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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I haven't tried this one yet, but it sounds absolutely delicious. Great for a party, but plan ahead as it needs to refrigerate overnight. (prep and cook times do not include fridge time) Ingredients:
1 cup finely crushed thin wheat crackers |
3 tablespoons margarine, melted |
12 ounces cream cheese |
16 ounces plain yogurt |
1 egg |
1 egg yolk |
1/4 teaspoon dried basil |
1/8 teaspoon dried rosemary, crushed |
2 cups shredded swiss cheese |
assorted cracker |
Directions:
1. In a bowl, combine cracker crumbs and margarine. Press into the bottom of a 9 springform pan. Set aside.
2. In a mixing bowl, beat cream cheese until smooth.
3. Add yogurt, egg, egg yolk, basil and rosemary. Beat on low until just blended. Stir in Swiss cheese.
4. Pour into prepared crust. Place pan on baking sheet and bake at 350F for 40-50 minutes.
5. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
6. Cut in wedges and serve with crackers.
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