Sun Dried Tomato Appetizer Cheesecake

Serves: 8-10 - Cooking Method: Bake at 375 - Total Time: 1 hour 20 minutes

An interesting appetizer - Who says that cheesecake is only for dessert? Buttery cracker crumbs form the base of this sun-dried tomato, cream cheese party recipe. Save this hot hors d'ouerve for a special occasion or when you need to bring a spectacular addition to any party.


Ritz Crackers, crushed - 3/4 cups
Butter - 3 Tbsp
Cream Cheese - 2 cups
Olive Oil – 1 Tbsp

Eggs - 2
Cream – 1/4 cup
Parmesan Cheese, grated – 3/4 cups
Sun Dried Tomatoes, chopped – 1/4 cup
Green Onions, chopped – 1/2 cup
Dried Rosemary crushed – 1/2 tsp


Butter or spray an 8-9" springform pan and heat oven to 375.

1. Melt butter in microwave and mix cracker crumbs. Press buttered crumbs in base of spring form pan.

2. In food processor, blend all remaining ingredients until fully blended.

3. Top with buttered cracker crumbs with cream cheese mixture and gently tap pan on counter to release any air bubbles. Bake for 45-55 minutes until inserted toothpick comes out clean and top begins to brown and crack.

4. Remove from oven and let rest for 10-15 minutes. Unlock spring and remove sides of pan. Serve warm with vegetables (celery, endive and cucumber slices) or crackers.

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