Sausage Cheesecake Appetizer |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 24 |
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This Italian-inspired spread looks delicious and tastes even better. The wedges are a tidy way to serve it. âKendra Doss, Kansas City, Missouri Ingredients:
1/2 cup seasoned bread crumbs |
1/4 cup shredded parmesan cheese |
2 tablespoons butter, melted |
filling: |
1 jar (7 ounces) oil-packed sun-dried tomatoes |
1 pound bulk italian sausage |
3 garlic cloves, minced |
2 packages (8 ounces each) cream cheese, softened |
1/4 cup heavy whipping cream |
3 eggs, lightly beaten |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
8 green onions, sliced |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
assorted crackers |
Directions:
1. In a small bowl, combine the bread crumbs, cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. Meanwhile, drain sun-dried tomatoes, reserving 1 tablespoon oil. Chop enough sun-dried tomatoes to measure 1/2 cup and set aside. (Save remaining tomatoes for another use.) In a large skillet, cook sausage over medium heat until no longer pink; drain. Add garlic, cook 1 minute longer.
3. In a large bowl, beat the cream cheese, cream and reserved sun-dried tomato oil until smooth. Add eggs; beat on low speed just until combined. Stir in the mozzarella cheese, onions, basil, sausage mixture and sun-dried tomatoes. Pour over crust. Return to baking sheet. Bake for 35-40 minutes or until center is almost set.
4. 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. Serve at room temperature with crackers. Yield: 24 servings.
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