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Sausage Cheesecake Appetizer

This Italian-inspired spread looks delicious and tastes even better. The wedges are a tidy way to serve it. —Kendra Doss, Kansas City, Missouri
  • Total Time
    Prep: 45 min. + cooling Bake: 35 min. + chilling
  • Makes
    24 servings

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 large eggs, lightly beaten
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 8 green onions, sliced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • Assorted crackers

Directions

  • 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.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 slice: 200 calories, 17g fat (9g saturated fat), 72mg cholesterol, 300mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 8g protein.
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