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Triple Cheese Appetizer Cheesecake

(9)
  0 reviews
  • 15 min prep time
  • 5 hr 55 min total time
  • 10 ingredients
  • 24 servings
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This appetizer is simple to make, yet it looks--and tastes--spectacular.

Ingredients

1
cup crushed sesame crackers
3
tablespoons margarine or butter, melted
1
cup ricotta cheese
4
oz. feta cheese, finely crumbled (1 cup)
1
(8-oz.) pkg. cream cheese, softened
2
eggs
1/2
cup chopped roasted red bell peppers (from 7.25-oz. jar)
1/3
cup sour cream
2
tablespoons chopped fresh basil
1/4
teaspoon garlic powder

Steps

  • 1 Heat oven to 350°F. In medium bowl, combine crushed crackers and margarine; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan.
  • 2 In large bowl, combine ricotta, feta and cream cheese; beat until creamy. Add eggs 1 at a time, beating well after each addition. Stir in all remaining ingredients. Pour mixture into crust-lined pan.
  • 3 Bake at 350°F. for 35 to 40 minutes or until center is just about set. Cool 30 minutes.
  • 4 Loosen edges of cheesecake with small metal spatula or knife; cool 30 minutes or until completely cooled. Refrigerate at least 4 hours before serving.
  • 5 To serve, carefully remove sides of pan; place base of pan and cheesecake on serving plate. Cut into thin wedges. Serve with assorted crackers. Store in refrigerator.
  • 1 Heat oven to 350°F. In medium bowl, combine crushed crackers and margarine; mix well. Press in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan.
  • 2 In large bowl, combine ricotta, feta and cream cheese; beat until creamy. Add eggs 1 at a time, beating well after each addition. Stir in all remaining ingredients. Pour mixture into crust-lined pan.
  • 3 Bake at 350°F. for 35 to 40 minutes or until center is just about set. Cool 30 minutes.
  • 4 Loosen edges of cheesecake with small metal spatula or knife; cool 30 minutes or until completely cooled. Refrigerate at least 4 hours before serving.
  • 5 To serve, carefully remove sides of pan; place base of pan and cheesecake on serving plate. Cut into thin wedges. Serve with assorted crackers. Store in refrigerator.

Expert Tips

MAKE-AHEAD TIP: Cheesecake can be refrigerated up to 24 hours.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/24 of Recipe
Calories
100
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
20%
Cholesterol
35mg
12%
Sodium
150mg
6%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
3g
3%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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