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Havarti and Sun-Dried Tomato Cheesecake

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By Betty Crocker Kitchens
Updated Sep 28, 2006
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Nestled on a buttery cracker crust, cream cheese takes on the flavor of savory ingredients in this elegant party “dip.”

Havarti and Sun-Dried Tomato Cheesecake

  • Prep Time 20 min
  • Total 3 hr 45 min
  • Servings 36
  • Ingredients 9
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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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

130 Calories
12g Total Fat
3g Protein
3g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
7g
33%
Trans Fat
1/2g
Cholesterol
50mg
16%
Sodium
130mg
5%
Potassium
60mg
2%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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