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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. MORE+ LESS-

By Pillsbury Kitchens

March 7, 2005

Ingredients

Cheesecake

2/3

cup crushed crisp rye or pumpernickel crackers

tablespoons butter, melted

(8-oz.) pkg. cream cheese, softened

1/4

cup whipping cream

tablespoon Worcestershire sauce

1/2

teaspoon dry mustard

eggs

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

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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.