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Sharp Cheddar Cheesecake

(18)
  2 reviews
  • 20 min prep time
  • 4 hr 0 min total time
  • 12 ingredients
  • 16 servings
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Don't skimp on the required cooling time. It's necessary for neat slicing. Even better, make the cheesecake a full day ahead of the party.

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

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.
  • 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
220
Calories from Fat
170
% Daily Value
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.
Comments + Recipe Twists

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