Sun-Dried Tomato Cheesecake Squares

29

"Savory egg, cheese, herb and tomato filling baked with a simple, golden crust. Beware - you might want to eat every single square!"
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Ingredients

1 h 30 m servings 191 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. To Make Crust: In a medium bowl blend flour and butter or margarine until mixture resembles coarse crumbs. Add egg and blend just until dough begins to clump. Press dough onto the bottom of a lightly greased 9x13 inch baking dish (dough will be thin). Bake in the preheated oven for about 10 minutes, until lightly golden. Let cool and set aside (Note: Keep oven on at same heat.)
  3. To Make Filling: Place tomatoes, reserved oil, garlic and oregano in a blender or food processor. Chop finely. Blend in eggs. Add cream cheese (should be room temperature) and blend all until smooth. Add sour cream and blend until all mixed together.
  4. Transfer mixture to a medium bowl and stir in green onion. Season with salt and pepper to taste and pour filling into reserved crust. Bake in the preheated oven until filling puffs up and is light brown, about 20 minutes. Cool to room temperature and cut into squares. Serve.

Reviews

29
  1. 36 Ratings

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Most helpful positive review

I made this recipe for Thanksgiving. It was wonderful. I omitted the crust and just served the squares. Thank you so much!

Most helpful critical review

This was very disappointing. I tried this for a New Year Party and no one cared for it. Not something I would make again.

I made this recipe for Thanksgiving. It was wonderful. I omitted the crust and just served the squares. Thank you so much!

This was very disappointing. I tried this for a New Year Party and no one cared for it. Not something I would make again.

I made this recipe because I had some leftover sundried tomatoes from another recipe. Sorry...I just didn't see anything good about this one. It had no flavor and the only time it tasted OK wa...

A little heavy for an appetizer, but would make an excellent dip - very tasty!

This is a very good adult taste and is a challenging food-stuff. I wouldn't make it again, though, because it was a bit thick (especially the pastry), boring, and not too yummy.

this was one of the most luscious appetizers i've made in a long time. quick, easy and delectable!

I made this for a party and was asked for the recipe by several people. They loved it. It is a bit rich but perfect in little squares.

I Love this recipe. It was very elegant for my New Years Eve Party. Just a tip: I used a Tupperware tumbler to roll the crust into the baking dish. I think for such simple ingredients the out...

It's pretty tomato-ey, but I liked it. Definitely something different!!