I’m not even half way through my 24 day Christmas blog posting marathon and already I have fallen down on the job! Today is day 7, and I’m posting day 6’s recipe! I thought I would change things up a bit and switch from sweets to a more savory appetizer. Still in keeping with the holiday theme, this post is for a fabulous savory Havarti and Sundried Tomato Cheesecake recipe which my good friend Courtney shared with me. She has been making it for over 20 years and always gets rave reviews. This is a great make-ahead appetizer to share with your family and friends, or to bring to a holiday party. Served with crackers, it will have your guests clamoring for more.
It’s relatively easy and quick to put together and starts with a buttery crust made with Ritz Crackers and what else, butter. Then while the crust bakes, you mix the following ingredients in your electric mixer: cream cheese, whipping cream, eggs, Havarti cheese, sundried tomatoes packed in oil, and green onions. You will also need a springform pan. This recipe is enough to fill a 10-inch springform pan, but I used a 7-inch pan and had some mixture left over. I put the leftover mixture in several cups of a muffin pan and ended up with adorable mini cheesecakes.
To begin, crush your Ritz crackers. I put approximately 40 crackers in a plastic bag and crushed them using a mallet. Then I added the butter and mashed them well to distribute. Pour the buttered crumbs into the bottom of your springform pan. Tap down using the bottom of a glass and bake for 10 minutes at 375 degrees.
Meanwhile beat 3, 8 oz packages of room temperature cream cheese until smooth. Add 1/4 cup heavy whipping cream, and 3 eggs. Add the eggs one at a time and mix well after each addition. Then, add 1 Tbsp liquid from the sundried tomatoes and 1 1/2 cups or 8 ounces of shredded Havarti cheese and mix well. Drain and mince 3/4 cup of sundried tomatoes and add this along with 8 medium green onions which have been finely diced to your mixture. Mix well.
Pour your mixture into your springform pan and bake at 325 degrees for 40-45 minutes.
Cool to room temperature, ten refrigerate for at least 2 hours, but no more than 24 hours. Run a sharp knife around the edge of your pan before you try to unmold the cheesecake.
Serve with crackers and enjoy.