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Prep 20min
Total8hr10min
Ingredients10
Servings32
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Ingredients
1
cup crushed round buttery crackers (about 24 crackers)
3
tablespoons butter or margarine, melted
1
lb bulk spicy pork sausage
2
packages (8 oz each) refrigerated tricolor diced bell peppers
3
packages (8 oz each) cream cheese, softened
1/2 cup whipping cream
1/2 teaspoon salt
3
eggs
4
oz smoked Gouda cheese, shredded (1 cup)
Mini sweet peppers, cut into rings, if desired
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Steps
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
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
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
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
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
152
Total Fat
13g
0%
Saturated Fat
7g
0%
Sodium
229mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
0g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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