Ingredients
1
cup crushed round buttery crackers (about 24 crackers)
3
tablespoons butter or margarine, melted
1
lb bulk spicy pork sausage
2
packages (8 oz each) refrigerated tricolor diced bell peppers
3
packages (8 oz each) cream cheese, softened
1/2 cup whipping cream
1/2 teaspoon salt
3
eggs
4
oz smoked Gouda cheese, shredded (1 cup)
Mini sweet peppers, cut into rings, if desired
Preparation
Heat oven to 375°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crackers and butter until blended. Press in bottom of pan. Bake 8 minutes or until golden brown. Reduce oven temperature to 300°F.
Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add sausage and diced bell peppers; cook until sausage is no longer pink. Drain; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, salt and eggs; beat on low speed just until smooth. Stir in cheese and sausage and pepper mixture. Pour over crust; smooth top.
Bake 50 minutes or until center is almost set. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
To serve, run small metal spatula around edge of pan; carefully remove side and bottom of pan. Place cheesecake on serving platter. Cut into wedges. Garnish with mini peppers.
