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Baby Swiss Appetizer Cheesecake

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  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

A savory, shareable Baby Swiss appetizer cheesecake with a crunchy cracker crust and a silky, herb-flecked cheese filling, perfect for parties and make-ahead entertaining.

Ingredients

  • Cream Cheese: 16 ounces, softened
  • Baby Swiss Cheese: 1 1/2 cups, shredded
  • Sour Cream: 1 cup
  • Eggs: 3 large
  • Garlic Powder: 1 teaspoon
  • Onion Powder: 1 teaspoon
  • Fresh Chives: 2 tablespoons, chopped
  • Cracker Crumbs: 1 cup
  • Unsalted Butter: 4 tablespoons, melted
  • Salt and Black Pepper: to taste

Instructions

  1. Preheat Your Equipment: Preheat oven to 325°F (160°C). Prepare a large baking pan that will hold your springform pan for a water bath.
  2. Combine Ingredients: In a bowl, beat 16 ounces softened cream cheese until smooth. Add 1 cup sour cream, 3 large eggs, 1 teaspoon garlic powder, 1 teaspoon onion powder, and shredded 1 1/2 cups Baby Swiss cheese. Mix until creamy and smooth. Fold in 2 tablespoons chopped fresh chives. Season with salt and black pepper to taste.
  3. Prepare Your Cooking Vessel: Combine 1 cup cracker crumbs with 4 tablespoons melted unsalted butter. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust.
  4. Assemble the Dish: Pour the cheese mixture over the prepared crust and smooth the top with a spatula so it is even.
  5. Cook to Perfection: Place the springform pan inside the larger baking pan. Pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50 to 60 minutes, or until the center is set but still slightly jiggly.
  6. Finishing Touches: Remove the springform pan from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set and let the flavors meld.
  7. Serve and Enjoy: Run a knife around the edge, release the springform, slice into 12 wedges, and serve chilled with crackers, crostini, or fresh vegetable sticks.

Notes

  • Bring cream cheese to room temperature before mixing for a silky texture.
  • Use a water bath while baking to prevent cracks and ensure even cooking.
  • Chill for at least 4 hours or overnight for best slicing and flavor development.
  • To slice cleanly, wipe a sharp knife with hot water between cuts.

Nutrition

  • Serving Size: 1 slice (1/12 of recipe)
  • Calories: 285

Find it online: https://www.cookingflash.com/baby-swiss-appetizer-cheesecake/