Savory Havarti and Sun-Dried Tomato Cheesecake
A great appetizer option for any party homemade Savory Havarti and Sun-Dried Tomato Cheesecake is quick and easy to prepare and features smooth and creamy Havarti cheese, sweet/tart sundried tomatoes and a rich buttery crust made with Ritz Crackers.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cup Ritz crackers (crushed (about 40))
- 3 Tbsp butter (melted)
- 3 pkgs cream cheese (8 oz packages, room temperature)
- 1/4 cup heavy whipping cream
- 3 eggs
- 1 Tbsp liquid from sun-dried tomatoes
- 3/4 cup sun-dried tomatoes packed in oil (drained and diced)
- 1 1/2 cups Havarti cheese (shredded, 8 ounces)
- 4 green onions or scallions (finely minced, just the white part )
- optional garnish (finely minced sun dried tomatoes and sliced scallion tops)
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Mix crushed crackers and butter together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
- 3
While the crust bakes, mix the softened cream cheese in a large bowl until smooth and creamy with an electric mixer. Add the whipping cream and oil from the sun-dried tomatoes and then eggs, one at a time, mixing after each addition.
- 4
Add the shredded Havarti cheese and mix until combined. Then, add the sundried tomatoes and diced green onions and mix to combine.
- 5
Pour the cheese mixture into the springform pan and bake for 40-45 minutes.
- 6
Cool to room temperature, then refrigerate for at least 2 hours, but no more than 24 hours. Run a sharp knife around the edge of your pan before you remove the band.
- 7
If desired, garnish with minced sun-dried tomatoes and sliced scallion tops.
- 8
Serve with assorted crackers and enjoy.