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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:
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

Printed from tasteofhome.com Nov 19, 2008

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Layered Vegetable Cheesecake cont.

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
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.