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whole grain rye cracker crumbs butter butter cream cheese eggs flour Swiss cheese sauerkraut corned beef
Viewed: 81 - Published at: 4 years agoIngredients
- 1 1/3 cups whole grain rye cracker crumbs
- 1/4 cup butter or 1/4 cup margarine, melted, plus
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 16 ounces cream cheese, softened
- 4 eggs
- 1/4 cup all-purpose flour
- 1 (8 ounce) bottle thousand island dressing
- 1 1/4 cups shredded swiss cheese
- 1 (8 ounce) can sauerkraut, well drained and chopped
- 1/2 lb sliced corned beef, shredded
Method
- Combine cracker crumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring-form pan. Set aside.
- Beat cream cheese at high speed of an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Add flour and salad dressing, mixing at low speed until blended. Fold in Swiss cheese and remaining ingredients.
- Pour mixture into the prepared pan. Bake at 300 degrees F for 1 hour or until set.
- Turn oven off, and partially open oven door; leave cheesecake in oven for 1 hour.
- Remove from oven, and let cool completely on a wire rack. Cover and chill.
