1-1/2 cups crushed Ritz crackers (about 36 crackers)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/4 cup heavy whipping cream
1 tablespoon oil from sun-dried tomatoes
3 large eggs, lightly beaten
6 ounces baby Swiss cheese, shredded
1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
4 green onions, chopped
1Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
2In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet.
3Bake 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.
4Remove rim from pan. Serve cheesecake with crackers.
This has a mild Swiss cheese flavor, so if you want a more intense cheesy flavor, substitute aged Swiss or Gruyere cheese.
Looking to make this a few weeks ahead of time? After baking the cheesecake, let it cool, wrap thoroughly with plastic wrap and freeze. Thaw overnight in the refrigerator.
Prep: 35 min. + cooling Bake: 35 min. + chilling
Makes 24 servings
1 slice: 197 calories, 17g fat (9g saturated fat), 65mg cholesterol, 176mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 5g protein.