Layered Vegetable Cheesecake Recipe

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Layered Vegetable Cheesecake Recipe
Layered Vegetable Cheesecake Recipe photo by Taste of Home
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Layered Vegetable Cheesecake Recipe

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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
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 35 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 35 min. + chilling

Ingredients

  • 1-1/3 cups dry bread crumbs
  • 1/3 cup butter or margarine, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 eggs
  • 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
  • Optional garnishes: carrots and sweet red pepper cut into flowers, green pepper cut into leaves, green onions, fresh savory and bay leaves
  • CUCUMBER DILL SAUCE:
  • 1 cup (8 ounces) plain yogurt
  • 1/3 cup mayonnaise or salad dressing
  • 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 mixing bowl, beat cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, flour, onion, salt and pepper; mix well. Pour 1 cup into crust; sprinkle with carrots. Continue layering with 1 cup cream cheese mixture, red pepper, then remaining cream cheese mixture. Bake at 325° for 35-40 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan. Cool 1 hour longer. Refrigerate at least 8 hours. Just before serving, remove sides of pan. Garnish as desired with vegetables and herbs. Serve cool or warm. To serve warm, remove from 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. Combine sauce ingredients; chill. Serve with the cheesecake. Yield: 10-12 main-dish servings; 12-14 appetizer servings.
Editor's Note: Cheesecake may be baked a day ahead and refrigerated.
Originally published as Layered Vegetable Cheesecake in Country Woman March/April 1997, p10

Nutritional Facts

1 slice: 344 calories, 26g fat (13g saturated fat), 105mg cholesterol, 449mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 7g protein.

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  • 1-1/3 cups dry bread crumbs
  • 1/3 cup butter or margarine, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 eggs
  • 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
  • Optional garnishes: carrots and sweet red pepper cut into flowers, green pepper cut into leaves, green onions, fresh savory and bay leaves
  • CUCUMBER DILL SAUCE:
  • 1 cup (8 ounces) plain yogurt
  • 1/3 cup mayonnaise or salad dressing
  • 1/2 cup finely chopped unpeeled cucumber
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  1. Combine bread crumbs and butter; press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. In a mixing bowl, beat cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, flour, onion, salt and pepper; mix well. Pour 1 cup into crust; sprinkle with carrots. Continue layering with 1 cup cream cheese mixture, red pepper, then remaining cream cheese mixture. Bake at 325° for 35-40 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan. Cool 1 hour longer. Refrigerate at least 8 hours. Just before serving, remove sides of pan. Garnish as desired with vegetables and herbs. Serve cool or warm. To serve warm, remove from 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. Combine sauce ingredients; chill. Serve with the cheesecake. Yield: 10-12 main-dish servings; 12-14 appetizer servings.
Editor's Note: Cheesecake may be baked a day ahead and refrigerated.
Originally published as Layered Vegetable Cheesecake in Country Woman March/April 1997, p10

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