Layered Vegetable Cheesecake Recipe

Layered Vegetable Cheesecake Recipe Layered Vegetable Cheesecake Recipe photo by Taste of Home Rating 4

A cake that's savory instead of sweet? Absolutely! Everyone who tastes this cheesy concoction, topped with a dilly of a cucumber sauce, will relish its richness and come back for more. "It's a family favorite," writes Donna Cline of Pensacola, Florida.—Donna Cline, Pensacola, Florida

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Layered Vegetable Cheesecake Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Layered Vegetable Cheesecake Recipe
  • Prep: 35 min. + cooling Bake: 35 min. + chilling
  • Yield: 10 Servings
35 35 70

Ingredients

  • 1-1/3 cups dry bread crumbs
  • 1/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1/3 cup all-purpose flour
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3/4 cup shredded carrots
  • 3/4 cup diced green pepper
  • 3/4 cup diced sweet red pepper
  • CUCUMBER DILL SAUCE:
  • 1 cup (8 ounces) plain yogurt
  • 1/3 cup Hellmann's® Real Mayonnaise
    [x]
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

    See More Recipes >

  • 1/2 cup finely chopped unpeeled cucumber
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed

Directions

  • Combine bread crumbs and butter; press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan.
  • In a large bowl, beat cream cheese until smooth. Add eggs, beat on low speed just until combined. Add sour cream, flour, onion, salt and pepper; beat just until combined. Pour 1 cup into crust; sprinkle with carrots. Continue layering with 1 cup cream cheese mixture, red pepper, then remaining cream cheese mixture. Place pan on a baking sheet.
  • Bake at 325° for 35-40 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night. In a small bowl, combine sauce ingredients; refrigerate.
  • Remove sides of pan. Serve chilled or warm with cucumber dill sauce.
  • To serve warm, remove from the refrigerator 1 hour before serving. Let cheesecake come to room temperature for 30 minutes, then reheat at 300° for 20-25 minutes or until warm. Refrigerate leftovers. Yield: 10-12 main-dish servings; 12-14 appetizer servings.

    Editor's Note: Cheesecake may be baked a day ahead and refrigerated.

Nutritional Facts 1 serving (1 slice) equals 344 calories, 26 g fat (13 g saturated fat), 105 mg cholesterol, 449 mg sodium, 19 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Layered Vegetable Cheesecake in Country Woman March/April 1997, p10

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Layered Vegetable Cheesecake

Layered Vegetable Cheesecake Recipe

Layered Vegetable Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(0-0) of 0 reviews
 
 

July 4th Recipes

July 4th Recipes
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT