Drain tomoatoes well, pressing between paper towels.
Unfold piecrusts; place 1 piecrust on a lightly floured surface,a nd brush with water. Top with remaining crust. Roll into 1 (12 1/2 inch) circle. Press piecrust on bottom and up sides of a lightly greased 9-inch springform pan. Press out folds in piecrust on sides of pan; turn edge oover 1/2 inch toward the inside , and gently press. Crimp with a fork, if desired. Freeze piecrust 30 minutes.
Bake at 450 for 7 minutes. Remove piecrust from oven and reduce oven temperature to 350.
Beat cream cheese at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in tomatoes, Swiss cheese, and next 3 ingredients, mixing well. Pour into baked piecrust.
Bake on lower rack at 350 for 35-40 minutes or until golden brown and set. Spread sour cream over top. Cool on a wire rack for 20 minutes. Cover and chill for 8 hours. Place cheesecake on serving plate, garnish and serve with crackers.
Watch that piecrust sides do not slide into pan while baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (342g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 328 (77%)|
|Amt Per Serving||% DV|
|Total Fat 36.4g||49 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 117.7mg||36 %|
|Sodium 127mg||4 %|
|Potassium 534mg||14 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 15.2g|
|Protein 10g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 427
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