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Prep 30min
Total4hr30min
Servings24
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Ingredients
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
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Steps
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.
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You can use fresh marjoram instead of the thyme if you like.
This cheesecake is perfect to tote to a gathering. Just leave it in the springform pan until you're ready to serve. Pack your garnishes separately, and decorate at the party.
Arrange the cheesecake on a pretty platter. Top with roasted red pepper cutouts of poinsettia leaves and the thyme sprigs.
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