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Prep 20min
Total4hr0min
Ingredients12
Servings16
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Ingredients
Cheesecake
2/3
cup crushed crisp rye or pumpernickel crackers
3
tablespoons butter, melted
2
(8-oz.) pkg. cream cheese, softened
1/4
cup whipping cream
1
tablespoon Worcestershire sauce
1/2
teaspoon dry mustard
2
eggs
8
oz. (2 cups) shredded sharp Cheddar cheese
1/2
cup chopped roasted red bell peppers (from 7.25-oz. jar)
1/4
cup sliced green onions
Garnish
Green onion curls, if desired
Roasted red bell peppers, cut into shapes with cutters, if desired
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Steps
1
Heat oven to 350°F. In medium bowl, combine crushed crackers and butter; mix well. Press evenly in bottom of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until golden brown.
2
Beat cream cheese in medium bowl until light and fluffy. Add cream, Worcestershire sauce, mustard and eggs; beat until smooth and well blended. Stir in shredded cheese, roasted peppers and 1/4 cup green onions; mix well. Spread over partially baked crust.
3
Bake at 350°F. for 35 to 40 minutes or until center is set. Cool 30 minutes.
4
Loosen edges of cheesecake with small metal spatula or knife. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
5
To serve, carefully remove sides of pan. Place cheesecake on serving platter. Garnish with green onion curls and roasted pepper cutouts. Surround cheesecake with apple and pear slices or assorted crackers.
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MAKE-AHEAD TIP: Cheesecake can be refrigerated up to 24 hours.
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Nutrition Facts
Serving Size:1/16 of Recipe
Calories
220
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
12g
60%
Cholesterol
85mg
28%
Sodium
220mg
9%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
4%
Sugars
1g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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