Add a photo of this recipe...
(You could win $100 in our photo contest!)

Sun Dried Tomato Cheesecake

Recipes » Appetizers » Dips and Spreads

Try this Sun Dried Tomato Cheesecake recipe, or contribute your own.

Yield: 1 Servings Ready in moments

Cuisine: Main Ingredient: Cream Cheese

(0, 0) (reviews)

favorite of 0 people 0 people Try Soon want to try

Add to Favorites

Try Soon

+ Calendar

+ Grocery+ Menu + I've Made

Recipe
Photos (0)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 1 Servings

1/2 cupminced dried tomatoes in oil

1 15 ounce pkgrefrigerated pie crust

2 8 ounce pkgCream cheese

1 5 ounce pkgSwiss Cheese

3 green onions

1/2 tspsalt

1/2 tspblack pepper

1 3/4 cupsour cream

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.