Sun-Dried Tomato Cheesecake |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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This is a great appetizer to serve with assorted crackers. Easy and looks spectacular! Ingredients:
1/2 cup minced sun-dried tomato packed in oil |
1 (15 ounce) package refrigerated pie crusts |
2 (8 ounce) packages cream cheese, softened |
3 large eggs |
1 (5 ounce) package shredded swiss cheese |
3 green onions, chopped |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon ground red pepper |
1 3/4 cups sour cream |
Directions:
1. Preheat oven to 450 degrees.
2. Drain tomatoes well, pressing between paper towels. Set aside.
3. Unroll picrusts; place one piecrust on a lightly floured surface, and lightly brush with water. Top with remainining pie crust. Roll into a 12 1/2 circle. Fit pircrust on bottom and up sides of a lightly greased 9 springform pan, pressing sides to an even thickness. Turn piecrust edge over 1/2 toward the inside, and gently press. Crimp with a fork. Freeze picrust 30 minutes.
4. Bake piecrust at 450 degrees for 7 minutes. Remove from oven and reduce oven temperature to 350 degrees.
5. 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 until blended after each addition. Stir in tomatoes, Swiss cheese, and next 4 ingredients, mixing well. Pour into baked piecrust.
6. Bake on lower rack at 350 degrees for 35-40 minutes or until golden brown and set. Spread sour cream evenly over top. Cool in pan on wire rack 20 minutes; cover and chill for 8 hours.
7. Place cheese cake on serving plate; release and remove sides of pan. Serve with assorted crackers.
8. Garnish, if desired, with edible pansies, marigolds, and nasturtiums. Use long pieces of chives or green onion stems to form flower stems, and mint leaves for flower leaves.
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