| Prep time: | 15 Min |
| Cook time: | 40 Min |
| Ready in: | 55 Min |
| SERVINGS: |
| Original yield: 16 servings |
INGREDIENTS
* 1 cup finely crushed thin wheat crackers
* 3 tablespoons butter, melted
* 12 ounces reduced-fat cream cheese
* 2 (8 ounce) containers reduced-fat plain yogurt
* 1 egg
* 1 egg yolk
* 1/4 teaspoon dried basil
* 1/8 teaspoon dried rosemary, crushed
* 2 cups shredded reduced-fat Swiss cheese
* Assorted crackers
DIRECTIONS
* In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large mixing bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese.
* Pour into prepared crust. Place pan on a baking sheet. Bake at 350 degrees F for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
* Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers.
