This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it’s the perfect make-ahead recipe for holidays, game days, or special occasions.

  • Total Time
    Prep: 35 min. + cooling Bake: 35 min. + chilling
  • Makes
    24 servings

    Ingredients

    • 1-1/2 cups crushed Ritz crackers (about 36 crackers)
    • 3 tablespoons butter, melted
    • 3 packages (8 ounces each) cream cheese, softened
    • 1/4 cup heavy whipping cream
    • 1 tablespoon oil from sun-dried tomatoes
    • 3 large eggs, room temperature, lightly beaten
    • 6 ounces baby Swiss cheese, shredded
    • 1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
    • 4 green onions, chopped
    • Crackers

    Directions

    • Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°.
    • In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes, and green onions. Pour over crust. Return pan to the baking sheet.
    • Bake until center is almost set, 35-40 minutes. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
    • Remove rim from pan. Serve cheesecake with crackers.
    Test Kitchen tips
  • This has a mild Swiss cheese flavor, so if you want a more intense cheesy flavor, substitute aged Swiss or Gruyere cheese.
  • Looking to make this a few weeks ahead of time? After baking the cheesecake, let it cool, wrap thoroughly with plastic wrap and freeze. Thaw overnight in the refrigerator.

  • Nutrition Facts

    1 slice: 197 calories, 17g fat (9g saturated fat), 65mg cholesterol, 176mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 5g protein.