How to Make a Layered Vegetable Cheesecake

Cheesecakes aren't just for dessert anymore. A savory vegetable cheesecake makes a great luncheon entree or a unique side dish for any dinner party. The smooth texture and the savory flavor will surprise all of your guests. So much so they not only will want a picture of this beautiful layered vegetable cheesecake they will want the recipe too.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 1/3 cups breadcrumbs
• 1/3 cup melted butter
• 2 (8oz) packages cream cheese
• 2 eggs
• 1/3 cup flour
• 1 (8oz) carton of sour cream
• 1/4 cup minced onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup shredded carrots
• 3/4 cup diced green bell pepper
• 3/4 cup diced sweet red pepper

1. 

   Preheat Oven to 300 degrees.
   
   Utilizing this low baking temperature your savory vegetable cheesecake will bake slowly and evenly with out burning the breadcrumb crust.

2. 

   Mix breadcrumbs and melted butter in a small mixing bowl and pat into 9 inch spring form pan and set aside.
   
   I admit to purchasing ready made breadcrumbs but you can utilize homemade in your savory vegetable cheesecake

3. 

   Beat cream cheese on high until fluffy, add eggs one at a time, beating well after each, add flour, sour cream, minced onion, salt and pepper and blend until smooth.
   
   This forms the cream cheese base for your savory vegetable cheesecake. Remember not to over mix and add air to the mixture. After adding the eggs I recommend mixing the additional ingredients by hand.

4. 

   Arrange your savory vegetable cheesecake layers.
   
   Place 1/4 of mixture in pan and top with carrots.
   Place 1/4 of mixture in pan and top with green peppers.
   Place 1/4 of mixture in pan and top with red peppers.
   Place remaining mixture in pan.

5. 

   Bake your savory vegetable cheesecake at 300 degrees for 1 hour, turn off oven but leave cheesecake in the oven for an additional hour to set then remove the savory cheesecake from the oven and let it cool completely before loosening the crust from pan and removing the sides of the pan. You can serve your cheesecake warm but I prefer to chill it in the refrigerator for at least an hour, giving the flavors the additional time to blend throughout.

Tips & Warnings

• This is great with a yogurt, mayo, dillweed topping; 8oz plain yogurt, 1/3 cup mayo, 1/4 t salt, 1 T dried whole dillweed or fresh dillweed if you have it...
• Use which ever veggies are in season but be sure to pat them dry, too much moisture will kill a cheesecake.
• To avoid cracks in this cheesecake (or any cheesecake recipe) be sure not to introduce to much air causing the cheesecake to rise and fall and have cracks appear.

[Arathi]

on 7/28/2009 Such a great recipe! Love the idea of a savory cheesecake. Saving this to my faves. Thanks!

[kated2009]

on 7/22/2009 This sounds very interesting and delicious. I'll have to give it a try. Thank you for sharing.

[walker7]

on 7/15/2009 Sounds very interesting...how's the calorie count on this?

[Rachellewms]

on 7/15/2009 This sounds delish! 5*

[FrazzledNanny]

on 7/13/2009 I've never had a layered vegetable cheesecake before. I can't wait to try this at my next gathering. Thanks for sharing your recipe. 5* & put in my favorites. 5*