↞ recipe box start page
Category: Appetizer
Prep Time: Cook Time: Total Time:
1 1/3 cups dry bread crumbs
1/3 cup butter, melted
2 (8 oz ) pkg cream cheese, softened
2 eggs, lightly beaten
1 cup sour cream
1/3 cup flour
1/4 cup finely chopped onion
1/4 tsp salt
1/4 tsp 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 plain yogurt
1/3 cup mayonnaise
1/2 cup finely chopped unpeeled cucumber
1/4 tsp salt
1/4 tsp dill weed
Combine bread crumbs and butter; press onto the bottom and 1 inch up the sides of an ungreased 9 inch springform pan.
In a large mixing bowl, beat cream cheese until smooth. Add eggs, beat on low speed just until combined. Add sour cream, flour, onion, salt 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.
Note: Cheesecake may be baked a day ahead and refrigerated.
view more member recipes
LAYERED VEGETABLE CHEESECAKE
view my recipes
print
save
Category: Appetizer
Prep Time: Cook Time: Total Time:
1 1/3 cups dry bread crumbs
1/3 cup butter, melted
2 (8 oz ) pkg cream cheese, softened
2 eggs, lightly beaten
1 cup sour cream
1/3 cup flour
1/4 cup finely chopped onion
1/4 tsp salt
1/4 tsp 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 plain yogurt
1/3 cup mayonnaise
1/2 cup finely chopped unpeeled cucumber
1/4 tsp salt
1/4 tsp dill weed
Combine bread crumbs and butter; press onto the bottom and 1 inch up the sides of an ungreased 9 inch springform pan.
In a large mixing bowl, beat cream cheese until smooth. Add eggs, beat on low speed just until combined. Add sour cream, flour, onion, salt 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.
Note: Cheesecake may be baked a day ahead and refrigerated.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Layered Vegetable Casserole
by sgre52160
8 tbsp butter, divided 4 tbsp olive oil, divided 4 medium zucchini squash, sliced 1/4” thick 1 tsp ground black pepper, divided 3 medium yellow squash, sliced 1/4 inch thick 1 medium eggplant,
by sgre52160
8 tbsp butter, divided 4 tbsp olive oil, divided 4 medium zucchini squash, sliced 1/4” thick 1 tsp ground black pepper, divided 3 medium yellow squash, sliced 1/4 inch thick 1 medium eggplant,
Layered Vegetable Cheese Bake
by sgre52160
1 tablespoon vegetable oil 1 large onion, coarsely chopped 1 large green pepper, seeded, cut into 1 inch squares 1 small eggplant, pared, cut into 1 inch cubes 1/2 pound fresh mushrooms, sliced 1
by sgre52160
1 tablespoon vegetable oil 1 large onion, coarsely chopped 1 large green pepper, seeded, cut into 1 inch squares 1 small eggplant, pared, cut into 1 inch cubes 1/2 pound fresh mushrooms, sliced 1
Layered Vegetable Cheese Casserole
by sgre52160
1 tbsp vegetagble oil 1 large onion, coarsely chopped 1 large green pepper, cut in 1 inch pieces 1 small eggplant or equivalent zucchini, cut in strips or chunks 1 large tomato, chopped 1 tsp sal
by sgre52160
1 tbsp vegetagble oil 1 large onion, coarsely chopped 1 large green pepper, cut in 1 inch pieces 1 small eggplant or equivalent zucchini, cut in strips or chunks 1 large tomato, chopped 1 tsp sal
Lemon Layered Cheesecake Pie
by suemunzlinger
A great double-layered pie for summer with lemon topping covering a creamy cheesecake filling. Make the crust from scratch or with a pre-made graham cracker crust found in the baking aisle. Cr
by suemunzlinger
A great double-layered pie for summer with lemon topping covering a creamy cheesecake filling. Make the crust from scratch or with a pre-made graham cracker crust found in the baking aisle. Cr
view more member recipes