Smoked Salmon Cheesecake


  • Buttery Cracker Crust
  • 1 cup crushed buttery crackers (about 24 crackers)
  • 3 tablespoons butter or margarine, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 1/4 cup whipping (heavy) cream
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1 1/2 cups shredded Gouda cheese (6 ounces)
  • 4 medium green onions, sliced (1/4 cup) 
  • 1 package (4.5 oz) smoked salmon, flaked
  • 2 medium green onions, sliced (2 tablespoons), if desired 
  • 2 tablespoons red caviar, if desired
  • Pumpernickel crackers, if desired


1 _ Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.

2 _ Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.

3 _ Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.

4 _ Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.