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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sun-Dried Tomato Cheesecake Recipe

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This recipe for Sun-Dried Tomato Cheesecake is from Mueller/Bilberry Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup minced dried tomatoes in oil
1 (15 oz.) refrigerated pie crust
2 (8 oz.) pkgs. cream cheese, softened
3 large eggs
1 (5 oz.) pkg. shredded Swiss cheese
3 green onions, chopped (about 1/4 cup)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground red pepper
1 3/4 cup sour cream
Directions:
Directions:
Drain tomatoes well, pressing between paper towels. Set aside. Unfold pie crusts; place one pie crust on lightly floured surface and brush with water. Top with remaining crust. Roll into 12 1/2" circle. Press crust on bottom and up sides of a lightly greased 9" springform pan. Turn edge over 1/2" toward the inside. Crimp with fork. Freeze for 30 minutes. Bake at 450º for 7 minutes. Remove and reduce oven temperature to 350º. Best cream cheese at medium speed until light and fluffy. Add eggs one at a time; stir in tomatoes, Swiss cheese, and next 4 ingredients. Mix well. Pour into baked pie crust. Bake on lower rack at 350º for 35 - 40 minutes. Spread sour cream on top. Cool 20 minutes. Cover and chill 8 hours.

 

 

 

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