Appetizer pate' cheesecake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Crushed plain croutons |
| 3 | tablespoons | Margarine; melted |
| 1 | Unflavored gelatin | |
| ½ | cup | Cold water |
| 16 | ounces | Philadelphia Cream Cheese; softened |
| 8 | ounces | Braunschweiger or liver sausage |
| ¼ | cup | Mayonnaise |
| 3 | tablespoons | Pimiento; chopped |
| 2 | tablespoons | Onion; grated |
| 1 | tablespoon | Prepared mustard |
| ½ | teaspoon | Lemon juice |
Directions
CRUST
CHEESECAKE
Combine croutons and margarine; press onto bottom of 9" springform pan.
Bake at 350F degrees, 10 minutes.
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and braunschweiger, mixing at medium speed on electric mixer until well blended. Gradually add gelatin. Stir in remaining ingredients until blended; pour over crust. Chill until firm. Remove rim of pan.
Recipe by: Kraft Philadelphia Cream Cheese Posted to MC-Recipe Digest V1 #716 by Creedenite@... on Aug 3, 1997