Vegetable Savory Cheesecake Recipe

Name: Vegetable Savory Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plain breadcrumbs; 1 tablespoon vegetable oil; 1 cup coarsely shredded zucchini; 1 cup coarsely shredded carrot; ¼ cup finely chopped red bell pepper; 2 (8 ounce) packages cream cheese, softened; 2 eggs; ½ cup sour cream; ½ cup grated parmesan cheese; ½ cup chopped fresh parsley; 4 garlic cloves, minced; ¼ teaspoon dried thyme

Servings: persons

1 tablespoon plain breadcrumbs
1 tablespoon vegetable oil
1 cup coarsely shredded zucchini
1 cup coarsely shredded carrot
¼ cup finely chopped red bell pepper
2 (8 ounce) packages cream cheese, softened
2 eggs
½ cup sour cream
½ cup grated parmesan cheese
½ cup chopped fresh parsley
4 garlic cloves, minced
¼ teaspoon dried thyme

1
Preheat oven to 350; grease an 8-inch springform pan; dust with bread crumbs.
2
In a big skillet, heat the oil over medium heat; add in zucchini, carrots, and bell peppers.
3
Cook, stirring until softened, about 3 minutes; let cool.
4
In a big bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time, beating after each addition.
5
Beat in the sour cream, Parmesan cheese, parsley, garlic, thyme, and vegetable mixture; pour into prepared pan.
6
Place cheesecake pan in a larger pan filled with hot water 1 1/2 inches deep (if you think your springform pan will leak, wrap in foil before putting in the water bath).
7
Bake 50 minutes in the water bath; remove from oven and cool.
8
*Can substitute chopped basil for the parsley.

602

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

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 12 ingredients. The key ingredients include: 1 tablespoon plain breadcrumbs, 1 tablespoon vegetable oil, 1 cup coarsely shredded zucchini, 1 cup coarsely shredded carrot, and more.

Yes, Vegetable Savory 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!

Vegetable Savory Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions