↞ recipe box start page
Category: Spreads -- Cold
Prep Time: Cook Time: Total Time:
Buttery Cracker Crust:
1 1/4 cups crushed buttery crackers (28 crackers)
3 tbsp butter, melted
3 pkg (8 oz each) cream cheese, softened
1/4 cup whipping (heavy) cream
3 eggs
1 tbsp liquid from sun-dried tomatoes
1 1/2 cups shredded Havarti cheese (6 oz)
1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs
8 medium green onions, sliced (1/2 cup)
Make Buttery Cracker Crust. Heat oven to 375. Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, 10x3 inch. Bake about 10 minutes or until golden brown. Reduce oven temperature to 325. Beat cream cheese until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.
view more member recipes
HAVARTI AND SUN-DRIED TOMATO CHEESECAKE

Prep Time: Cook Time: Total Time:
Buttery Cracker Crust:
1 1/4 cups crushed buttery crackers (28 crackers)
3 tbsp butter, melted
3 pkg (8 oz each) cream cheese, softened
1/4 cup whipping (heavy) cream
3 eggs
1 tbsp liquid from sun-dried tomatoes
1 1/2 cups shredded Havarti cheese (6 oz)
1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs
8 medium green onions, sliced (1/2 cup)
Make Buttery Cracker Crust. Heat oven to 375. Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, 10x3 inch. Bake about 10 minutes or until golden brown. Reduce oven temperature to 325. Beat cream cheese until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Havarti And Sun-dried Tomato Cheesecake
by sgre52160
1 1/4 cups crushed buttery crackers (about 28 crackers) 3 tbsp butter, melted 3 (8 oz) pkg cream cheese, softened 1/4 cup whipping cream 3 eggs 1 tbsp liquid from sun-dried tomatoes 1 1/2 cups
by sgre52160
1 1/4 cups crushed buttery crackers (about 28 crackers) 3 tbsp butter, melted 3 (8 oz) pkg cream cheese, softened 1/4 cup whipping cream 3 eggs 1 tbsp liquid from sun-dried tomatoes 1 1/2 cups
Sun Dried Tomato Dip
by charlene8819
Serves 4 Makes about 1 cup 10 1/2 oz package of soft tofu 1/3 cup Parmesan cheese 1/3 cup sun dried tomato salad dressing Put all 3 ingredients into the blender. Cover with the lid. Process u
by charlene8819
Serves 4 Makes about 1 cup 10 1/2 oz package of soft tofu 1/3 cup Parmesan cheese 1/3 cup sun dried tomato salad dressing Put all 3 ingredients into the blender. Cover with the lid. Process u
Sun-dried Tomato Dip
by ICOOK2
1 8-oz pkg cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 8 oil-packed sun-dried tomatoes, drained and chopped (about 1/4 cup) 1 tsp kosher salt 3/4 tsp fresh ground black pepper
by ICOOK2
1 8-oz pkg cream cheese, softened 1/2 cup sour cream 1/2 cup mayonnaise 8 oil-packed sun-dried tomatoes, drained and chopped (about 1/4 cup) 1 tsp kosher salt 3/4 tsp fresh ground black pepper
Sun-dried Tomato Fettuccine
by suemunzlinger
Serves 6 Ingredients •1 pound fettuccine pasta •1 (14.5 oz.) can diced tomatoes, drained •2/3 cup heavy cream •1/2 cup half-and-half •1/2 cup parmesan cheese, grated â
by suemunzlinger
Serves 6 Ingredients •1 pound fettuccine pasta •1 (14.5 oz.) can diced tomatoes, drained •2/3 cup heavy cream •1/2 cup half-and-half •1/2 cup parmesan cheese, grated â
Sun-dried Tomato Bread
by suemunzlinger
Yield: 1 loaf Ingredients 1/3 cup lukewarm water 1 package (2 1/4 teaspoons) active dry yeast 2 1/2-3 cups all-purpose flour, divided 1 cup buttermilk 1/3 cup extra-virgin olive oil 1/3 c
by suemunzlinger
Yield: 1 loaf Ingredients 1/3 cup lukewarm water 1 package (2 1/4 teaspoons) active dry yeast 2 1/2-3 cups all-purpose flour, divided 1 cup buttermilk 1/3 cup extra-virgin olive oil 1/3 c
view more member recipes
related CDKitchen recipes
Havarti and Tomato Cheesecake
Creamy Havarti Grits
Steve's Decadent Three-Cheese Onion Casserole
Havarti-Ham Croissants
Recipe Quick Jump