Havarti and Sun-Dried Tomato Cheesecake

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


Directions



  • 1 Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.

  • 2 Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.

  • 3 Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges


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