Smoked Salmon Cheesecake

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  • 30 min prep time
  • 4 hr 20 min total time
  • 12 ingredients
  • 36 servings

Ingredients

Buttery Cracker Crust

1
cup crushed buttery crackers (about 24 crackers)
3
tablespoons butter or margarine, melted

Cheesecake

2
packages (8 oz each) cream cheese, softened
1/4
cup whipping (heavy) cream
2
large eggs
1/4
teaspoon salt
1 1/2
cups shredded Gouda cheese (6 ounces)
4
medium green onions, sliced (1/4 cup)
1
package (4.5 oz) smoked salmon, flaked
2
medium green onions, sliced (2 tablespoons), if desired
2
tablespoons red caviar, if desired
Pumpernickel crackers, if desired

Directions

  1. 1 Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
  2. 2 Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
  3. 3 Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
  4. 4 Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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