. Swiss cheese, yum!

Provided by Megan Stewart

Categories Cheese Appetizers

Number Of Ingredients 9

Ingredients

1/3 c margarine, melted
1/4 tsp basil
12 oz light cream cheese
1/8 tsp rosemary
16 oz plain yogurt
1 medium egg
1 medium egg yolk
2 c shredded swiss cheese
1 box wheat or rye crackers

Steps:

1. Combine crushed crackers and melted margarine. Press into bottom and 1 1/2" up sides of 8" springform. Set aside. beat cream cheese until soft. Add yogurt, basil, rosemary and 1/2 t pepper. Blend. Add egg and egg yolk and beat on low until mixed. Stir in swiss cheese and pour into pan. Place pan on cookie sheet and bake at 375 degrees 45-50 min. Loosen sides of pan with narrow spatula. Cool 30 min and remove sides to cool completely. Return sides of pan, chill overnight. Serve in little wedges with crackers.

SAVORY SWISS CHEESECAKE

Savory Swiss Cheesecake image

I haven't tried this one yet, but it sounds absolutely delicious. Great for a party, but plan ahead as it needs to refrigerate overnight. (prep and cook times do not include fridge time)

Provided by Swan Valley Tammi

Categories Spreads

Time 1h5m

Yield 1 cheesecake

Number Of Ingredients 10

Ingredients

1 cup finely crushed thin wheat crackers
3 tablespoons margarine, melted
12 ounces cream cheese
16 ounces plain yogurt
1 egg
1 egg yolk
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary, crushed
2 cups shredded swiss cheese
assorted cracker

Steps:

In a bowl, combine cracker crumbs and margarine. Press into the bottom of a 9" springform pan. Set aside.
In a mixing bowl, beat cream cheese until smooth.
Add yogurt, egg, egg yolk, basil and rosemary. Beat on low until just blended. Stir in Swiss cheese.
Pour into prepared crust. Place pan on baking sheet and bake at 350F for 40-50 minutes.
Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
Cut in wedges and serve with crackers.

Nutrition Facts : Calories 3127.4, Fat 254.8, SaturatedFat 136.6, Cholesterol 1036.9, Sodium 2783.3, Carbohydrate 98.9, Fiber 3.9, Sugar 37.7, Protein 117.1

KALAMATA CHEESECAKE APPETIZER

Kalamata Cheesecake Appetizer image

It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. -Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 24 servings.

Number Of Ingredients 14

Ingredients

1-1/4 cups seasoned bread crumbs
1/2 cup finely chopped pecans
1/3 cup butter, melted
FILLING:
11 ounces cream cheese, softened
1 cup sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg, room temperature
1 large egg yolk, room temperature
1/2 cup pitted kalamata olives, chopped
2 teaspoons minced fresh rosemary
Optional: Halved pitted kalamata olives and fresh rosemary sprigs

Steps:

In a small bowl, combine bread crumbs and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream, flour, salt and pepper until smooth. Add egg and egg yolk; beat on low speed just until combined. Fold in chopped olives and minced rosemary. Pour over crust. Return pan to baking sheet., Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. If desired, top cheesecake with halved olives and rosemary sprigs.

Nutrition Facts : Calories 142 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 223mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.