LAYERED VEGETABLE CHEESECAKE

Layered Vegetable Cheesecake image

A cake that's savory instead of sweet? Absolutely! Everyone who tastes this cheesy concoction, topped with a dilly of a cucumber sauce, will relish its richness and come back for more. It's a family favorite. -Donna Cline, Pensacola, Florida

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 10-12 main-dish servings; 12-14 appetizer servings.

Number Of Ingredients 18

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Ingredients

1-1/3 cups dry bread crumbs
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
2 large eggs, lightly beaten
1 cup 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
CUCUMBER DILL SAUCE:
1 cup plain yogurt
1/3 cup mayonnaise
1/2 cup finely chopped unpeeled cucumber
1/4 teaspoon salt
1/4 teaspoon dill weed

Steps:

Combine bread crumbs and butter; press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan. , 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. , 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., Remove sides of pan. Serve chilled or warm with cucumber dill sauce., 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.

Nutrition Facts : Calories 344 calories, Fat 26g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 449mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.