Savory Roasted Red Pepper Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons fine, dry breadcrumbs |
1 1/2 (8-ounce) packages cream cheese, softened |
1/4 cup milk |
2 large eggs |
1 (1.3-ounce) package creamy tomato pasta sauce mix |
1 (7-ounce) jar roasted red peppers, drained and finely chopped (about 2/3 cup) |
1/2 cup chopped green onions |
1/2 cup (2 ounces) shredded jarlsberg or gouda cheese |
garnish: parsley sprig |
french baguette, sliced and toasted |
Directions:
1. Coat a 6-inch springform pan with vegetable cooking spray; sprinkle with breadcrumbs.
2. Beat cream cheese at medium speed with an electric mixer until smooth; gradually add milk, beating until smooth. Add eggs, 1 at a time, beating well after each addition.
3. Stir in sauce mix and next 3 ingredients. Pour into prepared pan.
4. Bake at 325° for 55 to 60 minutes or until almost set. Cool completely in pan; remove from pan. Cover and chill 8 hours. Garnish, if desired, and serve with toasted baguette slices.
5. Note: In testing we used Knorr Parma Rosa pasta sauce mix.
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