SAUSAGE CHEESECAKE APPETIZER

Sausage Cheesecake Appetizer image

This Italian-inspired spread looks delicious and tastes even better. The wedges are a tidy way to serve it. -Kendra Doss, Kansas City, Missouri

Provided by Taste of Home

Time 1h20m

Yield 24 servings.

Number Of Ingredients 14

Ingredients

1/2 cup seasoned bread crumbs
1/4 cup shredded Parmesan cheese
2 tablespoons butter, melted
FILLING:
1 jar (7 ounces) oil-packed sun-dried tomatoes
1 pound bulk Italian sausage
3 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/4 cup heavy whipping cream
3 large eggs, lightly beaten
1-1/2 cups shredded part-skim mozzarella cheese
8 green onions, sliced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
Assorted crackers

Steps:

In a small bowl, combine the bread crumbs, cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save remaining tomatoes for another use.) In a large skillet, cook sausage over medium heat until no longer pink; drain. Add garlic, cook 1 minute longer., In a large bowl, beat the cream cheese, cream and reserved sun-dried tomato oil until smooth. Add eggs; beat on low speed just until combined. Stir in the mozzarella cheese, onions, basil, sausage mixture and sun-dried tomatoes. Pour over crust. Return to baking sheet. Bake for 35-40 minutes or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve at room temperature with crackers.

Nutrition Facts : Calories 200 calories, Fat 17g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.