Vegetable Savory Cheesecake
Ingredients
- 1 tablespoon plain breadcrumbs ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1 cup coarsely shredded zucchini ⓘ
- 1 cup coarsely shredded carrot ⓘ
- 14 cup finely chopped red bell pepper ⓘ
- 2 (8 ounce) packages cream cheese, softened ⓘ
- 2 eggs ⓘ
- 12 cup sour cream ⓘ
- 12 cup grated parmesan cheese ⓘ
- 12 cup chopped fresh parsley ⓘ
- 4 garlic cloves, minced ⓘ
- 14 teaspoon dried thyme ⓘ
Instructions
- Preheat oven to 350; grease an 8-inch springform pan; dust with bread crumbs.
- In a big skillet, heat the oil over medium heat; add in zucchini, carrots, and bell peppers.
- Cook, stirring until softened, about 3 minutes; let cool.
- In a big bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time, beating after each addition.
- Beat in the sour cream, Parmesan cheese, parsley, garlic, thyme, and vegetable mixture; pour into prepared pan.
- 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).
- Bake 50 minutes in the water bath; remove from oven and cool.
- *Can substitute chopped basil for the parsley.
Nutrition & Diet Analysis (per serving)
779
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).