Havarti and Tomato Cheesecake Recipe

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Ready in: > 2 hrs
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 36 wedges

Ingredients:
***Crust***
1 1/4 cup buttery crackers -- crushed
3 tablespoons butter -- melted
***Cheesecake***
24 ounces cream cheese -- softened
1/4 cup heavy whipping cream
3 large eggs
1 1/2 cup Havarti cheese -- shredded
1/2 cup sun-dried tomatoes oil-packed sliced & drained
1 tablespoon oil from sun-dried tomatoes
8 medium green onions -- sliced

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Directions:

Heat oven to 375F degrees.

Crust: Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, lO inches x 3 inches high. Bake about 10 minutes or until golden brown.

Cheesecake: Reduce oven temperature to 325F. Beat cream cheese in large bowl 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.

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.

This recipe from CDKitchen for Havarti and Tomato Cheesecake serves/makes 36 wedges

Recipe ID: 11326

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