Preheat oven to 350 degrees.
Stir together bread crumbs and melted butter. Pat into the bottom of a greased 9-inch springform pan (OR 9-inch deep dish pie plate). Bake for 5 minutes. Remove from oven and set aside to cool.
In large bowl whip cream cheese just to soften. Add shredded cheese, green onions, black pepper, and cayenne pepper, and mix to combine. Add eggs, one at a time and beat just until each egg is no longer visible. Fold in tomatoes. Pour filling into crust. Place pan on a cookie sheet and bake for 20-25 minutes or until almost firm in the middle.
Combine sour cream and Italian seasonings and pour over cheesecake. Return to oven for 5 minutes. Turn off oven, leaving door slightly open, let cake cool in oven for about 20 minutes.
Remove to a wire rack and run a sharp knife around the edge of the cake. Let cool completely before removing sides of pan. When cooled, wrap tightly and chill overnight or preferably a couple days. Makes 20 appetizer servings.
Per Serving: Calories 149; Protein 7 g; Fat 9 g; Carbs 5 g; Fiber 0 g; Sugar 0 g; Sodium 226 mg
Per Serving: Calories 125; Protein 7 g; Fat 7 g; Carbs 3 g; Fiber 0 g; Sugar 0 g; Sodium 192 mg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (133g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 238 (51%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 61mg||19 %|
|Sodium 1289.8mg||44 %|
|Potassium 1557.7mg||41 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 44.7g|
|Protein 11.6g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
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