Ingredients
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3 eggs
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1 1/4 cups crushed buttery crackers (ie.Ritz)
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3 tablespoons melted margarine or 3 tablespoons butter
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3 (8 ounce) packages cream cheese, softened (not low-fat)
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1/4 cup heavy whipping cream
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1/2 cup sun-dried tomato packed in oil, and herbs, drained and diced. Reserve 1 tablespoon of the oil (a 6.5 oz. jar is more than enough)
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Instructions
- Preheat oven to 375 degrees F.
- Crust:
- Mix crackers and melted butter until well blended.
- Spray a 9-10 inch round spring form pan with cooking spray.
- Press cracker mixture into bottom of pan.
- Bake for 10 minutes or until golden brown.
- Reduce oven temperature to 325 degrees F.
- Filling:
- Beat cream cheese with mixer until smooth.
- Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.
- Stir in havarti, tomatoes and onions until well blended.
- Spoon evenly over crust.
- Bake 45-60 minutes or until center is set.
- Run knife around the edges to loosen.
- Cool completely at room temperature.
- Cover and refrigerate at least 2 hours, no longer than 24 hours.
- Remove side of pan and slice to serve!