Savory Sun-dried Tomato Appetizer Cheesecake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 20
• 2/3 cup breadcrumbs
• 3 tablespoons butter, melted
• 16 ounces reduced-fat cream cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped green onion
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 eggs
• 3/4 cup sun-dried tomato packed in oil, blotted with paper towel and finely minced
• 1 1/4 cups sour cream
• 1/2 teaspoon italian herb seasoning

Recipe

• 1 preheat oven to 350 degrees.
• 2 stir together bread crumbs and melted butter. pat into the bottom of a greased.
• 3 9-inch springform pan (or 9-inch deep dish pie plate).
• 4 bake for 10 minutes. remove from oven and set aside to cool.
• 5 in large bowl whip cream cheese just to soften. add shredded cheese and seasoning 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.
• 6 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.