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Layered Vegetable Cheesecake

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:

Printed from tasteofhome.com Oct 12, 2008

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Layered Vegetable Cheesecake cont.

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

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 mixing
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

Printed from tasteofhome.com Oct 12, 2008

Layered Vegetable Cheesecake

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

Yield: 10-12 main-dish servings; 12-14 appetizer servings.