Smoked Salmon Cheesecake Appetizer (via Vicki)

Ready in 45 minutes

great party appetizer


-- Walnut Crust --
2 cups French bread crumbs
1/2 cup Chopped walnuts; toasted
1 stick Butter; plus extra for greasing
1/4 cup Gruyere; shredded
1 teaspoon Dried dill; or 1 Tbs. fresh, chopped
-- Filling --
3 tablespoon Butter; or much less, see instructions
1 medium Onion; minced
1 1/2 pounds Cream cheese; room temp -- 3 large blocks
1/3 cup Half-and-half cream; fat free ok
1/2 cup Gruyere; shredded
1/2 teaspoon Salt
1/4 teaspoon White pepper
4 large Eggs
9 ounce Smoked salmon; finely chopped

Original recipe makes 20 Servings



1. Preheat oven to 350 degrees.

2.In a medium bowl, combine the crust ingredients and blend thoroughly. Press evenly into the bottom and 2 inches up the side of a well buttered 10 inch springform (9 1/2 inch ok; 9 is a bit small). Place in the refrigerator while you prepare the filling.

3. Melt 3 tablespoons of butter in a saute pan. Add the minced onion and let sweat over a medium heat til softened, about 3-5 minutes. Do NOT allow them to color (can also just do this in the microwave with a tiny amount of olive oil instead of the butter).

4. In a mixer, combine softened cream cheese and half and half til smooth (can use fat free half and half). Add onion, gruyere, salt and pepper. Add eggs, one at a time, combining briefly after each.

5. Fold in the salmon.

6. Transfer mixture to chilled crust.

7. Bake in reheated oven for 50-60 minutes, or til top is golden brown.

8. Turn off oven and allow cheesecake to gradually cool in the oven.

9. Remove from cooled oven and place on a rack to cool completely.

10. Cover and refrigerate for several hours or overnight.

11. Cute a small circle in the middle, then cut small wedge all around to serve.

12. Place slices of cocktail sized pumpernickel around the sides.

Verified by stevemur
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Calories Per Serving: 377 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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