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Sharp Cheddar Cheesecake

Sharp Cheddar Cheesecake
  • Prep 20 min
  • Total 4 hr 0 min
  • Ingredients 12
  • Servings 16
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.
Updated March 7, 2005

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.

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

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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