Layered Vegetable Cheesecake Recipe

Name: Layered Vegetable Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 cup plain yogurt; 1/3 cup mayonnaise; 1/2 cup finely chopped unpeeled cucumber; 1/4 teaspoon salt; 1/4 teaspoon dill weed

Servings: persons

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
1 cup plain yogurt
1/3 cup mayonnaise
1/2 cup finely chopped unpeeled cucumber
1/4 teaspoon salt
1/4 teaspoon dill weed

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
3
.
4
Bake at 325u00b0 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.
5
Remove sides of pan. Serve chilled or warm with cucumber dill sauce.
6
To serve warm, remove from the refrigerator 1 hour before serving. Let cheesecake come to room temperature for 30 minutes, then reheat at 300u00b0 for 20-25 minutes or until warm. Refrigerate leftovers.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Layered Vegetable Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Layered Vegetable Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions