Description

Well, this certainly is not a cheesecake that is served as a dessert, but is a creamy, spreadable hors d’oeuvres/appetizer. The pretzel Crisps like crackers make the perfect crust with poppy seeds, sesame seeds, onions and garlic. The cheesecake itself is

Ingredients

• Crust:
• ¼ c. finely ground Pretzel Crisps, in the Everything flavor (Snack Factory brand in the cracker or chip aisle or store), or dried breadcrumbs
• ⅔ c. freshly grated Parmesan cheese
• 2 T. unsalted butter, melted
• Cheesecake:
• two 8 oz. packages cream cheese, at room temperature, cut into pieces
• 2 large eggs, at room temperature
• 2 T. chives, chopped
• 2 T. Italian parsley, chopped
• 1 t. lemon zest
• ¼ t. salt
• freshly ground black pepper, to taste
• ½ c. sour cream
• 6 oz. smoked salmon, finely chopped
• Decoration and Serving:
• 1 oz. smoked salmon in a large piece
• long pieces of chives
• 1 English or hothouse cucumber, sliced into ¼-inch thick rounds
• extra Pretzel Crisps or crackers

Steps

1. Crust:
2. Preheat oven to 350 degrees. Coat a 6 x 3 inch springform pan with non-stick spray. Wrap the outside with aluminum foil to protect from the water bath.
3. In a small bowl, blend together the ground pretzels, Parmesan cheese and butter. Press the mixture into the bottom of the cake pan in an even layer; set aside.