Layered Vegetable Cheesecake Recipe

By Grandmax4

Editor's Note: Cheesecake may be baked a day ahead and refrigerated.

Ingredients

• CUCUMBER DILL SAUCE:
• 1-1/3 cups dry bread crumbs
• 1/3 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 2 eggs, lightly beaten
• 1 cup (8 ounces) sour cream
• 1/3 cup all-purpose flour
• 1/4 cup finely chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 3/4 cup shredded carrots
• 3/4 cup diced green pepper
• 3/4 cup diced sweet red pepper
• 1 cup (8 ounces) plain yogurt
• 1/3 cup mayonnaise
• 1/2 cup finely chopped unpeeled cucumber
• 1/4 teaspoon salt
• 1/4 teaspoon dill weed

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

1.
Combine bread crumbs and butter; press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan.

2.
In a large bowl, beat cream cheese until smooth. Add eggs, beat on low speed just until combined. Add sour cream, flour, onion, salt and pepper; beat just until combined. Pour 1 cup into crust; sprinkle with carrots. Continue layering with 1 cup cream cheese mixture, red pepper, then remaining cream cheese mixture. Place pan on a baking sheet.

3.
Bake at 325° for 35-40 minutes or until set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night. In a small bowl, combine sauce ingredients; refrigerate.

4.
Remove sides of pan. Serve chilled or warm with cucumber dill sauce.

5.
To serve warm, remove from the refrigerator 1 hour before serving. Let cheesecake come to room temperature for 30 minutes, then reheat at 300° for 20-25 minutes or until warm. Refrigerate leftovers.
Yield: 10-12 main-dish servings; 12-14 appetizer servings.