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Savory Baby Swiss Cheesecake Bites Recipe

Ingredients

Scale
  • 1–1/2cups crushed Ritz crackers (about36crackers)
  • 3 tablespoonsbutter, melted
  • 3packages (8 ounces each) cream cheese, softened
  • 1/4 cupheavy whipping cream
  • 1 tablespoonoil from sun-dried tomatoes
  • 3large eggs, room temperature, lightly beaten
  • 6 ouncesbaby Swiss cheese, shredded
  • 1/2 cupoil-packed sun-dried tomatoes, patted dry and thinly sliced
  • 4green onions, chopped
  • Crackers, for serving

Instructions

  1. Preheat your ovento 375°F (190°C). In a small bowl, mix the crushed cracker crumbs with melted butter. Press the mixture onto the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet and bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 325°F (165°C).
  2. Prepare the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Beat in the heavy whipping cream and sun-dried tomato oil. Add the eggs and beat on low speed just until blended. Gently fold in the shredded baby Swiss cheese, sliced sun-dried tomatoes, and chopped green onions.
  3. Assemble the cheesecake: Pour the cream cheese mixture over the cooled crust and return the pan to the baking sheet.
  4. Bake: Bake until the center is almost set, about 35-40 minutes. Cool on a wire rack for 10 minutes. Loosen the sides from the pan with a knife. Cool for an additional hour. Refrigerate overnight, covering when completely cooled.
  5. Serve: Remove the rim from the pan and serve the cheesecake with crackers.

Notes

Room temperature ingredients: Ensure that your cream cheese and eggs are at room temperature before you begin. This will help them blend more smoothly and create a creamier texture. Baking sheet: Always place your springform pan on a baking sheet. This not only makes it easier to handle but also catches any potential leaks, keeping your oven clean. Chilling time: Don’t skip the refrigeration step. Chilling the cheesecake overnight helps the flavors meld together and makes it easier to slice and serve.

  • Author: Chef Stella