Savory Vegetable Cheesecake Recipe

Name: Savory Vegetable Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups cracker crumbs; 1/2 cup butter, melted; Filling:; 2 (8 ounce) packages cream cheese, softened; 2 eggs; 8 ounces sour cream; 1/3 cup all-purpose flour; 1/2 cup minced onion; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 cup shredded carrots; 1 cup chopped broccoli; 1 cup diced red bell pepper; Cucumber Sauce:; 1 (8 ounce) container plain yogurt; 1/3 cup mayonnaise; 3/4 cup peeled and chopped cucumber, divided; 1/2 teaspoon dried dill weed; 1/2 teaspoon salt

Servings: persons

Crust:
1 1/2 cups cracker crumbs
1/2 cup butter, melted
Filling:
2 (8 ounce) packages cream cheese, softened
2 eggs
8 ounces sour cream
1/3 cup all-purpose flour
1/2 cup minced onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded carrots
1 cup chopped broccoli
1 cup diced red bell pepper
Cucumber Sauce:
1 (8 ounce) container plain yogurt
1/3 cup mayonnaise
3/4 cup peeled and chopped cucumber, divided
1/2 teaspoon dried dill weed
1/2 teaspoon salt

1
Preheat oven to 300 degrees F (150 degrees C).
2
Combine cracker crumbs and butter in a large bowl to make the crust. Press into bottom and up the sides of a 9-inch springform pan.
3
Beat cream cheese with an electric mixer until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, flour, onion, 1/2 teaspoon salt, and black pepper; beat until blended.
4
Spread 1/4 of the cream cheese mixture over crust. Sprinkle shredded carrots on top. Repeat layers with remaining cream cheese mixture, broccoli, and red bell pepper, ending with cream cheese mixture on top.
5
Bake in the preheated oven until set and golden, about 1 hour. Turn off oven, open door partially, and leave cheesecake in the oven as it cools, at least 1 hour. Let cool completely, about 1 hour more. Cover with plastic wrap and chill in the refrigerator.
6
Combine yogurt, mayonnaise, 1/2 cup cucumber, dill, and 1/2 teaspoon salt in a bowl; mix until smooth. Cover with plastic wrap and chill until serving.
7
Slice chilled cheesecake and serve garnished with remaining chopped cucumber and cucumber sauce.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: Crust:, 1 1/2 cups cracker crumbs, 1/2 cup butter, melted, Filling:, and more.

Yes, Savory 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.

Savory Vegetable Cheesecake

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