Reuben Cheesecake

Name: Reuben Cheesecake
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

Directions

1

Combine cracker crumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring-form pan. Set aside.
2

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.
3

Pour mixture into the prepared pan. Bake at 300 degrees F for 1 hour or until set.
4

Turn oven off, and partially open oven door; leave cheesecake in oven for 1 hour.
5

Remove from oven, and let cool completely on a wire rack. Cover and chill.