Sun-Dried Tomato Cheesecake Squares Recipe

Note: Butter and cream cheese should be cut into bits. Sun-dried tomatoes should be drained, but reserve 1 T oil.

Step 1

Preheat oven to 350^. Make crust - blend flour and butter until mix resembles coarse crumbs.

Step 2

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.


Step 3

In processor, finely chop tomatoes with reserved oil, garlic and oregano. Blend in eggs. Add cream cheese and blend until smooth.

Step 4

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.

Step 5

Cool to room temp and cut into squares.

Things You'll Need

  • 1 1/4c Flour
  • 6tb Butter; chilled*
  • 1lg Egg
  • 1/2c Oil-pkd sun-dried tomatoes*
  • 6 Cloves garlic
  • 2ts Chopped fresh oregano
  • 3 Large eggs
  • 16oz Cream cheese; room temp*
  • 1c Sour cream
  • 1/2c Green onion, finely chopped

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