Layered Vegetable Cheesecake Recipe

Layered Vegetable Cheesecake Recipe photo by Taste of Home

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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

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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

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Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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