Sun Dried Tomato Cheesecake
2/3 cup bread crumbs
3 tablespoons butter, melted
Two 8-ounce pkgs reduced-fat cream cheese
2 cups shredded mozzarella
1/4 cup chopped green onions
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 cup sun-dried tomatoes in oil, blotted with paper towel and finely minced
1 1/4 cup sour cream
1/2 teaspoon Italian Herb seasoning
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 and seasoning 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.
Pairs Well With
Per Serving: Calories 172; Protein 8 g; Fat 12 g Tot Fat; Carbs 7 g; Sugar 1 g; Sodium 311 mg