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Smoked Salmon Cheesecake

Smoked Salmon Cheesecake recipe
photo by:kraft
The filling of this savory cheesecake is laced with smoked salmon, green onion and fresh dill. Serve as an appetizer or first course.
15 min
5 hr 15 min
40 servings, 2 Tbsp. each
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What You Need

cup  dry bread crumbs
Tbsp.  butter or margarine, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
lb.  smoked salmon, chopped
cup  green onion slices
2 to 3
Tbsp.  chopped fresh dill

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan.) Mix bread crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in remaining ingredients. Pour over crust.

BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature. Serve with your favorite crackers or sliced fresh vegetables.

Kraft Kitchens Tips

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on HIGH 15 to 20 seconds or until slightly softened.
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