Sun-Dried Tomato And Basil Cheesecake Appetizer

Name: Sun-Dried Tomato And Basil Cheesecake Appetizer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dark pumpernickel breadcrumbs; 3/4 cup unsalted butter; 2 ounces parmesan cheese, grated; 3 (8 ounce) packages reduced-fat cream cheese; 3 tablespoons chopped onions; 1 (32 ounce) jar sun-dried tomatoes; 1 tablespoon dried basil; 5 large eggs; 16 ounces low-fat sour cream; 3 tablespoons pesto sauce; fresh basil leaf (to garnish)

Servings: persons

1 1/2 cups dark pumpernickel breadcrumbs
3/4 cup unsalted butter
2 ounces parmesan cheese, grated
3 (8 ounce) packages reduced-fat cream cheese
3 tablespoons chopped onions
1 (32 ounce) jar sun-dried tomatoes
1 tablespoon dried basil
5 large eggs
16 ounces low-fat sour cream
3 tablespoons pesto sauce
fresh basil leaf (to garnish)

1
Preheat oven to 350u00b0F.
2
In a food processor, blend the bread, 1/2 cup softened butter and 3 tablespoons grated Parmesan cheese. Spray cooking oil in the bottom of a nonstick 91/2-inch springform pan. Cut a piece of parchment to fit the bottom of the pan. Press crumb mixture into pan, going up 1/4 inch on sides. Refrigerate.
3
Beat the cream cheese until smooth in a sturdy electric mixer. Add chopped onion, 1/4 cup grated Parmesan cheese, 1/4 cup melted and cooled butter, 1 tablespoon oil and herbs from the tomato jar, and the basil. Add eggs, 7 tablespoons chopped sun-dried tomatoes and sour cream, blending until smooth.
4
Pour a third of the filling into the refrigerated crust. Add a layer of about 15 coarsely chopped sun-dried tomatoes, followed by another third of the filling. Add a thin layer of pesto (don't go too close to the edge with this) and remaining third of filling.
5
Bake 50-60 minutes on second-to-lowest rack of oven, placing a foil sheet underneath to catch drippings. When set in center, turn off oven and let the cheesecake sit 20 more minutes. Cool and refrigerate for a day.
6
Remove sides of pan and place cheesecake on a serving platter. Garnish with fresh basil leaves and pieces of sundried tomato. Enjoy with crackers or rustic breads.

1164

kcal

Calories

100

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.
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 11 ingredients. The key ingredients include: 1 1/2 cups dark pumpernickel breadcrumbs, 3/4 cup unsalted butter, 2 ounces parmesan cheese, grated, 3 (8 ounce) packages reduced-fat cream cheese, and more.

Yes, Sun-Dried Tomato And Basil Cheesecake Appetizer 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!