December 10, 2008
If you’re having a Christmas party, or attending one that you need to bring an appetizer to, I have a winning idea for you. This is an extremely simple no-bake dish called Cheesecake Crunchy that works every time, and it looks fancy. Plus it’s deeelicious! I’ve been making it for more than 20 years, and I have no idea of where I got the original recipe. You’ll want to start it early enough to allow plenty of chilling time. I usually make it the day before I need it to make sure it’s thoroughly chilled and set.
1/4 stick butter, melted
3/4 cup cheese crackers, crushed (I prefer CheezIts)
1/2 cup pimento-stuffed green olives, drained and chopped
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 cups sour cream
1 pound cream cheese, softened (2 8-ounce blocks)
Dashes of Frank’s Red Hot Sauce to taste
Extra cracker crumbs and olive halves for garnish, optional
Brush the bottom of a 9″ springform pan with the butter, and sprinkle the crushed crackers over it to form a crust. Combine the remaining ingredients together with a hand mixer until smooth. Gently pour over the crust and spread evenly. Garnish by sprinkling a few extra cracker crumbs over the top and arranging the olive halves, if you wish. Cover with plastic wrap and refrigerate several hours or overnight. When ready to serve, remove the sides of the springform pan and place cheesecake on a serving platter. Serve with more CheezIts or other crackers of your choice.
I wish I had a photo to show you, but I don’t dare make this dish right now since I don’t need to take it anywhere and I would eat the whole thing. Seriously. Give it a try and let me know how you like it! If you don’t make it at Christmas, keep it in mind for New Year’s Eve!