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Roasted Red Pepper Cheesecake Recipe

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This recipe for Roasted Red Pepper Cheesecake, by , is from The Haynie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Haynie
Added: Thursday, June 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 T fine dry breadcrumbs
12oz cream cheese softened
1/4 c milk
2 large eggs
1 1.3oz pkg creamy tomato pasta sauce mix*
1 7oz jar roasted red peppers drained and finely chopped
1/2 c chopped green onions
1/2 c shredded Jarlsberg or Gouda cheese
French bread, sliced and toasted


Directions:
Directions:
Coat a 6" spring form pan with veg spray. Sprinkle with breadcrumbs. Beat cream cheese until smooth, gradually add milk then eggs one at a time beating well after each one. Stir in sauce mix and next three ingredients. Pour into prepared pan. Bake @325 for 55-60 minutes. Let cool completely then turn out of pan and chill preferably over night. Serve with toasted bread.
*Knorr Parma Rosa pasta sauce mix is a good one.

Personal Notes:
Personal Notes:
Out of some fandangled magazine but it sounded so good.

 

 

 

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