Sun-dried tomato cheesecake squares
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour |
| 6 | tablespoons | Butter; chilled* |
| ½ | cup | Oil-pkd sun-dried tomatoes* |
| 6 | Cloves garlic | |
| 2 | teaspoons | Chopped fresh oregano |
| 3 | Large eggs | |
| 1 | large | Egg |
| 16 | ounces | Cream cheese; room temp* |
| 1 | cup | Sour cream |
| ½ | cup | Green onion, finely chopped |
Directions
CRUST
FILLING
*Note: Butter and cream cheese should be cut into bits. Sun-dried tomatoes should be drained, but reserve 1 T oil.
Preheat oven to 350^. Make crust - blend flour and butter until mix resembles coarse crumbs. Add egg and blend just until dough begins to clump. Press onto bottom of 13x9" baking dish (dough will be thin).
Bake about 10 minutes, until light golden. Cool. FILLING: in processor, finely chop tomatoes with reserved oil, garlic and oregano. Blend in eggs. Add cream cheese and blend until smooth. Add sour cream and blend until combined. Transfer filling to bowl and mix in chopped green onion. Season to taste with salt & pepper. Pour filling into crust and bake until filling puffs & is light brown, about 20 minutes. Cool to room temp and cut into squares.
Source: Dec. '91 Bon Appetit magazine.
Shared by Gayle, Prodigy ID# (KXXP21F).