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Layered Vegetable Cheesecake

 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 King Arthur Unbleached 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

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Layered Vegetable Cheesecake (continued)

Directions (continued)

  • 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.