Swiss Cheesecake Recipes

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SAVORY SWISS CHEESECAKE



Savory Swiss Cheesecake image

Big on Swiss cheese flavor, this creamy appetizer is irresistible at a festive buffet table! I serve this savory cheesecake before a holiday meal several years ago, and it was the hit of the evening. -Marjorie Turner, Poquoson, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 10

1 cup finely crushed thin wheat crackers
3 tablespoons butter, melted
12 ounces reduced-fat cream cheese
2 cups reduced-fat plain yogurt
1 large egg, room temperature
1 large egg yolk, room temperature
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary, crushed
2 cups shredded reduced-fat Swiss cheese
Assorted crackers

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese., Pour into prepared crust. Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

SWISS CHEESECAKE



Swiss Cheesecake image

A different cheesecake--made with Swiss cheese.

Provided by JJOHN32

Categories     Desserts     Cakes     Cheesecake Recipes

Time P1DT3h45m

Yield 12

Number Of Ingredients 16

1 ¼ cups graham cracker crumbs
⅓ cup white sugar
¼ cup ground walnuts
1 teaspoon ground cinnamon
6 tablespoons melted butter
2 cups cottage cheese
1 (8 ounce) package cream cheese, softened
8 ounces finely shredded Swiss cheese
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
6 eggs, separated
⅓ cup all-purpose flour
2 pears - peeled, cored and sliced
¾ cup currant jelly

Steps:

  • For crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. Press onto bottom and part way up the sides of a 9-inch springform pan. Chill crust while preparing filling.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. Beat cream cheese in large mixing bowl until light and fluffy. On medium speed, beat in Swiss cheese and cottage cheese until well-blended, about 3 minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend in flour.
  • Wash egg beaters well, so no trace of batter remains. In a separate bowl, beat egg whites until medium-stiff peaks form. Lift the beater straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold 1/3 of the egg white mixture into the cheesecake batter to lighten; fold in remaining egg whites. Pour batter into prepared crust.
  • Bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
  • Turn oven heat off. Open oven door and let cheesecake cool in oven. It is normal for the cake to sink slightly in center. Refrigerate several hours or overnight.
  • Place cake on serving plate; carefully remove sides of pan.
  • For glaze, place pear slices in a decorative pattern on top of cheesecake. Heat currant jelly in small saucepan over low heat, stirring constantly, until melted. Spoon small amount over pear slices until all slices are coated; reserve remaining jelly. Refrigerate glazed cake at least one hour. To serve, reheat jelly and spoon a small amount over each slice of cheesecake.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 53.9 g, Cholesterol 140.7 mg, Fat 23.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 13.1 g, Sodium 417 mg, Sugar 41.8 g

SWISS CHEESECAKE



Swiss Cheesecake image

Make and share this Swiss Cheesecake recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Cheesecake

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

shortbread (prepared from another recipe, I recommend Shortbread Crust)
2 cups cottage cheese
1 cup swiss cheese, grated
1/2 cup sugar
6 large egg yolks
9 large egg whites
6 tablespoons butter, softened
3 tablespoons unbleached flour
3 tablespoons cornstarch

Steps:

  • Preheat the oven to 350 degrees F.
  • Press the cottage cheese through a sieve.
  • In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well.
  • Add the egg yolks, one at a time, at low speed mixing well after each addition.
  • In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture.
  • Pour the mixture into the prepared crust and bake for 45 minutes.
  • The cake will rise above the top of the pan, then settle down again.
  • Cool in the oven with the door propped open, then chill.
  • Serve cold.

Nutrition Facts : Calories 249.7, Fat 14.6, SaturatedFat 8.5, Cholesterol 160.4, Sodium 294.4, Carbohydrate 16.2, Fiber 0.1, Sugar 10.5, Protein 13.3

HAM AND SWISS APPETIZER CHEESECAKE



Ham and Swiss Appetizer Cheesecake image

Savory appetizer cheesecakes have great make-ahead convenience. The terrific combination of ham and Swiss cheese is classic.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 4h30m

Yield 24

Number Of Ingredients 11

1 cup crushed round wheat crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1/4 cup whipping (heavy) cream
2 eggs
2 cups finely shredded Swiss cheese (8 ounces)
1 cup chopped fully cooked ham
1/2 cup chopped drained roasted red bell peppers (from 7.25-ounce jar)
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 package (13 ounces) assorted crackers

Steps:

  • Heat oven to 350°. Mix crushed crackers and butter until well blended. Press evenly in bottom of springform pan, 9x3 inches. Bake 8 to 10 minutes or until golden brown.
  • Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream and eggs; beat until smooth. Stir in cheese, ham, bell peppers, onions and thyme. Spoon evenly over crust in pan.
  • Bake 45 to 55 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
  • Remove side of pan. Place cheesecake on serving platter. Cut into wedges. Serve with crackers.

Nutrition Facts : Calories 230, Carbohydrate 12 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 30 mg

BABY SWISS APPETIZER CHEESECAKE



Baby Swiss Appetizer Cheesecake image

This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. -Marilyn Edelman, Sabetha, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 24 servings.

Number Of Ingredients 10

1-1/2 cups crushed Ritz crackers (about 36 crackers)
3 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1/4 cup heavy whipping cream
1 tablespoon oil from sun-dried tomatoes
3 large eggs, room temperature, lightly beaten
6 ounces baby Swiss cheese, shredded
1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
4 green onions, chopped
Crackers

Steps:

  • Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with crackers.

Nutrition Facts : Calories 197 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 176mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.

SWISS MOCHA CHEESECAKE



Swiss Mocha Cheesecake image

This simple to do cheesecake uses General Foods International Coffee mix, Swiss Mocha flavor. I was given some in the spring and it's too hot right now for coffee but I love the flavor. I found this recipe on recipelink.com.

Provided by mary winecoff

Categories     Cheesecake

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 tablespoons GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe
1 tablespoon milk (I use skim)
1 (8 ounce) container Cool Whip
1 ready make graham cracker pie crust

Steps:

  • Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
  • Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust.
  • Fold whipped topping into reserved cream cheese and spoon into crust.
  • Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired.
  • Refrigerate until set (about 2 hours).

Nutrition Facts : Calories 565.1, Fat 40.1, SaturatedFat 22.1, Cholesterol 61.9, Sodium 390.8, Carbohydrate 48.6, Fiber 0.6, Sugar 37.6, Protein 5.3

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