More Great Recipes: Appetizer

Reuben Cheesecake

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By kc10
Member since 2006

Serves | Prep Time | Cook Time


1-1/3 cups whole grain rye cracker crumbs

1/4 cup plus
2 tbs. butter or margarine, melted

2 pkgs. (8 oz. each) cream cheese, softened

4 eggs

1/4 cup all-purpose flour

1 bottle (8 oz.) Thousand Island dressing

1-1/4 cups shredded Swiss cheese

1 can (8 oz.) sauerkraut, well drained and chopped

1/2 pound sliced corned beef, shredded

Combine cracker crumbs and butter; press on bottom and 1 inch up sides of a 9-inch springform 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 300ºF 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. Run a sharp knife around edges. Cover and chill.

When ready to serve, release sides of pan.

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