Savory Swiss Cheesecake

By mavannier

Ingredients

• 1 c finely crushed thin wheat crackers
• 3 T melted butter
• 12 oz. cream cheese (reduced-fat can be used)
• 2 8 oz. cartons plain yogurt (can be reduced fat)
• 1 egg
• 1 egg yolk
• 1/4 tsp. basil
• 1/8 tsp. crushed rosemary
• 2 c/ 8 oz. shredded Swiss cheese (can be reduced fat)
• Assorted cracker

Preparation

Step 1

Combine cracker crumbs and butter. Press in bottom of 9 inch spring form pan. In large bowl beat cream cheese until smooth. Add yogurt, egg and egg yolk, basil and rosemary. Beat on low speed until blended. Stir in Swiss cheese. Pour into prepared crust. Place pan on baking sheet. Bake at 350 degrees for 40-50 minutes or until center is set. Cool on rack for 10 minutes. Carefully run knife around edge of pan to loosed, cool for 1 hour. Refrigerate overnight. Remove sides of pan and cut into wedges. Serve with crackers. Refrigerate leftovers.