Sun Dried Tomato Cheesecake
Sun Dried Tomato Cheesecake Preparation
Drain tomoatoes well, pressing between paper towels.
Unfold piecrusts; place 1 piecrust on a lightly floured surface,a nd 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 oover 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 to 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 3 ingredients, mixing well. Pour into baked piecrust.
Bake on lower rack at 350 for 35-40 minutes or until golden brown and set. Spread sour cream over top. Cool on a wire rack for 20 minutes. Cover and chill for 8 hours. Place cheesecake on serving plate, garnish and serve with crackers.
Watch that piecrust sides do not slide into pan while baking.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Sun Dried Tomato Cheesecake. Be the first to review it!
There are no tags on this recipe. Log in to add tags.
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven