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Reuben Cheesecake


  • 1 1/3 cups whole grain rye cracker crumbs
  • 1/4 cup plus 2 tablespoons butter or margarine, melted
  • 16 ounces cream cheese, softened
  • 4 eggs
  • 1/4 cup all-purpose flour
  • 1 (8 ounce) bottle Thousand Island dressing
  • 1 1/4 cup shredded Swiss cheese
  • 1 (8 ounce) can sauerkraut, well drained and chopped
  • 1/2 pound sliced corned beef, shredded

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  1. Combine cracker crumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring-form pan. Set aside.
  2. Beat cream cheese at high speed of an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition.
  3. Add flour and salad dressing, mixing at low speed until blended.
  4. Fold in Swiss cheese and remaining ingredients.
  5. Pour mixture into the prepared pan.
  6. Bake at 300 degrees F for 1 hour or until set.
  7. Turn oven off, and partially open oven door; leave cheesecake in oven for 1 hour.
  8. Remove from oven, and let cool completely on a wire rack.
  9. Cover and chill.