Sun-dried Tomato And Basil Cheesecake Appetizer

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 30
• 1 1/2 cups dark pumpernickel breadcrumbs
• 3/4 cup unsalted butter
• 2 ounces parmesan cheese, grated
• 3 (8 ounce) packages reduced-fat cream cheese
• 3 tablespoons chopped onions
• 1 (32 ounce) jar sun-dried tomatoes
• 1 tablespoon dried basil
• 5 large eggs
• 16 ounces low-fat sour cream
• 3 tablespoons pesto sauce
• fresh basil leaf (to garnish)

Recipe

• 1 preheat oven to 350°f.
• 2 in a food processor, blend the bread, 1/2 cup softened butter and 3 tablespoons grated parmesan cheese. spray cooking oil in the bottom of a nonstick 91/2-inch springform pan. cut a piece of parchment to fit the bottom of the pan. press crumb mixture into pan, going up 1/4 inch on sides. refrigerate.
• 3 beat the cream cheese until smooth in a sturdy electric mixer. add chopped onion, 1/4 cup grated parmesan cheese, 1/4 cup melted and cooled butter, 1 tablespoon oil and herbs from the tomato jar, and the basil. add eggs, 7 tablespoons chopped sun-dried tomatoes and sour cream, blending until smooth.
• 4 pour a third of the filling into the refrigerated crust. add a layer of about 15 coarsely chopped sun-dried tomatoes, followed by another third of the filling. add a thin layer of pesto (don’t go too close to the edge with this) and remaining third of filling.
• 5 bake 50-60 minutes on second-to-lowest rack of oven, placing a foil sheet underneath to catch drippings. when set in center, turn off oven and let the cheesecake sit 20 more minutes. cool and refrigerate for a day.
• 6 remove sides of pan and place cheesecake on a serving platter. garnish with fresh basil leaves and pieces of sundried tomato. enjoy with crackers or rustic breads.