Sausage and Pepper Cheesecake

  1 reviews


cup crushed round buttery crackers (about 24 crackers)
tablespoons butter or margarine, melted
lb bulk spicy pork sausage
packages (8 oz each) refrigerated tricolor diced bell peppers
packages (8 oz each) cream cheese, softened
1/2 cup whipping cream
1/2 teaspoon salt
oz smoked Gouda cheese, shredded (1 cup)
Mini sweet peppers, cut into rings, if desired


  1. 1 Heat oven to 375°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crackers and butter until blended. Press in bottom of pan. Bake 8 minutes or until golden brown. Reduce oven temperature to 300°F.
  2. 2 Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add sausage and diced bell peppers; cook until sausage is no longer pink. Drain; set aside.
  3. 3 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, salt and eggs; beat on low speed just until smooth. Stir in cheese and sausage and pepper mixture. Pour over crust; smooth top.
  4. 4 Bake 50 minutes or until center is almost set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  5. 5 To serve, run small metal spatula around edge of pan; carefully remove side and bottom of pan. Place cheesecake on serving platter. Cut into wedges. Garnish with mini peppers.




Nutrition Information

Recipe Step Photos

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