SUN-DRIED TOMATO CHEESECAKE SQUARES

SUN-DRIED TOMATO CHEESECAKE SQUARES image

Number Of Ingredients 12

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Crust
1-1/4 cups all-purpose flour
6 tablespoons unsalted butter, chilled, cut into pieces
1 large egg
Filling
1/2 cup oil-packed sun-dried tomatoes, drained, 1 T oil reserved
6 cloves garlic, chopped
2 teaspoons chopped fresh oregano, or 1/2 teaspoon, crumbled
3 large eggs
16 ounces cream cheese, cut into pieces, room temp
1 cup sour cream
1/2 cup chopped green onions

Steps:

Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. To Make Crust: Pulse flour and butter in processor using on/off turns until mixture resembles coarse crumbs. Add egg and blend just until dough begins to clump. Press dough onto the bottom of a lightly greased 9x13 inch baking dish (dough will be thin). Bake in preheated oven for about 10 minutes, until lightly golden. Crust may crack. Let cool and set aside. Keep oven on at same temp. To Make Filling: Rough chop tomatoes. Put them, reserved oil, garlic and oregano in a blender or food processor. Chop finely. Blend in eggs. Add cream cheese (should be room temperature) and blend all until smooth. Add sour cream and blend until all mixed together. Transfer mixture to a medium bowl and stir in green onions. Season with salt and pepper to taste. Pour filling into reserved crust. Bake in the preheated oven until filling puffs up and is light brown, about 20 minutes. Cool to room temperature and cut into 1-1/2" squares or triangles.