Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Layered Vegetable Cheesecake

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

10 ServingsPrep: 35 min. + cooling Bake: 35 min. + chilling

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 mayonnaise
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;

2 of 2

Layered Vegetable Cheesecake (continued)

Directions (continued)

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.

Nutrition 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.