Appetizer Pate’ Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Philadelphia | Appetizers, Dips | 16 | Servings |
INGREDIENTS
| 1 | c | Crushed plain croutons |
| 3 | T | Margarine, melted |
| 1 | Unflavored gelatin | |
| 1/2 | c | Cold water |
| 16 | oz | Philadelphia Cream Cheese |
| softened | ||
| 8 | oz | Braunschweiger or liver |
| sausage | ||
| 1/4 | c | Mayonnaise |
| 3 | T | Pimiento, chopped |
| 2 | T | Onion, grated |
| 1 | T | Prepared mustard |
| 1/2 | t | Lemon juice |
INSTRUCTIONS
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@aol.com on Aug 3, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 496
Calories From Fat: 362
Total Fat: 40.8g
Cholesterol: 162.4mg
Sodium: 1365.8mg
Potassium: 35.9mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: <1g
Protein: 28.1g