The best delicious Sun-dried Tomato Cheesecake Squares recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sun-dried Tomato Cheesecake Squares recipe today!
Hello my friends, this Sun-dried Tomato Cheesecake Squares recipe will not disappoint, I promise! Made with simple ingredients, our Sun-dried Tomato Cheesecake Squares is amazingly delicious, and addictive, everyone will be asking for more Sun-dried Tomato Cheesecake Squares.
What Makes This Sun-dried Tomato Cheesecake Squares Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sun-dried Tomato Cheesecake Squares.
Ready to make this Sun-dried Tomato Cheesecake Squares Recipe? Let’s do it!
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-CRUST-
1 1/4 c Flour
6 tb Butter; chilled*
1 lg Egg
FILLING
1/2 c Oil-pkd sun-dried tomatoes*
6 Cloves garlic
2 ts Chopped fresh oregano
3 Large eggs
16 oz Cream cheese; room temp*
1 c Sour cream
1/2 c Green onion, finely chopped
*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 13×9″ 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.
Yields
20 Servings
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