Ham and Swiss Appetizer Cheesecake

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 Remove side of pan. Place cheesecake on serving platter. Cut into wedges. Serve with crackers.