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Sharp Cheddar Cheesecake

Name: Sharp Cheddar Cheesecake
Prep time: 20 min
Total time: 4 h
Yield: 16
Ingredients: 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; Green onion curls, if desired; Roasted red bell peppers, cut into shapes with cutters, if desired

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Prep 20 min
Total 4 hr 0 min
Ingredients 12
Servings 16

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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.

By Pillsbury Kitchens

Updated Mar 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.

Tips from the Pillsbury Kitchens

tip 1
MAKE-AHEAD TIP: Cheesecake can be refrigerated up to 24 hours.

Nutrition Information

220 Calories, 19g Total Fat, 7g Protein, 5g Total Carbohydrate, 1g Sugars

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.