Noel Salmon Cheesecake

Name: Noel Salmon Cheesecake
Ingredients: 1/2 cup pumpernickel bread crumbs; 4 packages (8 ounces each) cream cheese, softened; 1/2 cup heavy whipping cream; 1/8 teaspoon pepper; 4 eggs, lightly beaten; 8 ounces smoked salmon or lox, chopped; 1/3 cup chopped green onions; Assorted crackers

8 ingredients

4 steps

Ingredients

1/2 cup pumpernickel bread crumbs
4 packages (8 ounces each) cream cheese, softened
1/2 cup heavy whipping cream
1/8 teaspoon pepper
4 eggs, lightly beaten
8 ounces smoked salmon or lox, chopped
1/3 cup chopped green onions
Assorted crackers

Directions

1

Grease the bottom and sides of a 9-in. springform pan. Sprinkle bread crumbs into pan, coating bottom and sides; set aside. In a large bowl, beat cream cheese until fluffy. Beat in cream and pepper until blended. Add eggs; beat on low speed just until combined. Fold in salmon and onions.
2

Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan.
3

Bake at 325° for 45-55 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer (cheesecake may crack while cooling).
4

Refrigerate overnight. Remove sides of pan. Refrigerate leftovers Serve cheesecake with crackers.