Appetizer cheesecake? MmmmHmmmm…

SAVORY SUN-DRIED TOMATO APPETIZER CHEESECAKE

A little different…but when it comes to cheesecake anything is good!  This one will be a hit on your celebration tables, or at any potluck, BBQ, or picnic. For low-carb-hardly-any-calories serve with assorted cut veggies to dip.  

The add-ins are really up to you.  Sub out the tomatoes for greek olives and part of the mozzarella for feta cheese.  Stir in a little crushed pineapple or jalapenos…anything you’d like.  Leave off the crust altogether for even lower calories – I’ve given stats for either way.

(For complete fabulous-ness don’t be tempted to use fat-free cream cheese as it tends to make cheesecakes rubbery!)

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2/3 cup plain bread crumbs (unseasoned)
2 tablespoons butter, melted

Two 8-ounce pkgs reduced-fat cream cheese
2 cups shredded part skim mozzarella
1/4 cup chopped green onions
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 eggs
3/4 cup sun-dried tomatoes in oil, blotted with paper towel and finely minced
1 cup light sour cream OR plain Greek yogurt for added protein
1/2 teaspoon Italian Herb seasoning

Preheat oven to 350 degrees.
Stir together bread crumbs and melted butter. Pat into the bottom of a greased 9-inch springform pan (OR 9-inch deep dish pie plate). Bake for 5 minutes. Remove from oven and set aside to cool.

In large bowl whip cream cheese just to soften. Add shredded cheese, green onions, black pepper, and cayenne pepper, and mix to combine. Add eggs, one at a time and beat just until each egg is no longer visible. Fold in tomatoes. Pour filling into crust. Place pan on a cookie sheet and bake for 20-25 minutes or until almost firm in the middle.

Combine sour cream and Italian seasonings and pour over cheesecake. Return to oven for 5 minutes. Turn off oven, leaving door slightly open, let cake cool in oven for about 20 minutes.

Remove to a wire rack and run a sharp knife around the edge of the cake. Let cool completely before removing sides of pan. When cooled, wrap tightly and chill overnight or preferably a couple days. Makes 20 appetizer servings.


 With crust:
Per Serving: Calories 149; Protein 7 g; Fat 9 g; Carbs 5 g; Fiber 0 g; Sugar 0 g; Sodium 226 mg
 Without crust
Per Serving: Calories 125; Protein 7 g; Fat 7 g; Carbs 3 g; Fiber 0 g; Sugar 0 g; Sodium 192 mg

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10 Comments Add yours

  1. Carol says:

    Looks so good! Cannot wait to try this. Thanks

  2. Leslie Elam says:

    Have you tried subbing nonfat greek yogurt for the sour cream?

    1. Linda says:

      No…but that is perfect. I wish I’d done that the first time!! In fact I’m going to suggest that in the recipe…THANKS!

  3. T2Nashville says:

    I adore sundried tomatoes, but I may try this with roasted red peppers instead. I love when you post new recipes!

  4. Wow, this is definitely DIFFERENT. I’m scared to try but I love sun dried tomatoes

  5. Sarah says:

    I actually just discovered your website today and have to say I’m incredibly impressed, I’ve copied alot of the recipes and ended up with a booklet over 72 pages long. My only issue is that I’m in australia so it’s going to take me a while to convert alot of the stuff and find substitutes for some of the stuff in the receipe that I’ve never even heard of, which is fine, just means when I make it – it will be even more yummier because I’ve checked all of the ingredients out!

  6. Food Stories says:

    Linda … I have been reading your blog for years now. I adore your recipes and photography so I just wanted to stop by and nominate you for my NEW Food Stories Award for Excellence in Storytelling. You can check out the details at my site … http://foodstoriesblog.com/food-stories-award/ … Have a great foodie day!

  7. nicello says:

    I am so glad that I found your wordpress site through pinterest! Now one of my favorite Blogs!

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