Sun-Dried Tomato Cheesecake
Makes 20-24 Appetizer Servings
Needs to chill for 8 hours
½ C Minced dried tomatoes in oil
1 (15oz) package refrigerated piecrust
2 (8oz) packages cream cheese, softened
3 large eggs
1 (5oz) package shredded Swiss cheese
3 green onion, chopped (about ¼ cup)
½ t salt
½ t ground black pepper
¼ t ground red pepper
1 ¾ C sour cream
Assorted crackers
Garnishes: edible pansies, marigolds, and nastutiums; fresh chives; green onion stems; fresh mint leaves
Drain tomatoes well, pressing between paper towels. Set aside.
Unfold or unroll piecrusts; place one piecrust on a lightly floured surface and lightly brush with water. Top with remaining crust. Roll into 1 (12 ½-inch) circle. Fit piecrust on bottom can up sides of a lightly greased 9 in spring-form pan, pressing sides to an even thickness. Turn piecrust edge over ½ inch toward the inside, and gently press. Crimp with a fork, if desired. Freeze piecrust 30 minutes.
Bake piecrust at 450 degrees for 7 minutes. Remove from oven, and reduce oven temperature to 350 degrees.
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 until blended after each addition. Stir in tomatoes, Swiss cheese, and next 4 ingredients, mixing well. Pour into baked piecrust.
Bake on lower rack at 350 degrees for 35 to 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 8 hours. Place cheesecake on serving plate; release and remove sides of pan. Serve with assorted crackers, and garnish, if desired.
Needs to chill for 8 hours
½ C Minced dried tomatoes in oil
1 (15oz) package refrigerated piecrust
2 (8oz) packages cream cheese, softened
3 large eggs
1 (5oz) package shredded Swiss cheese
3 green onion, chopped (about ¼ cup)
½ t salt
½ t ground black pepper
¼ t ground red pepper
1 ¾ C sour cream
Assorted crackers
Garnishes: edible pansies, marigolds, and nastutiums; fresh chives; green onion stems; fresh mint leaves
Drain tomatoes well, pressing between paper towels. Set aside.
Unfold or unroll piecrusts; place one piecrust on a lightly floured surface and lightly brush with water. Top with remaining crust. Roll into 1 (12 ½-inch) circle. Fit piecrust on bottom can up sides of a lightly greased 9 in spring-form pan, pressing sides to an even thickness. Turn piecrust edge over ½ inch toward the inside, and gently press. Crimp with a fork, if desired. Freeze piecrust 30 minutes.
Bake piecrust at 450 degrees for 7 minutes. Remove from oven, and reduce oven temperature to 350 degrees.
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 until blended after each addition. Stir in tomatoes, Swiss cheese, and next 4 ingredients, mixing well. Pour into baked piecrust.
Bake on lower rack at 350 degrees for 35 to 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 8 hours. Place cheesecake on serving plate; release and remove sides of pan. Serve with assorted crackers, and garnish, if desired.