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Sun-Dried Tomato Cheesecake Recipe

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This recipe for Sun-Dried Tomato Cheesecake, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup minced dried tomatoes in oil
1 (15-oz) package refrigerated piecrusts
2 (8-oz) packages cream cheese, softened
3 large eggs
1 (5-oz) package shredded Swiss cheese
3 green onions, chopped (about 1/4 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
1-3/4 cups sour cream

Directions:
Directions:
Drain tomatoes well, pressing between paper towels. Set aside. Unfold piecrusts; place one piecrust on a lightly floured surface, and brush with water. Top with remaining crust. Roll into 1 (12-1/2 inch) circle. Press piecrust on bottom and up sides of a lightly greased 9-inch springform pan. Press out folds in piecrust on sides of pan; turn edge over 1/2 inch toward the inside and gently press. Crimp with a fork, if desired. Freeze piecrust 30 minutes. Bake at 450 for 7 minutes. Remove piecrust from oven, and reduce oven temperature to 350. Beat cream cheese at medium speed with an electric mixer 2-3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in tomatoes, Swiss cheese and next 4 ingredients, mixing well. Pour into baked piecrust. Bake on lower rack at 350 for 35 to 40 minutes or until golden brown and set. Spread sour cream evenly over top. Cool on wire rack for 20 minutes; cover and chill 8 hours. Place cheesecake on a serving plate; release and remove sides of pan.

 

 

 

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