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Salmon Cheesecake Recipe


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     Salmon Cheesecake

Category   Desserts - Breads
Sub Category   None

1/2 cup pumpernickel bread, crumbled
4 packages cream cheese (8 ounces), softened
1/2 cup heavy whipping cream
1/8 tsp. pepper
4 eggs, lightly beaten
8 oz. smoked salmon, chopped
1/3 cup green onions, chopped
2 boxes Keebler Onion Crackers or mini-pumpernickel slices

Grease the bottom and sides of a 9 inch springform pan. Sprinkle breadcrumbs into pan, coating bottom and sides; set aside
In a large mixing bowl with mixer, beat cream cheese until fluffy. beat in tghe cream and pepper. Add eggs; beat on low speed just until combined. Fold in salmon and onions
Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 inches
Bake at 325 degrees for 45-55 minutes or until center is almost set. Cool on a wire rack for 1 hour (cheesecake may crack while cooling). Refrigerate overnight. Remove foil and sides of pan
Serving Suggestions
Serve cheesecake with crackers. Makes 16 servings

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